Description
This Coconut Milk Chicken recipe features tender, juicy chicken breasts simmered in a rich and creamy sauce made from coconut milk, tomatoes, and a blend of aromatic spices. Perfectly balanced with hints of cumin, paprika, and a touch of cayenne for mild heat, this dish is garnished with fresh cilantro and lime wedges for a refreshing finish. Ideal for a comforting yet exotic meal that comes together quickly on the stovetop.
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 (optional, use 1 teaspoon if you like spicy food)
- 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
- 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)
- 1 can (14 ounces) unsweetened coconut milk, shaken and stirred
Garnish and Serving
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- 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.
- Make the Seasoning: In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper; stir until thoroughly incorporated.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Rub the seasoning mixture evenly all over the chicken breasts. 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 might vary depending on the thickness of the breasts. Remove the chicken from the skillet and set aside on a plate; keep covered to retain heat.
- Sauté Aromatics: Add the remaining 1 tablespoon olive oil to the skillet. Add the diced onions and cook for 2 to 3 minutes, or until they become tender and translucent. Stir in the minced garlic and cook for 20 seconds, ensuring not to burn the garlic.
- Add Tomato Paste and Tomatoes: Stir in the tomato paste until well combined with the onions and garlic. Then add the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Simmer Coconut Milk Sauce: Pour in the shaken coconut milk and bring the mixture to a gentle simmer. Let it simmer uncovered for about 5 minutes, or until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the chicken breasts to the skillet with the coconut milk sauce. Reduce the heat to medium-low and cook for an additional 4 to 5 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Adjust Seasoning and Serve: Taste the sauce and adjust salt and pepper as needed. Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the chicken.
Notes
- For a spicier dish, increase the cayenne pepper to 1 teaspoon or more as desired.
- You can substitute boneless, skinless chicken thighs if preferred; adjust cooking time accordingly.
- Serve this dish with steamed rice or warm flatbread to soak up the flavorful coconut sauce.
- Make sure not to burn the garlic by cooking it briefly and carefully.
- Shaking the coconut milk can helps to evenly mix the cream and liquid for a consistent sauce texture.
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 6 oz chicken + sauce)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
