Creamy Coconut Milk Chicken
A delightful blend of tender chicken in a creamy coconut milk sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs Tender and flavorful.
- 1 can coconut milk (14 ounces) Full-fat gives the best creaminess.
- 1 tablespoon oil (coconut or vegetable) For sautéing.
Aromatics and Spices
- 1 medium onion, finely chopped Adds sweetness and flavor.
- 3 cloves garlic, minced Provides depth of flavor.
- 1 tablespoon ginger, minced For warmth and spice.
- 1 teaspoon ground turmeric For color and health benefits.
- 1 teaspoon ground cumin Adds earthy flavor.
- 1 teaspoon paprika For a mild heat and color.
- to taste salt and pepper Essential for seasoning.
Garnishes and Serving
- Fresh cilantro for garnish Enhances flavor and presentation.
- Lime wedges for serving Adds brightness.
Instructions
Preparation
- Heat the oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes.
- Add turmeric, cumin, and paprika to the skillet and cook for about 1 minute.
Cooking
- Place the chicken thighs in the skillet, seasoning with salt and pepper.
- Brown the chicken on both sides for approximately 5 minutes.
- Pour the coconut milk into the skillet, covering the chicken, and reduce heat to low.
- Let it simmer for 20-25 minutes, or until chicken is fully cooked and tender.
- Shred the chicken in the skillet using two forks or chop it into bite-sized pieces.
- Taste the sauce and adjust seasoning if necessary, then garnish with fresh cilantro.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Pair with jasmine rice, quinoa, or steamed vegetables for a complete meal. Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months.