This creamy coconut milk chicken is an easy and tasty dish that will warm your heart! Tender chicken cooked in luscious coconut milk makes every bite a delight.
Honestly, who can resist a meal that’s both creamy and comforting? I like to serve it over rice, and watch my family go back for seconds—it’s that good! 😋
Key Ingredients & Substitutions
Chicken: I usually go for chicken thighs for their tenderness and flavor, but chicken breasts work well too. If you’re looking for a healthier option, you could substitute with tofu or chickpeas for a plant-based twist.
Coconut milk: Full-fat coconut milk gives a creamy texture, but light coconut milk can be used if you’re watching calories. Alternatively, you can try cashew cream or almond milk, though they won’t be as rich.
Fish sauce: It’s optional but adds a wonderful umami flavor. If you’re vegetarian or don’t have it, soy sauce is a great substitute. You might need to adjust salt since soy sauce is saltier.
Fresh herbs: I love using cilantro for garnish. If you’re not a fan, try basil or green onions instead. They both add a fresh touch to the dish!
How Can I Make Sure My Chicken Is Perfectly Cooked?
Cooking chicken can be tricky, but following these tips can help you nail it every time! Properly cooking your chicken will ensure it’s juicy and tender.
- Cut your chicken into even bite-sized pieces. This helps them cook uniformly.
- Don’t overcrowd the pan! If it’s too full, the chicken will steam instead of sear. Cook in batches if needed.
- Cook until the chicken is no longer pink in the center. Use a meat thermometer for precision—165°F (75°C) is the safe temperature!
- Let it simmer in the sauce for a few minutes after browning. This allows the flavors to meld and keeps the chicken moist.
Creamy Coconut Milk Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil or coconut oil
For the Aromatics:
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 red chili peppers, sliced (optional for heat)
For the Sauce:
- 1 can (13.5 oz / 400 ml) coconut milk (full-fat for creaminess)
- 1 tbsp fish sauce or soy sauce (optional for umami)
- 1 tsp turmeric powder or curry powder
- 1 tsp ground coriander
- 1 tsp paprika or chili powder (optional)
- 1 tbsp brown sugar or palm sugar
- Salt and pepper to taste
- Juice of half a lime
For Garnishing:
- Fresh cilantro or basil leaves, chopped (for garnish)
- Cooked jasmine rice or steamed rice, for serving
How Much Time Will You Need?
This creamy coconut milk chicken will take about 10 minutes to prep and around 20-25 minutes to cook. So in total, you’re looking at about 35-40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the oil in a large skillet or wok over medium-high heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. The aroma of the cooking onion will set the stage!
2. Add Garlic, Ginger, and Chili:
Stir in the minced garlic, grated ginger, and sliced chili peppers if you’re using them. Cook for another 1-2 minutes until everything is fragrant and inviting.
3. Cook the Chicken:
Add the chicken pieces to the pan, season with salt and pepper, and cook for around 5-6 minutes, turning until lightly browned on all sides. You don’t need to fully cook the chicken just yet; we’ll finish that off later!
4. Stir in the Spices:
Sprinkle the turmeric, coriander, and paprika over the chicken. Stir everything around to coat the chicken evenly with those beautiful spices.
5. Add Coconut Milk and Sweetness:
Pour in the coconut milk, and add the fish sauce or soy sauce and brown sugar. Give everything a good stir to ensure it’s all mixed together well.
6. Simmer to Perfection:
Lower the heat to medium and let the mixture simmer uncovered for about 10-15 minutes. This will cook the chicken through and give the sauce a nice, thick consistency!
7. Final Touches:
Once the chicken is fully cooked (you can slice one to check!), taste the sauce and adjust the seasoning with more salt, pepper, or a squeeze more lime juice if you like!
8. Garnish and Serve:
Remove the skillet from heat and sprinkle with fresh cilantro or basil for added freshness. Serve the coconut milk chicken hot over a bed of jasmine rice.
Enjoy your creamy, flavorful coconut milk chicken! It’s a warm hug in a bowl. 🍽️
FAQ for Creamy Coconut Milk Chicken Recipe
Can I Use Thighs Instead of Breasts for This Recipe?
Absolutely! Chicken thighs are great for this dish because they stay juicy and flavorful during cooking. Plus, they can withstand longer cooking times without drying out, making them a perfect choice for this creamy sauce!
Can I Make This Dish Spicier?
Definitely! If you love heat, consider adding more chili peppers or even some red pepper flakes. You can also use a spicier variety of curry powder. Just adjust to your taste preference, but be careful not to overpower the coconut flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over low heat, adding a splash of coconut milk or water to keep it creamy if needed!
Can I Freeze This Dish?
Yes, you can freeze the coconut milk chicken! Just let it cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop for best results.
