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

Scale

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