Description
Succulent Coconut Milk Chicken delivers a tropical paradise of rich, aromatic flavors straight from Southeast Asian kitchens. Tender chicken simmers in silky coconut milk, creating a luxurious meal packed with warm spices and creamy comfort you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 1 can (13.5 ounces / 400 milliliters) coconut milk
Vegetables and Aromatics:
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
Spices and Seasonings:
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Instructions
- Warm a spacious skillet over medium-high heat, drizzling olive oil to coat the surface.
- Generously season chicken pieces with salt and black pepper, then sear for approximately 5-6 minutes on each side until golden brown and crispy exterior develops.
- Transfer chicken to a separate plate, maintaining the flavorful pan drippings.
- Reduce heat to medium and sauté finely diced onions until they become translucent and slightly softened.
- Introduce minced garlic and grated ginger, allowing aromatics to release their fragrant essence for about 60 seconds.
- Sprinkle curry powder, turmeric, and paprika into the skillet, stirring thoroughly to create a vibrant, aromatic spice blend.
- Gently pour coconut milk into the skillet, creating a creamy base and allowing the mixture to reach a gentle simmer.
- Carefully nestle seared chicken back into the simmering coconut sauce, cooking for 10-12 minutes until chicken is completely cooked through and sauce thickens to a luxurious consistency.
- Finish the dish by adding fresh lime juice, tasting and adjusting seasoning as needed.
- Garnish with freshly chopped cilantro leaves and serve immediately over rice or your preferred accompaniment.
Notes
- Choose bone-in, skin-on chicken thighs for extra juiciness and richer flavor that stands up better to the creamy coconut sauce.
- Toast spices briefly before adding liquid to enhance their depth and release essential oils, creating a more complex and aromatic dish.
- For a lighter version, swap full-fat coconut milk with light coconut milk or substitute half the milk with low-sodium chicken broth to reduce calories.
- Make this recipe gluten-free and dairy-free by ensuring all spices are certified gluten-free and using high-quality, pure spices without additives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 2880 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 140 mg