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This Simple Coconut Chicken Curry is so quick and easy to make. It’s made with flavorful yellow curry powder, turmeric, garlic, and creamy coconut milk. The chicken simmers in the sauce with garden zucchini, then gets topped with a spicy homemade chili butter. Serve it over bowls of steamed rice to soak up all that delicious curry sauce. And don’t forget the warm naan on the side — it’s a must!
My family and friends haven’t always loved everything I’ve made, and curry was definitely one of those dishes that used to get a hard no. But over the years, everyone has come around. My brothers especially love curry now. Yellow curry, spicy red curry, and butter chicken are some of their favorite meals. They even order curry when they travel.
It’s a big improvement from thirteen years ago when I shared my original crockpot butter chicken recipe back in 2013. I made that recipe all the time, and honestly, I still do. But I’ll never forget when my brother Trevor told me it tasted like a Christmas candle. That comment scared me away from making curry for a little while!
A few years later, I started experimenting with more curry recipes, and slowly everyone around our dinner table came around. Now yellow curries are some of our favorites.
I even have friends who make my curries almost every week. They’re easy, usually packed with vegetables, and the leftovers are just as good for lunch or dinner the next day. They also freeze really well, which is always a bonus.
With so much summer produce right now, especially an abundance of zucchini in the fridge, I’ve been making this yellow curry on repeat. It’s one of my favorite ways to use up all those summer vegetables.
I always serve curry over bowls of steamed rice. I love making a quick chili butter to spoon over the top, then finishing everything with lots of fresh cilantro or, if I can find it, Thai basil.
Use whatever vegetables you have on hand — that’s what I love most about a curry like this. As long as your spice cabinet is well stocked, you can make a simple, flavorful curry just about any night of the week.
Here are the details
Ingredients
The Curry
- Ghee or salted butter
- Boneless, skinless chicken breasts or thighs
- Yellow onion
- Sweet paprika
- Smoked paprika
- Ground turmeric
- Yellow curry powder
- Zucchini or yellow summer squash, sliced
- Full-fat coconut milk
- Cayenne pepper
The Chili Butter
- Salted butter or ghee
- Garlic
- Chili flakes
- Honey
For Serving
- Cooked rice
- Fresh cilantro
- Thai basil
- Toasted cashews
- Lime wedges
