Creamy Coconut Milk Chicken

Why You’ll Love This Recipe

This Creamy Coconut Milk Chicken is the perfect blend of savory, creamy, and slightly sweet flavors. The coconut milk creates a rich, silky sauce that coats the chicken beautifully, while garlic, ginger, and spices add depth and warmth to the dish. It’s easy to make, requiring just a few ingredients, and can be cooked in one pan for a quick cleanup. Whether you’re making it for a weeknight dinner or a special meal, this dish delivers a restaurant-quality flavor right in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts or thighs

• 1 tablespoon olive oil or coconut oil

• Salt and black pepper, to taste

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1 teaspoon ground turmeric (optional)

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder (optional, for heat)

• 1 can (13.5 oz) coconut milk (full-fat for a creamier texture)

• 1/2 cup chicken broth (or vegetable broth for a lighter option)

• 1 tablespoon lime juice (freshly squeezed)

• 1 tablespoon chopped cilantro (for garnish)

Directions

1. Prepare the chicken: Season the chicken breasts or thighs with salt and black pepper on both sides. Set aside.

2. Cook the chicken: Heat the olive oil or coconut oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.

3. Make the sauce: In the same skillet, add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and ginger, and cook for an additional 1-2 minutes, stirring constantly to avoid burning.

4. Spice it up: Add the turmeric, cumin, and chili powder (if using), and stir to coat the onions, garlic, and ginger in the spices. Let the spices cook for about 30 seconds to release their flavor.

5. Add the coconut milk and broth: Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, allowing the sauce to thicken slightly.

6. Return the chicken to the pan: Place the cooked chicken back into the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for an additional 5 minutes, so it absorbs the flavors.

7. Finish with lime juice: Once the chicken is cooked through and the sauce has thickened, stir in the lime juice to add a touch of acidity and brightness.

8. Serve: Garnish the dish with chopped cilantro before serving. Serve the creamy coconut milk chicken with steamed rice, roasted vegetables, or a side of your choice.

Servings and timing

This recipe serves 4 people. Prep time is about 10 minutes, with a cooking time of 20-25 minutes, making it a quick and easy weeknight dinner.

Variations

• Add vegetables: Feel free to add vegetables like spinach, bell peppers, or zucchini to the sauce for extra color and nutrition. Add them when you return the chicken to the skillet for additional flavor.

• Use chicken thighs: Chicken thighs will give the dish even more richness and flavor, as they’re naturally juicier and more tender.

• Spicy version: For a spicier kick, add fresh chopped chilies, red pepper flakes, or extra chili powder to the sauce.

• Make it dairy-free: This recipe is already dairy-free with coconut milk, so it’s perfect for those avoiding dairy. You can also try using coconut oil for extra coconut flavor.

Storage/reheating

Store any leftover Creamy Coconut Milk Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat, stirring occasionally until warmed through. You can also microwave it in a covered dish for 2-3 minutes, stirring halfway through.

FAQs

1. Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream for a thicker, richer sauce. If you use coconut cream, you may need to add a bit more broth to reach the desired consistency.

2. Can I make this dish ahead of time?

Yes, you can cook the chicken and sauce ahead of time. Let it cool, store it in the fridge, and reheat when ready to serve. The flavors will meld even more after sitting for a few hours.

3. What can I serve with this dish?

Serve the creamy coconut milk chicken with steamed rice, quinoa, or cauliflower rice. Roasted vegetables, sautéed greens, or a simple salad would also complement the dish perfectly.

4. Can I use bone-in chicken?

Yes, you can use bone-in chicken, but it will take longer to cook. You’ll want to simmer the chicken in the sauce until the internal temperature reaches 165°F (75°C).

5. How do I make this dish spicier?

To increase the heat, add more chili powder or freshly chopped chilies, such as jalapeños or Thai bird chilies. You can also add a dash of sriracha or hot sauce to the sauce for extra spice.

6. Can I freeze this dish?

Yes, you can freeze the creamy coconut milk chicken for up to 3 months. Let it cool completely, then store it in an airtight container or freezer bag. Thaw overnight in the refrigerator and reheat in a skillet over low heat.

7. Can I use light coconut milk?

Yes, you can use light coconut milk if you want a lower-fat option, though the sauce may not be as rich and creamy as with full-fat coconut milk.

8. Can I add coconut flakes to the sauce for extra coconut flavor?

Yes, you can add unsweetened shredded coconut to the sauce for an extra burst of coconut flavor and texture. Add it while the sauce is simmering.

9. Can I use other types of meat?

Yes, you can use other meats like turkey , or even tofu for a vegetarian version of this dish.

10. Can I make this recipe in the slow cooker?

Yes, you can make this recipe in a slow cooker. Brown the chicken first, then add it to the slow cooker with the sauce ingredients. Cook on low for 4-6 hours until the chicken is tender and cooked through.

Conclusion

Creamy Coconut Milk Chicken is a rich, flavorful dish that’s sure to become a family favorite. With its aromatic spices and luscious coconut milk sauce, this dish is the perfect balance of savory, creamy, and slightly sweet. Whether served with rice or vegetables, it’s an easy, satisfying meal that’s full of tropical flavor. Simple enough for a weeknight dinner but impressive enough for a special occasion, this dish is guaranteed to be a hit!

Creamy Coconut Milk Chicken

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Simmering
• Cuisine: Tropical
• Diet: Gluten Free

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Description

Creamy Coconut Milk Chicken is a rich, flavorful dish featuring tender chicken in a velvety coconut milk sauce with aromatic spices. The coconut milk provides a natural sweetness that balances the savory chicken, creating a comforting and satisfying meal perfect for weeknight dinners or special occasions.

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Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts or thighs (about 1.5-2 lbs)

• 1 tablespoon olive oil or coconut oil

• Salt and black pepper, to taste

For the coconut milk sauce:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice (about 1 lemon)

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh oregano or 1 teaspoon dried oregano

• 2 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (optional, for heat)

• Zest of 1 lemon

• Salt and black pepper to taste

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Instructions

• Prepare the chicken: Season the chicken breasts or thighs with salt and black pepper on both sides. Set aside.

• Cook the chicken:

  • Heat olive oil or coconut oil in a large skillet over medium-high heat.

  • Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

  • Remove the chicken from the skillet and set aside.

• Make the sauce:

  • In the same skillet, add the chopped onion and sauté for 3-4 minutes until soft and translucent.

  • Add minced garlic and ginger, cooking for another 1-2 minutes.

• Spice it up: Add turmeric, cumin, and chili powder (optional) and cook for 30 seconds to release their flavor.

• Add coconut milk and broth: Pour in the coconut milk and chicken broth, stirring well.

  • Bring the mixture to a simmer, reduce the heat to low, and cook for 5-7 minutes to thicken the sauce slightly.

• Return the chicken to the pan: Place the cooked chicken back in the skillet, spooning some of the sauce over the top.

  • Let it simmer in the sauce for an additional 5 minutes to absorb the flavors.

• Finish with lime juice: Stir in lime juice to add a fresh acidity to the dish.

• Serve: Garnish with chopped cilantro before serving. Serve the creamy coconut milk chicken with steamed rice, roasted vegetables, or a side of your choice.

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Notes

Add Vegetables: Feel free to add vegetables like spinach, bell peppers, or zucchini to the sauce for extra color and nutrition. Add them when you return the chicken to the skillet for additional flavor.Use Chicken Thighs: Chicken thighs will give the dish even more richness and flavor, as they’re naturally juicier and more tender.Make it Spicy: For more heat, add fresh chopped chilies, red pepper flakes, or extra chili powder to the sauce.Dairy-Free: This recipe is already dairy-free with coconut milk, so it’s perfect for those avoiding dairy. You can also use coconut oil for extra coconut flavor.