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Creamy Coconut Milk Chicken Recipe

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★★★★★

4.7 from 109 reviews

This Coconut Milk Chicken recipe offers a flavorful and creamy dinner option featuring tender chicken breasts simmered in a rich, spiced coconut milk tomato sauce, garnished with fresh cilantro and served with lime wedges for a bright finish.

Ingredients

Scale

Chicken and Seasoning

  • 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)

Vegetables and Sauce

  • 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)

Garnish and Serving

  • Chopped fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prep the Chicken and Coconut Milk: Shake the can of coconut milk well before opening, then stir to combine. Pat the chicken breasts dry thoroughly with paper towels and set aside to prepare for seasoning.
  2. Make the Seasoning Mix: In a small bowl, blend ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper until fully combined, creating a fragrant spice mix to coat the chicken.
  3. Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mix evenly over the chicken breasts. Place the chicken in the hot oil and cook for 6 to 7 minutes on each side, until browned and nearly cooked through. Remove from skillet and cover to keep warm.
  4. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Add diced onions and cook for 2 to 3 minutes until tender and translucent. Stir in minced garlic and cook for 20 seconds until fragrant. Mix in tomato paste and combine well, then add the diced tomatoes, cooking for 5 minutes until tomatoes soften and meld with the aromatics.
  5. Simmer with Coconut Milk: Pour in the stirred coconut milk and bring the mixture to a simmer. Allow to simmer gently for 5 minutes until the sauce thickens slightly. Return the chicken breasts to the skillet, reduce heat to medium-low, and cook for an additional 4 to 5 minutes, or until the chicken reaches an internal temperature of 165˚F and is fully cooked.
  6. Adjust Seasoning and Serve: Taste the sauce and adjust salt and pepper as needed. Garnish the dish with freshly chopped cilantro and serve with lime wedges alongside to brighten the flavors.

Notes

  • Ensure the chicken breasts are of even thickness to cook uniformly; you can lightly pound thicker breasts if needed.
  • Use unsweetened coconut milk for a rich but not overly sweet sauce.
  • The recipe can be served with steamed rice or flatbread to soak up the creamy sauce.
  • Adjust cayenne pepper according to your preferred level of spiciness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Coconut milk chicken, creamy chicken recipe, stovetop chicken, coconut sauce chicken, gluten free chicken dinner

Find it online: https://cookwithyana.com/creamy-coconut-milk-chicken-recipe/