No-Fuss Coconut Curry Chicken – Baked Chicken Loaded with Peas

This No-Fuss Coconut Curry Chicken is a comforting, flavorful dinner made with tender baked chicken, creamy coconut milk, aromatic curry spices, and plenty of sweet green peas. It’s an easy one-pan-style meal that brings together rich curry flavor without requiring complicated cooking techniques.

The chicken is seasoned with simple spices, coated in a creamy coconut curry sauce, and baked until tender and juicy. The peas add a pop of freshness and natural sweetness, balancing the warm spices and creamy sauce perfectly. Serve it with steamed rice, naan, flatbread, or your favorite side for a satisfying family dinner.

Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken thighs or chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon curry powder
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder

For the Coconut Curry Sauce

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• 1 can (13.5–14 oz) full-fat coconut milk
• ½ cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon honey or brown sugar, optional
• 1 cup frozen or fresh green peas
• 1 tablespoon fresh lime or lemon juice
• Salt and black pepper, to taste

For Garnishing

• Fresh cilantro or parsley
• Lime wedges
• A sprinkle of red pepper flakes, optional

Step 1: Prepare the Chicken

Start by patting the chicken pieces dry with paper towels. This helps the seasoning stick and allows the chicken to develop better color during baking.

Place the chicken in a bowl and add olive oil, salt, black pepper, curry powder, paprika, cumin, and garlic powder. Toss everything together until the chicken is evenly coated.

Set the seasoned chicken aside while you prepare the coconut curry sauce.

Step 2: Prepare the Aromatics

Preheat your oven to 400°F (200°C).

Heat a large oven-safe skillet or baking dish suitable for stovetop use over medium heat. Add the olive oil, followed by the chopped onion.

Cook for approximately 3–4 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and grated ginger. Cook for another 30–60 seconds, just until fragrant.

Be careful not to burn the garlic.

Step 3: Add the Curry Spices

Add the curry powder, turmeric, and cumin to the onion mixture.

Stir continuously for about 30 seconds. Toasting the spices briefly helps release their aroma and gives the finished curry a deeper flavor.

Add the tomato paste and stir until it is incorporated into the mixture.

Step 4: Create the Coconut Curry Sauce

Slowly pour in the coconut milk and chicken broth while stirring.

Mix well so that the tomato paste and spices are evenly distributed throughout the sauce.

If you like a slightly sweeter curry, add a small amount of honey or brown sugar. Taste the sauce and adjust the salt and pepper as needed.

Allow the sauce to gently simmer for about 2–3 minutes.

The sauce should be creamy, fragrant, and well combined.

Step 5: Add the Chicken

Place the seasoned chicken pieces directly into the coconut curry sauce.

Spoon some of the sauce over the top of each piece so the chicken is nicely coated.

If using chicken thighs, arrange them in a single layer whenever possible. For chicken breasts, thicker pieces can be lightly flattened so they cook more evenly.

Step 6: Bake the Chicken

Transfer the oven-safe skillet or baking dish to the preheated oven.

Bake at 400°F (200°C) until the chicken reaches a safe internal temperature of 165°F (74°C) at the thickest part.

Cooking time will vary depending on the size and thickness of the chicken. Smaller pieces may cook more quickly, while larger chicken breasts can take longer.

Avoid relying only on appearance to determine doneness. A food thermometer is the most reliable way to check.

Step 7: Add the Peas

When the chicken is nearly finished, add the peas to the coconut curry sauce.

For frozen peas, there is usually no need to thaw them first. Simply scatter them around the chicken and gently stir them into the sauce.

Return the dish to the oven for several minutes, until the peas are heated through and tender.

Adding the peas toward the end helps them retain their color, texture, and fresh flavor.

Step 8: Finish the Curry

Once the chicken is completely cooked, carefully remove the baking dish from the oven.

Let the chicken rest for a few minutes.

Add fresh lime or lemon juice to the sauce and stir gently. The citrus adds brightness and helps balance the creamy coconut milk.

Taste once more and adjust the seasoning if needed.

For extra freshness, sprinkle chopped cilantro or parsley over the top. A small pinch of red pepper flakes can also be added if you enjoy a little heat.

Step 9: Serve

Spoon plenty of the creamy coconut curry sauce and peas over each serving of chicken.

This dish pairs beautifully with:

• Steamed white rice
• Basmati rice
• Coconut rice
• Brown rice
• Naan
• Roti
• Warm flatbread
• Quinoa

The rice is especially useful for soaking up the creamy coconut curry sauce.

Helpful Tips

Use chicken thighs for extra tenderness: Boneless chicken thighs tend to stay juicy and flavorful during baking.

Don’t overcook the chicken: Chicken is ready when the thickest portion reaches 165°F (74°C).

Use full-fat coconut milk: It creates a richer, creamier sauce. Shake the can well before opening.

Adjust the spice level: Add red pepper flakes or a little cayenne pepper for more heat, or reduce the curry seasoning for a milder flavor.

Don’t skip the citrus: A squeeze of lime or lemon at the end makes the creamy sauce taste brighter and more balanced.

Add more vegetables: You can include chopped bell peppers, spinach, carrots, or broccoli if desired. Add vegetables according to how long they need to cook.

Storage

Allow leftovers to cool and place them in an airtight container. Refrigerate promptly and use within 3–4 days.

When reheating, warm the chicken and sauce gently until heated through. If the sauce becomes too thick, add a small splash of chicken broth or water while reheating.

Final Result

The finished No-Fuss Coconut Curry Chicken is creamy, aromatic, and packed with comforting curry flavor. The baked chicken becomes tender while soaking up the coconut sauce, and the green peas add a naturally sweet contrast to the warm spices.

With minimal preparation and straightforward ingredients, this recipe is perfect for a busy weeknight when you want a flavorful homemade dinner without spending hours in the kitchen. Serve it over fluffy rice with a squeeze of lime and fresh herbs for an easy, satisfying meal the whole family can enjoy.