This creamy coconut milk chicken is a tropical delight! Tender chicken is simmered in smooth coconut milk with flavorful spices, creating a dish that’s both rich and comforting.
I love serving this with rice to soak up all that delicious sauce. It’s like a mini-vacation on my plate! Plus, it’s so easy to make, you’ll wonder why you didn’t try it sooner. 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs add a lot of flavor and stay juicy, but breasts work too if you prefer. You can also use shredded rotisserie chicken to save time.
Coconut Milk: Full-fat coconut milk makes this dish creamy. If you want a lighter option, use light coconut milk. Almond or soy milk isn’t a great substitute here since they lack the rich flavor and texture.
Spices: Turmeric, coriander, and cumin create a warm, spicy taste. If you’re out of one, consider using curry powder instead; it’s a mix of all those spices!
Fish Sauce: This adds depth, but if you want a vegetarian or vegan dish, substitute with soy sauce or tamari. It will still taste great!
How Do I Get the Chicken Perfectly Cooked and Flavorful?
Getting the chicken just right in this dish is all about timing and flavor layering. Here’s how to do it:
- Start with a hot skillet and let the oil heat up before adding the onions. This helps them cook evenly.
- Make sure your chicken pieces are cut similarly for even cooking; bite-sized is perfect.
- Brown the chicken on the outside before adding spices to build flavor. This usually takes 5-7 minutes.
- Simmer gently with the coconut milk. Too high a heat can toughen the chicken; be patient for about 15-20 minutes until it’s tender.
Ensure you check the chicken is cooked through – it should reach 165°F (75°C). With this method, your chicken will be flavorful and moist, and the sauce will be delicious!
How to Make Creamy Coconut Milk Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 pounds (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
For the Flavor Base:
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1-2 fresh green chilies, sliced (optional, for heat)
For the Sauce:
- 1 can (14 oz / 400 ml) coconut milk (full fat for creaminess)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika or chili powder (optional)
- Salt and black pepper to taste
- 1 tablespoon fish sauce or soy sauce (optional, for umami)
- 1 tablespoon lime juice or lemon juice
For Garnish:
- Fresh cilantro leaves
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 25-30 minutes to cook, totaling around 40 minutes. You’ll spend a few minutes chopping and sautéing your ingredients, then let the chicken simmer in the rich coconut sauce. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the oil in a large skillet or pan over medium heat. Once hot, add the chopped onion and sauté it until it’s soft and translucent, which should take about 5 minutes. This step builds a wonderful base flavor for your dish.
2. Add Garlic, Ginger, and Chilies:
Once the onion is ready, stir in the minced garlic, grated ginger, and sliced green chilies (if using) to the skillet. Cook for another minute until they become fragrant, filling your kitchen with delicious aromas!
3. Cook the Chicken:
Now, toss in the chicken pieces, cooking them while stirring occasionally. Look for a nice golden brown color on the outside, which should take about 5-7 minutes. Don’t worry about cooking them all the way through yet; they will finish cooking in the sauce.
4. Add the Spices:
Time to add some flavor! Sprinkle the turmeric, coriander, cumin, paprika (if using), salt, and black pepper over the chicken. Stir everything well to ensure the chicken is coated evenly with those fragrant spices.
5. Pour in the Coconut Milk:
Carefully pour in the can of coconut milk, stirring to combine. Bring the mixture to a gentle simmer, which is a great time to take a moment to enjoy the wonderful smell.
6. Simmer and Thicken:
Reduce the heat to low and let the dish simmer gently for about 15-20 minutes. This allows the chicken to cook completely and for the sauce to thicken slightly. Keep an eye on it, stirring occasionally to prevent sticking.
7. Finish with Flavor:
Once your chicken is tender and fully cooked, stir in the fish sauce or soy sauce (if using) and add lime juice to brighten the flavors. Taste and adjust the seasoning as needed.
8. Serve and Enjoy:
Finally, remove the pan from heat. Garnish your creamy coconut milk chicken with fresh cilantro leaves. Serve hot over steamed rice or with your favorite side dishes. Enjoy every bite of this lovely dish!
Bon Appétit!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first to ensure even cooking. Thaw the chicken overnight in the refrigerator or use the defrost function on your microwave. Once thawed, cut it into bite-sized pieces as directed in the recipe.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk on hand, you can substitute it with unsweetened almond milk or cashew cream for a similar flavor profile. However, for the best texture and richness, sticking with coconut milk is recommended. You might also add a bit of coconut extract for flavor if using alternatives.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to let it cool to room temperature before storing. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of water or additional coconut milk if the sauce has thickened.
Can I Make This Dish Spicier?
Absolutely! If you want more heat, consider adding more green chilies or even a pinch of crushed red pepper flakes when you add the spices. Adjust to your taste, and remember, you can always add spices, but it’s harder to reduce heat once it’s in!
