Description
A flavorful and creamy Coconut Milk Chicken recipe featuring tender boneless chicken breasts simmered in a spiced tomato and coconut milk sauce, garnished with fresh cilantro and served with lime wedges. A comforting and aromatic dish perfect for a weeknight dinner.
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 (or 1 teaspoon for spicy)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
Sauce and Cooking
- 3 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups seeded and diced tomatoes or 1 (14-ounce) can diced tomatoes, well drained
- 14-ounce can unsweetened coconut milk, shaken and stirred
Garnish and Serving
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep the Ingredients: 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 to ensure even browning during cooking.
- Make the Seasoning: In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated. This blend will infuse the chicken with a warm, smoky flavor with a hint of heat.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts, then add them to the heated oil. Cook for 6 to 7 minutes per side, or until browned and almost cooked through. Cooking time may vary depending on the thickness of the chicken. Remove the chicken from the skillet and set aside on a plate; cover to keep warm.
- Sauté the Aromatics: Add the remaining olive oil to the skillet. Add the diced onion and cook for 2 to 3 minutes until tender and translucent. Stir in the minced garlic and cook for 20 seconds until fragrant. Mix in the tomato paste until well combined, then add the diced tomatoes. Continue cooking for 5 minutes until the tomatoes soften and the flavors meld.
- Simmer the Sauce and Finish Cooking: Stir in the coconut milk and bring the mixture to a gentle simmer. Let it simmer for 5 minutes until the sauce thickens slightly. Return the chicken breasts to the skillet, lower the heat to medium-low, and cook for another 4 to 5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165˚F (74˚C).
- Taste and Serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish the coconut milk chicken with chopped cilantro or parsley and serve with fresh lime wedges for a bright, tangy finish.
Notes
- For less spice, omit the cayenne pepper; for more heat, increase to 1 teaspoon.
- Use fresh tomatoes instead of canned for a fresher flavor, adjusting cooking time accordingly.
- Patting the chicken dry before seasoning ensures better browning and texture.
- Check internal temperature with a meat thermometer to ensure safe cooking.
- Serve with steamed rice, quinoa, or warm flatbreads for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with sauce)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
