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Coconut Milk Chicken Recipe

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★★★★★

4.2 from 26 reviews

A creamy and flavorful Coconut Milk Chicken recipe featuring tender, seasoned chicken breasts simmered in a rich coconut milk and tomato sauce, finished with fresh cilantro and lime wedges for a perfect balance of zest and creaminess. This dish is simple to prepare on the stovetop and takes about 40 minutes from start to finish, serving 4 people.

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)

Sauce Ingredients

  • 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)

For Garnish and Serving

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

Instructions

  1. Prep: Shake the can of coconut milk well, then open and give it a quick stir to combine. Pat the chicken breasts dry with paper towels and set aside.
  2. Make the seasoning: In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
  3. Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts, then add the chicken to the heated oil and cook for 6 to 7 minutes on each side or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts. Remove chicken from the skillet and set aside on a plate; keep covered.
  4. Sauté the aromatics: Add the remaining 1 tablespoon olive oil to the skillet; add the onions and cook for 2 to 3 minutes, or until tender and translucent. Stir in the garlic and cook for 20 seconds. Add the tomato paste and stir until well combined. Then stir in the diced tomatoes and continue to cook for 5 minutes, or until the tomatoes are soft.
  5. Simmer with coconut milk: Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until the sauce thickens slightly. Return the chicken breasts to the skillet, reduce heat to medium-low, and cook for 4 to 5 more minutes, or until the chicken is cooked through and the internal temperature reaches 165˚F.
  6. Final seasoning and serve: Taste the sauce for salt and pepper; adjust accordingly. Garnish your coconut milk chicken with chopped fresh cilantro and serve alongside lime wedges for squeezing over the dish.

Notes

  • Ensure the chicken breasts are patted dry before seasoning to help achieve a nice sear.
  • Adjust cayenne pepper to your preferred level of spice.
  • Use fresh lime wedges to add brightness before serving.
  • This dish pairs well with steamed rice or crusty bread to soak up the creamy sauce.
  • For an even thicker sauce, simmer the coconut milk a bit longer before adding the chicken back.

Keywords: coconut milk chicken, creamy chicken recipe, stovetop chicken, easy chicken dinner, coconut tomato sauce, one skillet chicken

Find it online: https://epicrecipebox.com/coconut-milk-chicken-recipe-2/