Creamy Coconut Milk Chicken Recipe
Introduction
This creamy coconut milk chicken is a comforting and flavorful dish that blends tender chicken with aromatic spices and rich coconut milk. It’s perfect for a satisfying weeknight dinner served over rice or with warm naan.
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 13.5 oz full-fat coconut milk
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (optional)
- Cooked rice or naan, for serving
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes on each side until golden brown. Remove and set aside.
- Step 2: In the same skillet, reduce heat to medium. Add onions and sauté until translucent, about 3 minutes. Stir in garlic and ginger, cooking another minute until fragrant.
- Step 3: Sprinkle in turmeric, paprika, salt, and pepper. Stir well to coat the onions and release the flavors.
- Step 4: Pour in the coconut milk and stir to combine. Bring the sauce to a gentle simmer.
- Step 5: Return the chicken to the skillet. Cover and simmer on low heat for 12–15 minutes, or until chicken is cooked through and tender.
- Step 6: Stir in lime juice and sprinkle with fresh cilantro just before serving. Serve hot with cooked rice or naan.
Tips & Variations
- Use chicken thighs for juicier, more flavorful meat, or breasts for a leaner option.
- For extra heat, add a pinch of cayenne pepper or some chopped fresh chili when sautéing the onions.
- If you prefer a thicker sauce, simmer it uncovered for a few extra minutes to reduce.
- Swap fresh cilantro with chopped parsley if you’re not a fan of cilantro’s flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. Stir well before serving to redistribute the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light coconut milk instead of full-fat?
Yes, you can use light coconut milk for a lower-fat option, but the sauce will be less creamy and rich in flavor.
Is this dish gluten-free?
Yes, the recipe is naturally gluten-free. Just be sure to serve it with gluten-free rice or gluten-free naan if needed.
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Creamy Coconut Milk Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Coconut Milk Chicken recipe features tender chicken thighs simmered in a flavorful sauce made with coconut milk, garlic, ginger, and warm spices like turmeric and paprika. It’s a rich and comforting dish perfect for serving over rice or with naan bread, delivering a delightful balance of savory and slightly tangy flavors with a creamy texture.
Ingredients
Chicken and Seasoning
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Vegetables & Aromatics
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh grated ginger
Sauce
- 13.5 oz full-fat coconut milk
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (optional)
Serving Suggestions
- Cooked rice or naan, for serving
Instructions
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 3 to 4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Onions and Aromatics: Reduce the heat to medium. In the same skillet, add the chopped onion and sauté for about 3 minutes until translucent. Then stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add Spices: Sprinkle turmeric, paprika, salt, and black pepper over the onion mixture. Stir well to evenly coat the ingredients and release the spice flavors.
- Create the Sauce: Pour in the full-fat coconut milk and stir to combine all the ingredients. Allow the sauce to come to a gentle simmer.
- Simmer Chicken in Sauce: Return the browned chicken to the skillet, nestling it into the coconut milk sauce. Cover the skillet with a lid and let the chicken simmer on low heat for 12 to 15 minutes, or until fully cooked through and tender.
- Finish and Serve: Stir in the lime juice and sprinkle the fresh chopped cilantro over the dish just before serving. Serve the creamy coconut chicken hot alongside cooked rice or naan bread for a complete meal.
Notes
- Use chicken thighs for juicier and more flavorful results, or chicken breasts if preferred leaner meat.
- Adjust the amount of turmeric and paprika to suit your spice tolerance.
- For a dairy-free and gluten-free meal, serve with rice or gluten-free naan.
- Fresh lime juice brightens the dish; avoid pre-bottled lime juice for best flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion / Asian-inspired
Keywords: coconut milk chicken, creamy chicken recipe, turmeric chicken, coconut curry chicken, easy stovetop chicken, dairy-free chicken
