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+ servings
6 chicken thighs in a skillet

Creamy Coconut Curry Chicken

Learn how to make this delicious succulent chicken dish in coconut sauce. Totally free from dairy and paleo friendly.
Course Main Entree
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 399kcal
Author Charla


For the chicken rub

  • 6 chicken thighs rinsed and dried
  • 2 teaspoon of all purpose seasoning see post for recipe
  • 1 teaspoon black pepper
  • 3 tablespoon of curry powder jamaican or colombo see notes sections
  • 1 teaspoon pink salt
  • 1 small onion chopped,
  • 3 garlic cloves chopped
  • 2 scallion chopped (white part only)

To make the coconut curry sauce

  • 1 can of full fat coconut milk can use light
  • ½ teaspoon of curry powder
  • 1 teaspoon of fresh ginger grated (can use ground ½ tsp)
  • 5 sprigs of fresh thyme
  • 1 teaspoon of coriander (cilantro)
  • pink salt to taste


  • Place the chicken thighs in a large bowl then add the all purpose seasoning black pepper, colombo curry, scallion, onions, and garlic.
  • Use your hands to rub the all seasoning into the chicken until each piece is coated.
  • Cover and place the chicken in a refrigerator overnight or for several hours to fully infuse.
  • Preheat the oven to 200c/400f/gas mark 6 and line a roasting pan with sillicon or a parchment so it doesn't stick and remove the coating while roasting.
  • Scrap off the onion, scallion and garlic and set aside then place each chicken thigh in the pan and roast for 30 minutes until a deep golden colour and crispy in appearance.
  • While the chicken is roasting prepare the coconut curry sauce by adding 2 tablespoon of oil to a large skillet to melt on medium/low heat.
  • Sautee the onion, garlic and scallion until slightly golden then add the ginger and continue to stir
  • Pour in the coconut milk and sprinkle in the curry powder. Pick the leaves off the thyme and add to the pan along with dried coriander, stir and bring to the boil.
  • Reduce the heat to low then add each chicken thigh one by one to the pan carefully so it sits on top of the sauce.
  • Simmer for 10-12 minutes, add pink salt if need according to taste, then serve


  • You can use either my Jamaican Curry Powder or French Caribbean Colombo Powder to make this recipe.
  • Make sure to scrap off the garlic, scallion and onion before roasting the chicken.
  • You can use light coconut milk but the sauce will not be rich if you choose to do so.
  • If you want to make this dish with boneless skinless chicken use breasts instead but rather than oven roast the chicken you would simply season it then sear it in the pan and add the ingredients to make the sauce instead.
  • This dish is dairy free, contains no gluten and paleo friendly
  • You can freeze the chicken if want to and the sauce too. I would advise freezing them separately.
  • If you want the chicken skin to remain crispy simply add the thighs to the frying pan but DO NOT baste the chicken. If you want the coconut sauce all over the chicken then baste it in the pan.


Calories: 399kcal | Carbohydrates: 6g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 207mg | Potassium: 452mg | Fiber: 2g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg