Description
Creamy coconut milk chicken delivers a tropical melody of flavors dancing across tender poultry with rich, velvety Thai-inspired sauce. Savory spices and smooth coconut embrace each bite, promising a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 chicken breasts (boneless, skinless)
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- Optional: red pepper flakes
Sauce and Aromatics:
- 1 can (14 ounces / 400 milliliters) coconut milk
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon lime juice
- 2 tablespoons olive oil
Instructions
- Thoroughly season chicken breasts with salt and black pepper on both surfaces to enhance the foundational flavor profile.
- Heat olive oil in a large skillet over medium-high temperature, carefully browning chicken for 5-7 minutes per side until achieving a golden exterior. Transfer chicken to a separate plate.
- Utilize the same skillet to sauté finely chopped onions until translucent, approximately 2-3 minutes. Immediately incorporate minced garlic and grated ginger, stirring rapidly for 30 seconds to release aromatic compounds.
- Introduce coconut milk and diced tomatoes into the skillet, blending ground cumin, paprika, and optional red pepper flakes. Gently stir the mixture and allow it to reach a smooth, consistent simmer.
- Carefully return browned chicken to the skillet, ensuring each piece is generously coated with sauce. Cover and simmer for 15-20 minutes, monitoring internal chicken temperature until it reaches 165°F (75°C).
- Brighten the dish’s flavor profile by folding in fresh lime juice and chopped cilantro immediately before serving, creating a vibrant taste sensation.
- Plate the chicken over steamed rice or roasted vegetables, generously drizzling additional sauce to maximize the culinary experience.
Notes
- Marinate chicken in yogurt or buttermilk for extra tenderness and deeper flavor infusion before seasoning.
- Choose full-fat coconut milk for richer, creamier sauce that coats chicken more luxuriously and provides better mouthfeel.
- Swap chicken breasts with thighs for more juicy and forgiving protein option that absorbs sauce flavors more effectively.
- Accommodate dietary restrictions by using dairy-free coconut milk, gluten-free spices, and replacing meat with tofu or chickpeas for vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 430
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 100 mg