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easy chicken curry skillet
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5 from 2 votes

Coconut Curry Chicken Skillet

This creamy coconut curry chicken skillet recipe is an easy one-pot meal that saves on dishes while nourishing our bodies.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Low Lactose
Keyword: chicken, curry, one pan, skillet
Servings: 4 people
Calories: 548kcal


  • 2 tablespoons coconut oil
  • 4 chicken breasts
  • sea salt and pepper
  • 14 oz canned coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons almond butter
  • 1 lime juiced
  • 2 cloves garlic minced
  • 1 teaspoon lime zest
  • 1 bunch broccolini
  • Optional: cauliflower rice squash, or brown rice.


  • Preheat oven to 425F.
  • Heat the coconut oil on the skillet over medium heat. Season the chicken with salt and pepper and fry for 4-5 minutes per side.
  • While the chicken is frying, in a bowl combine the coconut milk, red curry, almond butter, lime, garlic, and zest. Season with salt and pepper.
  • Pour the curry sauce into the pan, bring to a simmer, spooning it over the chicken. Pop in the oven and bake for 15 minutes.
  • While chicken is cooking, prepare your sides (rice, cauliflower rice, or squash noodles) and steam the broccolini in the microwave for 4 minutes with a little water in the bowl.
  • Take the chicken out, Add the broccolini to the skillet to coat with the sauce.


Serving: 1serving | Calories: 548kcal | Carbohydrates: 10g | Protein: 40g | Fat: 40g | Saturated Fat: 29g | Cholesterol: 109mg | Sodium: 795mg | Potassium: 967mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1263IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 3mg