Description
This Coconut Milk Chicken recipe features tender, juicy chicken breasts simmered in a rich and creamy coconut milk sauce infused with warm spices, tomatoes, and garlic. It’s an easy stovetop dish that balances savory and slightly spicy flavors, garnished with fresh cilantro and served with lime wedges for a refreshing touch.
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 (use 1 teaspoon if you prefer spicy, or omit if not spicy)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
Cooking Ingredients
- 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 unsweetened coconut milk, shaken and stirred
Garnish and Serving
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prep the Ingredients: Shake the can of coconut milk well, then open and stir quickly to combine the separated cream and liquid. Pat the chicken breasts dry thoroughly with paper towels and set aside to prep for seasoning.
- Make the Seasoning Mix: In a small mixing bowl, combine ground cumin, paprika, dried oregano, cayenne pepper, salt, and freshly ground black pepper. Stir well to create an even spice mixture for coating the chicken.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning blend all over the chicken breasts completely. Place the chicken into the hot pan and cook for 6 to 7 minutes on each side, until browned and nearly cooked through. Cooking time varies depending on thickness. Remove the chicken and set aside on a plate, keeping it covered to retain heat.
- Sauté Aromatics: Add the remaining 1 tablespoon olive oil to the skillet. Add finely diced onion and sauté for 2 to 3 minutes until tender and translucent. Stir in minced garlic and cook for about 20 seconds until fragrant. Add tomato paste and mix thoroughly into the aromatics.
- Add Tomatoes: Stir in diced tomatoes and continue cooking for 5 minutes until the tomatoes soften and integrate with the other ingredients, forming a flavorful base for the sauce.
- Simmer with Coconut Milk: Pour in the shaken coconut milk and bring everything to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.
- Finish Cooking the Chicken: Return the chicken breasts to the skillet, reduce heat to medium-low, and simmer for 4 to 5 minutes more, or until the chicken is fully cooked through. The internal temperature should reach 165˚F to ensure safety and optimal juiciness.
- Adjust and Serve: Taste the sauce and adjust salt and pepper as needed. Garnish the dish with freshly chopped cilantro or parsley, and serve alongside lime wedges to squeeze over the chicken for a bright, citrusy finish.
Notes
- You can adjust the cayenne pepper quantity to control the spiciness according to your preference.
- For thicker sauce, let the coconut milk simmer a bit longer before adding the chicken back in.
- Serve with steamed rice or crusty bread to soak up the delicious sauce.
- Make sure the chicken breasts are of even thickness for uniform cooking.
- Use fresh lime wedges just before serving to add a fresh citrus zing that complements the rich coconut flavor.
