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Coconut Milk Chicken

Coconut Milk Chicken
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Coconut Milk Chicken is a creamy, flavorful, and comforting dish featuring tender chicken simmered in rich coconut milk with aromatic spices and fresh herbs. Perfect for a quick weeknight dinner or an exotic meal to impress guests, this recipe combines tropical sweetness and savory warmth for a deliciously versatile and nutritious comfort food.

Ingredients

Scale

Protein

  • 500g chicken thighs or breasts, cut into bite-sized pieces

Dairy & Dairy Alternatives

  • 1 can (400ml) full-fat coconut milk

Aromatics & Vegetables

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Acid & Citrus

  • 1 tbsp lime juice or zest

Spices

  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1/2 tsp chili flakes (adjust to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Herbs

  • Fresh cilantro or basil, chopped (for garnish)

Others

  • 1–2 tbsp cooking oil (vegetable or coconut oil)

Instructions

  1. Prepare Your Ingredients: Start by chopping onions, mincing garlic, and grating fresh ginger. Cut the chicken into bite-sized pieces for quicker cooking and better flavor absorption.
  2. Sauté the Aromatics: Heat a splash of oil in a pan, then add onions, garlic, and ginger. Cook until fragrant and translucent, creating a tasty base for your sauce.
  3. Brown the Chicken: Add the chicken pieces to the pan and cook until lightly browned on all sides. This locks in the juices and adds a lovely texture to your Coconut Milk Chicken.
  4. Add Spices and Coconut Milk: Sprinkle in turmeric, cumin, chili flakes, salt, and pepper. Stir to coat the chicken evenly, then pour in the coconut milk. Mix gently and bring to a simmer.
  5. Simmer Until Tender: Let the chicken cook in the coconut milk for 15 to 20 minutes, stirring occasionally. The sauce should thicken slightly, and the chicken will be tender and infused with tropical flavors.
  6. Finish with Fresh Herbs and Lime: Turn off the heat and stir in fresh cilantro or basil and a squeeze of lime juice. These final touches brighten the richness and add a fragrant pop to your dish.

Notes

  • Use full-fat coconut milk for the creamiest, richest texture.
  • Don’t rush browning the chicken to lock in flavor and improve texture.
  • Adjust spice levels gradually, starting with less chili and adding more as desired.
  • Simmer gently on low heat to avoid curdling the coconut milk and maintain a smooth sauce.
  • Add fresh lime juice at the end to preserve bright acidity and prevent bitterness.
  • Store leftovers in an airtight container in the fridge for up to 3 days; flavors improve overnight.
  • This dish freezes well for up to 2 months; thaw overnight before reheating gently.
  • Reheat gently on stovetop or microwave in short bursts, stirring occasionally to maintain texture.

Nutrition

Keywords: coconut milk chicken, creamy chicken recipe, tropical chicken dish, gluten free dinner, dairy free chicken, easy weeknight dinner

Find it online: https://marybaking.com/coconut-milk-chicken/