Freezer-Friendly Coconut Curry Chicken Marinade

Freezer-Friendly Coconut Curry Chicken Marinade: Want a creamy, absolutely delicious chicken recipe that’s also dairy free? This is it!

This is a plastic bag filled with freezer-friendly coconut chicken thighs. There is a label on top that says coconut curry chicken. — Screenshot

I love that I can bake, sear, or simmer this coconut chicken curry. No matter the method, I get juicy, creamy chicken and coconut curry every time. It also makes GREAT leftovers – marinade it once, eat it twice.

It’s perfect over rice, tucked into a warm wrap or pita. It’s even great in a warm salad bowl with a mix of veggies! Having these freezer friendly meals and marinades in my freezer is a life-hack/saver of note. They honestly saved me in my postpartum phase and I still use them today! Check out my 5 Simple Freezer Friendly Chicken Marinades if you’re looking for more freezer-friendly chicken recipes.

WHY YOU’LL LOVE THIS RECIPE

My Coconut Curry Chicken Marinade is something I can’t live without in my freezer. It makes SUCH a delicious and quick, last minute meal.

I love that it uses only a few ingredients – typically, I have most of them at home at any given time. Sometimes I’ll add chili when I want a little kick – the heat level is easy to adjust.

This chicken and coconut curry is also naturally dairy free, making it a go-to meal when I have dairy free eaters coming over.

INGREDIENTS FOR THIS CHICKEN MARINADE

Gather up these pantry staples to make your Coconut Curry Chicken Marinade:

· Boneless skinless chicken: I usually use either breasts or thighs. Deboned thighs come out juicy and tender.

· Coconut milk: Use full fat or medium fat coconut milk.

· Curry powder: Just reach for your favorite brand – medium, mild, or hot – it’s totally up to you.

· Garlic: I make this recipe with minced, fresh garlic cloves.

· Ginger: I love the flavor from bright and tangy fresh ginger.

· Lime juice: This balances the flavors in the rich, coconut chicken curry.

· Brown sugar: Regular brown sugar is great – you could also use coconut sugar.

· Salt: Seasoning is key – go ahead and use soy sauce instead if you like.

This is an image of the ingredients needed to make freezer-friendly coconut curry chicken marinade

HOW TO MAKE THIS FREEZER-FRIENDLY RECIPE

You won’t believe how quick and easy this process is:

Make the marinade

Add all the ingredients, except the chicken, to a bowl. That includes: Salt, coconut milk, curry powder, minced garlic, grated ginger, lime juice and brown sugar.

Make up the freezer bag

To a large freezer bag, add the chicken. Add the marinade to the bag and massage the marinade into the chicken.

Close, label, date, freeze

Seal the bag, lay it flat and label and date the front. Pop your Coconut Curry Chicken Marinade into the freezer!

This is an image of coconut curry chicken marinade sitting in a bowl unmixed

This is an image of coconut curry chicken marinade sitting in a bowl mixed

SUBSTITUTIONS AND VARIATIONS

While this Coconut Curry Chicken Marinade recipe is pretty perfect as is, you can absolutely play around with it.

Here’s what I like to do:

Swap the curry powder for a mixture of garam masala, ground turmeric cumin. You could also use a Thai green or yellow curry paste instead.
Instead of fresh garlic, use a rich, roasted garlic paste.
Lime juice alternative: Sometimes I have everything in my kitchen for this recipe, except the lime juice. In this case, I use lemon juice or even a little tamarind paste.
Spicy: For a more grown-up spicy version of this chicken and coconut curry, add red chili flakes, cayenne pepper or fresh chili (finely chopped).
I love adding a few tablespoons of fresh, chopped herbs. Go for cilantro, Thai or regular basil and mint.
Add nut butter for creaminess – a teaspoon of peanut or almond butter is outrageously delicious.
For a more India-focused flavor, add in some ground coriander, cardamom and a pinch of cinnamon.

STORAGE AND MAKE AHEAD

Pop your Coconut Curry Chicken Marinade into the freezer and store it for up to 3 months. Make sure the freezer-friendly bags are labeled and sealed properly. I like to flat-pack my marinade bags to save space in the freezer drawer.

Remember, you can also keep it in the fridge and use it within 3 days.

To thaw it out, use either of these methods:

In the fridge: Prop up the frozen marinated chicken in a glass bowl and sit it in the fridge. Allow it thaw overnight in the fridge.
In cold water: Place the freezer bag in a bowl of cold water (not hot) and replace the water every 30 minutes.

When your chicken and marinade have thawed, do not refreeze the uncooked chicken. Check out the USDA has guidelines for safe thawing methods here.

SERVING AND PAIRING

Cook this Coconut Curry Chicken Marinade low and slow in the sauce. It makes an easy curry sauce to pour over steaming bowls of fluffy basmati rice. You could also serve it with roti or naan – perfect for mopping up extra sauce with.

The rich sauce begs for something bright, so I like to add some green peas or snap peas just before serving. Add a lime wedge on the side and some chopped cilantro and it’s absolute perfection with this recipe for coconut chicken curry.

TIPS AND PROBLEM SOLVING

Having made this over and over again, I’ve learned a few tricks:

Grill, bake, or sear: This marinade is great with all 3 cooking methods. For a smokier taste, I’ll grill the chicken over medium heat. I often bake this Coconut Curry Chicken Marinade for an easy to cleanup after meal! I bake it at 400F for 20-25 minutes.
Simmer don’t boil: If you’re cooking it in a pot, low and slow, I suggest keeping an eye on it. If you cook it at a rolling boil, the lime and coconut combination will split and curdle.

FREQUENTLY ASKED QUESTIONS

Can I use coconut cream in this Coconut Curry Chicken Marinade – instead of coconut milk?

Yup! It will make the sauce/marinade very rich and creamy. Add a little water to thin it out if you need to.

Which cut of chicken works best in this recipe?

Personally, I feel chicken thighs are best. They are more forgiving than chicken breasts if you overcook them.

Is this recipe dairy free?

Yes! It’s 100% free from dairy.

How can I make this recipe gluten free?

Use tamari instead of soy sauce to make it gluten free.

Can I make a vegetarian or vegan version of this recipe?

Yes – to make it a vegetarian or vegan version, use tofu, tempeh or even chickpeas. If you’re using tofu, remember to press it first.

This is an image of coconut curry chicken in a plastic bag with a label that says coconut curry chicken.

OTHER SUMMER CHICKEN RECIPES TO TRY

Chicken Helper Recipe

Elote Chicken Enchiladas Recipe

Pepperoncini Chicken Salad

Creamy Blackened Chicken Enchiladas

Fried Chicken Tenders

Freezer-Friendly Coconut Curry Chicken Marinade

Taylor Jackzen

This tasty freezer-friendly Coconut Curry Chicken Marinade is loaded with warm, comforting flavors from creamy coconut milk, aromatic curry spices, and fresh garlic. It’s perfect for meal prep—simply marinate, freeze, and cook whenever you're ready for a no-fuss, flavor-packed dinner any night of the week!

Print Recipe Pin Recipe

Prep Time 10

Servings 4

Ingredients

2 pounds bone in skin on chicken thighs or breasts
1 cup coconut milk
2 tablespoons curry powder
3 cloves garlic minced
1 tablespoon fresh ginger grated
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon salt

Instructions

In a medium bowl, whisk together the coconut milk, curry powder, minced garlic, grated ginger, lime juice, brown sugar, and salt.
Place the chicken in a large freezer-safe bag.
Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken.
Lay the bag flat in the freezer. Label and date the bag.