Introduction

This Coconut Milk Chicken recipe brings together tender chicken breasts simmered in a rich, creamy sauce flavored with spices and tomatoes. It’s a comforting, flavorful dish that’s surprisingly easy to prepare and perfect for a weeknight dinner.

Creamy Coconut Milk Chicken Recipe - Recipe Image

Ingredients

1.5 pounds boneless, skinless chicken breasts (1 to 1½ inch thick)
1 teaspoon ground cumin
1 teaspoon smoked or sweet paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper
1 to 1½ teaspoons salt (or to taste)
¼ to ½ teaspoon freshly ground black pepper (or to taste)
3 tablespoons olive oil (divided)
1 small yellow onion (finely diced)
3 cloves garlic (minced)
1 tablespoon tomato paste
2 cups seeded and diced tomatoes (or 1 can (14 ounces) diced tomatoes, well drained)
14 ounces can of unsweetened coconut milk (shaken and stirred)
Chopped fresh cilantro (for garnish)
Lime wedges (for serving)

Instructions

Step 1: Shake the can of coconut milk well, then open and stir to combine the contents. Pat the chicken breasts dry with paper towels and set aside.
Step 2: In a small bowl, mix together cumin, paprika, oregano, cayenne pepper, salt, and black pepper until evenly combined.
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts, then place them in the skillet. Cook for 6 to 7 minutes on each side, until browned and almost cooked through. Remove the chicken and set aside on a plate, keeping it covered.
Step 4: Add the remaining tablespoon of olive oil to the skillet. Cook the diced onions for 2 to 3 minutes until tender and translucent. Stir in the minced garlic and cook for 20 seconds. Add the tomato paste and mix until combined.
Step 5: Stir in the diced tomatoes and cook for 5 minutes until they soften. Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 5 minutes until the sauce thickens.
Step 6: Return the chicken breasts to the skillet, reduce the heat to medium-low, and cook for another 4 to 5 minutes until the chicken reaches an internal temperature of 165˚F and is fully cooked through.
Step 7: Taste the sauce and adjust salt and pepper as needed. Garnish with chopped cilantro and serve with lime wedges.

Tips & Variations

For extra flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
Use boneless, skinless chicken thighs for a juicier result and richer taste.
Add a handful of spinach or kale towards the end of cooking for added greens.
Serve over rice or with warm naan bread to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Avoid boiling to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut cream instead of coconut milk?

Yes, coconut cream will make the sauce richer and thicker. You may want to thin it slightly with water or broth to achieve the desired consistency.

Is this recipe spicy?

This recipe has a mild to moderate heat level thanks to the cayenne pepper. You can adjust the amount to suit your spice preference or omit it for a milder dish.