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Coconut Milk Chicken Recipe

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★★★★

4 from 69 reviews

This Coconut Milk Chicken recipe features tender, seasoned chicken breasts cooked in a creamy, flavorful coconut milk tomato sauce, accented with fragrant spices and fresh cilantro. Ready in just 40 minutes, it’s a comforting, mildly spiced dish perfect for a weeknight dinner.

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)

Sauce and Garnish

  • 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

  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 to prepare for seasoning and cooking.
  2. Make the seasoning. In a small bowl, mix together ground cumin, smoked or sweet paprika, dried oregano, cayenne pepper, salt, and freshly ground black pepper until evenly combined.
  3. Cook the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the spice mixture all over the chicken breasts. Add the chicken to the hot oil and cook for 6 to 7 minutes per side, until the chicken is browned and nearly cooked through. Remove chicken from skillet, place on a plate, and cover to keep warm.
  4. Sauté aromatics and build sauce. Add remaining 1 tablespoon 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 about 20 seconds until fragrant. Mix in tomato paste until well blended, then add diced tomatoes. Cook the tomato mixture for about 5 minutes until tomatoes soften.
  5. Simmer with coconut milk. Stir in shaken coconut milk and bring the sauce to a gentle simmer. Let it simmer for about 5 minutes to thicken 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 through.
  6. Final seasoning and serve. Taste the sauce and adjust salt and pepper as needed. Garnish the dish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the chicken.

Notes

  • You can substitute fresh diced tomatoes with canned diced tomatoes if preferred; just ensure they are well drained.
  • Adjust the cayenne pepper to control the heat level to your liking.
  • This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the flavorful sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a richer texture, use full-fat coconut milk; light coconut milk may produce a thinner sauce.

Keywords: Coconut Milk Chicken, Creamy Chicken, Spiced Chicken Breast, Coconut Tomato Sauce, Easy Dinner Recipe

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