Description
A flavorful Coconut Milk Chicken recipe featuring tender chicken breasts simmered in a rich, creamy sauce made with coconut milk, tomatoes, and a blend of spices. This dish offers a perfect balance of smoky, spicy, and savory flavors, garnished with fresh cilantro and served with lime wedges for an added zest.
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; omit if not)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
- 3 tablespoons olive oil, divided
Sauce
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups seeded and diced tomatoes or 1 can (14 ounces) diced tomatoes, well drained
- 1 can (14 ounces) unsweetened coconut milk, shaken and stirred
Garnish and Serving
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare 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.
- Make the Seasoning. In a small mixing bowl, combine cumin, smoked or sweet paprika, dried oregano, cayenne pepper (if using), salt, and black pepper; stir thoroughly to mix evenly.
- Cook Chicken. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts. Place the chicken in the hot skillet and cook for 6 to 7 minutes on each side until browned and nearly cooked through. Cooking time depends on chicken size. Remove chicken from skillet and keep covered on a plate.
- Sauté Aromatics. Add the remaining 1 tablespoon olive oil to the skillet. Add the diced onions and cook for 2 to 3 minutes until tender and translucent. Stir in the minced garlic and cook for about 20 seconds until fragrant.
- Add Tomato Ingredients. Stir in the tomato paste and mix well. Then add diced tomatoes and cook for 5 minutes until the tomatoes soften and the mixture thickens slightly.
- Add Coconut Milk and Simmer. Pour in the shaken coconut milk and bring the sauce to a simmer. Let it simmer for about 5 minutes, stirring occasionally until the sauce thickens.
- Finish Cooking Chicken in Sauce. Return the chicken breasts to the skillet with the sauce. Reduce 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) and is cooked through.
- Final Taste and Garnish. Taste the sauce and adjust salt and pepper as needed. Garnish the dish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the chicken.
Notes
- Adjust cayenne pepper quantity based on your spice preference; omit if you prefer no heat.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- For a thicker sauce, allow coconut milk to simmer longer, stirring occasionally.
- This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 6 oz chicken with sauce)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
