Description
This Coconut Milk Chicken recipe features tender, seasoned chicken breasts cooked in a rich and creamy coconut milk tomato sauce infused with aromatic spices and fresh flavors. It’s a comforting, slightly spicy, and flavorful dish that is perfect for an easy weeknight dinner or a special meal, garnished with fresh cilantro and served with lime wedges to brighten the flavors.
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 (use 1 teaspoon if you prefer spicy food; omit if you don’t)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
Cooking Ingredients
- 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 ounces) can diced tomatoes, well drained
- 14 ounces can unsweetened coconut milk, shaken and stirred before opening
Garnish and Serving
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep: Shake the can of coconut milk well before opening, then stir to combine. Pat the chicken breasts dry with paper towels and set aside.
- Make the seasoning: In a small bowl, mix ground cumin, smoked or sweet paprika, dried oregano, cayenne pepper (if using), salt, and black pepper thoroughly.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts. Add the chicken to the hot oil and cook for 6 to 7 minutes on each side until browned and almost cooked through. Cooking times may vary depending on thickness. Remove the chicken from the skillet and keep covered on a plate.
- Sauté aromatics: Add the remaining 1 tablespoon olive oil to the skillet. Cook the diced onion for 2 to 3 minutes until tender and translucent. Add the minced garlic and sauté for about 20 seconds until fragrant. Stir in tomato paste until well combined.
- Add tomatoes and simmer: Stir in the diced tomatoes. Cook for 5 minutes until the tomatoes soften and release their juices.
- Prepare the coconut milk sauce: Pour in the coconut milk and bring the mixture to a simmer. Let it simmer gently for 5 minutes until the sauce thickens slightly.
- Finish cooking the chicken: Return the chicken breasts to the skillet, reduce the heat to medium-low, and cook for an additional 4 to 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Adjust seasoning and serve: Taste the sauce and adjust salt and pepper as needed. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the chicken.
Notes
- Adjust cayenne pepper quantity or omit it altogether according to your spice preference.
- For even cooking, use chicken breasts of uniform thickness.
- This dish pairs well with steamed rice or warm flatbreads to soak up the flavorful sauce.
- You can substitute boneless skinless chicken thighs if preferred; adjust cooking time accordingly.
- Ensure the coconut milk is well shaken to combine the cream and liquid for a smooth sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce (~6 ounces)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 85 mg
