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Coconut Milk Chicken Recipe

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4.2 from 10 reviews

This Coconut Milk Chicken recipe features tender, spiced chicken breasts simmered in a rich and creamy coconut milk sauce infused with tomatoes, garlic, and aromatic spices. It’s a flavorful, comforting dish perfect for a weeknight dinner or special meal, garnished with fresh cilantro and lime wedges to brighten the flavors.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasonings

  • 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)

Cooking Ingredients

  • 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)

Garnish and Serving

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

Instructions

  1. Prep the Coconut Milk and Chicken: Shake the can of coconut milk well, then open and stir it to combine. Pat the chicken breasts dry with paper towels and set aside to prepare for seasoning.
  2. Mix the Seasonings: In a small bowl, combine ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir thoroughly to create an even spice blend for the chicken.
  3. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture evenly over the chicken breasts. Add the chicken to the hot skillet and cook for 6 to 7 minutes on each side, until browned and nearly cooked through. Remove from skillet and keep covered to retain heat.
  4. Sauté Onions and Garlic: Add the remaining tablespoon of olive oil to the skillet. Cook the diced onion for 2 to 3 minutes until tender and translucent. Add minced garlic and cook for an additional 20 seconds until fragrant.
  5. Add Tomato Paste and Tomatoes: Stir in the tomato paste and cook briefly to blend. Add the diced tomatoes and cook for about 5 minutes until the tomatoes soften into a saucy texture.
  6. Simmer Coconut Milk Sauce: Pour in the coconut milk and bring the mixture to a gentle simmer. Let it simmer for about 5 minutes until the sauce thickens slightly.
  7. Finish Cooking Chicken in Sauce: Return the chicken breasts to the skillet, reduce heat to medium-low, and cook for another 4 to 5 minutes until the chicken is fully cooked through (internal temperature of 165°F).
  8. Adjust Seasonings and Garnish: Taste the sauce and season with additional salt and pepper if necessary. Garnish with fresh cilantro and serve with lime wedges for squeezing over the dish.

Notes

  • Ensure chicken breasts are uniform in thickness for even cooking.
  • If using canned tomatoes, drain well to avoid excess liquid.
  • Adjust cayenne pepper amount for desired spice level.
  • Serve with rice, quinoa, or crusty bread to soak up the flavorful sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion / Caribbean-Style

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