Coconut Curried Chicken

Coconut Curried Chicken

Published on Wednesday, September 14, 2022 by Lisa Green

Curry. I love curry.  

Thai curry, Malaysian curry, Indian curry…I love them all.  

Curry varies in flavor, depending on which regional curry spice is used. There’s red Thai curry which is perfect for shellfish, fish, or seafood. Green or yellow curry which is perfect for poultry, or even vegetarian. Curry is a mixture of different herbs and spices, similar to chili powder. The main ingredients are turmeric (especially if it’s a yellow or green curry), coriander (cilantro), fenugreek (anise), cinnamon, cumin, ginger, and cardamom. 

For this particular curry dish, I am using a yellow curry, seasoning as well as a green curry paste. I like spicy food, so I add jalapeno and a little bit of cayenne. The added spice is not necessary, since curry has such a robust flavor on its own. 

To make this Low-FODMAP friendly, make sure to check the ingredients on the curry paste that you use or choose to make a homemade version. You can also substitute the mushrooms, garlic, onion, and honey for alternative ingredients such as bell peppers, baby corn, green onions (the tops), and maple syrup.

This coconut curried chicken is a hearty stew, served over white rice. The white rice is completely optional. This dish would be great served over farro, couscous, or nothing at all. Just add more mushrooms and throw in additional vegetables if you’d like. It’s typically a two-day process, but it is worth it! 

A Note About Cooking the Chicken: 

The chicken is cooked thoroughly when a thermometer inserted into the thigh close to the bone reads 165 F while climbing. If the thighs are not quite there, check the breasts. Chicken breasts do not have as much fat as the thigh so they don’t take as long to cook. The breasts and the wings may have to be pulled out of the oven sooner than the legs and thighs.

[[ recipeID=recipe-9l7q7y70j, title=Coconut Curried Chicken ]]

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Coconut Curried Chicken



  • Prep Time: 45 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 45 mins




  • 1 package fresh mushrooms
  • 2 Vidalia Onions
  • 1 cup white rice
  • 2 1/2 cups chicken stock (to cook rice)
  • ¼ cup (or more) curry seasoning
  • 1 whole chicken (already cut up into pieces)
  • 1 jar of green curry paste (such as Thai Kitchen)
  • 4 carrots
  • 5 cloves garlic (optional)
  • 1 jalapeno (optional)
  • 2 cans coconut milk
  • 1-4 tablespoons chicken paste (maybe more)
  • 1.5 tablespoons crushed ginger
  • Cornstarch for a slurry to thicken the sauce if need
  • Honey to taste


  1. First we are going to make the curry sauce.  
  2. Start by cutting the carrots and one of the onions into ½ in chunks. No need to peel the carrots. 
  3. Cut the jalapeno in half, leave the seeds in if you like heat, take them out if you don’t. Add the garlic, all of it, more, none, your choice!   
  4. Cover the vegetables, ginger, curry seasoning and green curry paste with chicken stock (or water and chicken base). Cook until the vegetables are very fork tender, otherwise mushy. This is the base of the sauce.  
  5. Once finished, take an immersion blender and blend the vegetables together. Add the coconut milk and honey after the vegetables have been blended.
  6. If the sauce isn’t thick enough, add a slurry. A slurry is cornstarch with a little water added to it to make a paste.  
  7. Once the sauce is boiling add a little of this at a time, if needed.  When the sauce has reached its desired thickness, it can  be saved for the next day to cook the chicken in or use right away.  
  8. Preheat the oven to 425 F. Place the chicken in a baking dish. Pour the curry sauce over the chicken, add more chicken stock to cover the chicken. 
  9. Bake covered with aluminum foil for 45 minutes- 1 hour.** 
  10. While the chicken is cooking, prepare the rice according to the box instructions.  
  11. Slice the mushrooms, and julienne the onion. In a saute pan with some olive oil, saute the mushrooms and onions. Season with salt and pepper.
  12. When the chicken is finished cooking, it’s time to eat! Put the chicken on top of the rice, then the mushroom onion blend, and pour the sauce right on top! Enjoy.

Nutrition Facts

Serving Size: 1

Serving Per Recipe:

Amount Per Serving
Calories 465
% Daily Value*
Total Fat 23.1g 35%
Saturated Fat 13.1g 65%
Trans Fat 0g
Sodium 650.9mg 27%
Total Carbohydrate 34.6g 11%
Dietary Fiber 2.1g 8%
Sugars 6.8g
Protein 25.6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Difficulty level: 8 

*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment)

**See notes from article on tips for chicken preparation