This Creamy Coconut Milk Chicken is a warm hug on a plate! Tender chicken simmered in rich coconut milk makes for a wonderfully comforting dish.
It’s super easy to whip up, and the flavors are simply amazing. I love to serve it over rice to soak up that delightful sauce—yum! 🥥🍛
Key Ingredients & Substitutions
Chicken: I usually go for boneless skinless thighs for their juiciness. If you prefer leaner meat, chicken breasts work just as well. For a twist, try using tofu or chickpeas for a vegetarian option!
Coconut Milk: Full-fat coconut milk gives the best creaminess. If you’re watching calories, low-fat coconut milk is a lighter option. You could also use almond milk or cashew cream for a dairy-free twist, but it won’t be quite as rich.
Spices: Fresh ginger adds a kick! If you don’t have it, ground ginger can work, but use about half the amount. The blend of turmeric, cumin, and coriander gives it a warm flavor. Feel free to adjust them based on your spice level preference.
Lime Juice: This adds a fresh zing to balance the richness. If you don’t have lime, lemon juice can be a great substitute. You could even skip it if you prefer a milder flavor.
How Do I Ensure My Chicken Stays Tender and Juicy?
Cooking chicken just right can be tricky! To keep it tender, don’t overcook it. Here’s how:
- Cut chicken into uniform pieces for even cooking.
- Brown the chicken on medium-high heat, then lower to simmer. This keeps it juicy.
- Check for doneness at 165°F (75°C) using a food thermometer.
- Let it simmer in the sauce after browning; it will absorb that delicious flavor and moisture!
Following these tips will give you perfectly tender chicken every time! Enjoy your cooking!
Creamy Coconut Milk Chicken
Ingredients You’ll Need:
- 1.5 lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 small red chili peppers, sliced (optional, for mild heat)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1/2 teaspoon paprika (optional)
- 1 can (13.5 oz/400 ml) coconut milk (full-fat for creaminess)
- 1/2 cup chicken broth or water
- Salt and freshly ground black pepper, to taste
- Juice of half a lime (optional, for freshness)
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This creamy coconut milk chicken recipe takes about 10 minutes for preparation and approximately 30 minutes of cooking time. So, you’ll have a delicious meal on the table in about 40 minutes!
Step-by-Step Instructions:
1. Heating the Oil:
Start by heating the vegetable oil (or coconut oil) in a large skillet or saucepan over medium-high heat. This will help to get the sauté started right!
2. Sautéing the Onion:
Add the chopped onion to the pan. Sauté it for about 4-5 minutes until it becomes soft and translucent. This step builds a flavorful base for your dish!
3. Adding Aromatics:
Next, stir in the minced garlic, grated ginger, and if you like a bit of spice, the sliced red chili peppers. Let everything cook together for another 1-2 minutes until it smells amazing!
4. Toasting the Spices:
Now it’s time to add the ground turmeric, cumin, coriander, and paprika. Cook these spices for about 30 seconds, stirring frequently to toast them lightly. This enhances their flavor!
5. Cooking the Chicken:
Now, toss in the chicken pieces and cook until they are lightly browned on all sides, roughly 5-7 minutes. This will give the chicken a nice golden color!
6. Adding Coconut Milk:
Pour in the coconut milk and chicken broth (or water). Stir everything well to combine. Bring it to a gentle simmer.
7. Simmering:
Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes. This allows the chicken to become tender and soak up all the delicious flavors!
8. Thickening the Sauce:
Once the chicken is cooked through and tender, remove the lid and let the sauce simmer uncovered for another 3-5 minutes to thicken it slightly.
9. Final Seasoning:
Season your dish with salt, black pepper, and lime juice to taste. This adds a fresh kick!
10. Garnishing:
Garnish your creamy coconut milk chicken with fresh chopped cilantro or parsley before serving. It adds a lovely color and flavor!
11. Serving:
Serve your chicken hot over steamed rice or with your favorite side dishes. Enjoy the creamy deliciousness!
Dig in and enjoy your delicious and creamy coconut milk chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. You can thaw chicken overnight in the fridge or place it in a sealed bag and submerge it in cold water for a quicker thaw. Pat it dry before cooking to avoid excess moisture.
Can I Substitute Coconut Milk with Other Ingredients?
Definitely! If you’re not a fan of coconut milk, you can use whole milk or almond milk, although the flavor and creaminess will differ. For a vegan option, consider using cashew cream or silken tofu blended until smooth for a similar consistency.
How Can I Adjust the Spice Level of This Dish?
If you prefer a milder dish, reduce or omit the red chili peppers. You can also adjust the spices according to your taste. For added warmth without too much heat, consider using a little smoked paprika or adding a dash of cayenne pepper instead.
What’s the Best Way to Store Leftovers?
Store any leftover creamy coconut milk chicken in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop, adding a splash of water or coconut milk if it seems too thick. Enjoy your leftovers!
