Description

This Coconut Milk Chicken recipe features tender chicken breasts simmered in a creamy, flavorful coconut milk sauce with a blend of spices, tomatoes, garlic, and onion. Perfectly balanced with a hint of spice, it’s garnished with fresh cilantro and served with lime wedges for a bright finish. Ideal for a comforting yet exotic weeknight dinner.

Ingredients

Scale

Chicken and Seasonings

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 (optional, use 1 teaspoon if you like spicy food)
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 can (14 ounces) diced tomatoes, well drained
14 ounces can of unsweetened coconut milk, shaken and stirred

Garnish and Serving

Chopped fresh cilantro for garnish
Lime wedges for serving

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Instructions

Prep the Ingredients: Shake the can of coconut milk well before opening and give it a quick stir to combine. Pat the chicken breasts dry with paper towels and set aside to prepare for seasoning.
Make the Seasoning Mix: In a small mixing bowl, combine ground cumin, smoked or sweet paprika, dried oregano, cayenne pepper (if using), salt, and freshly ground black pepper. Stir until all spices are evenly blended to create a flavorful rub for the chicken.
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 thoroughly. Once the oil is hot, add the chicken breasts to the skillet and cook for 6 to 7 minutes on each side until browned and nearly cooked through. The exact cooking time depends on the thickness of the chicken. Remove the chicken from the skillet and place on a plate, covering it to keep warm.
Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the finely diced onion 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 the tomato paste and stir to combine well. Then add the diced tomatoes and cook for an additional 5 minutes until the tomatoes soften and blend into the mixture.
Simmer with Coconut Milk: Pour in the shaken coconut milk and bring the sauce to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly. Return the chicken breasts to the skillet, reduce the heat to medium-low, and cook for another 4 to 5 minutes, or until the chicken is fully cooked through, with an internal temperature of 165˚F (74˚C).
Finishing Touches: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish the coconut milk chicken with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the top to add brightness.

Notes

If you prefer a milder dish, omit the cayenne pepper or reduce the amount to taste.
Chicken breasts can be substituted with chicken thighs, adjusting cooking times slightly.
Serve this dish over steamed rice or with crusty bread to soak up the rich coconut sauce.
For a dairy-free and gluten-free meal, this recipe is naturally suitable.
Make sure to check the internal temperature of the chicken to ensure safe cooking.

Nutrition

Serving Size: 1 chicken breast with sauce (approx. 6 oz)
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 35g
Cholesterol: 85mg