This creamy coconut milk chicken is a tasty delight! It’s made with tender chicken cooked in rich coconut milk, garlic, and spices, giving it a lovely flavor that’s hard to resist.
Trust me, the sauce is so good, you’ll want to mop it up with bread. I like to serve it with rice to soak up every drop! Enjoying it is the best part. 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs add tenderness and flavor. If you prefer, you can use chicken breasts, but they may not be as juicy. For a lighter option, try firm tofu or chickpeas for a vegetarian twist!
Coconut Milk: Full-fat coconut milk gives this dish a rich, creamy texture. If you’re looking to reduce calories, light coconut milk works too, though it won’t be as thick. You can use almond or cashew cream if you want a dairy-free alternative.
Spices: Ground turmeric, cumin, and coriander bring warmth and depth. If you don’t have these, curry powder can be used instead, but use less—about half a teaspoon, as it’s usually more concentrated in flavor.
Fresh Herbs: Fresh cilantro or parsley is the perfect garnish. If you’re not a fan, green onions also add a nice touch for color and flavor. You can leave it out entirely if you prefer a simpler dish.
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken just right is key to a tasty dish. Follow these tips for tender and juicy chicken:
- Start by browning the chicken pieces on medium heat for about 5 minutes. This adds flavor and texture.
- Make sure not to overcrowd the pan; cook in batches if necessary.
- When you add the coconut milk, let it simmer gently. Cooking on low heat helps keep the chicken moist and allows the flavors to meld.
Always check if the chicken is cooked through by cutting into a piece—there should be no pink inside!
How to Make Creamy Coconut Milk Chicken
Ingredients You’ll Need:
- 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red chilies, sliced (optional, adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (13.5 oz/400ml) coconut milk (full fat for creaminess)
- 1/2 cup chicken broth or water
- 1 tablespoon fish sauce or soy sauce (optional)
- 1 tablespoon lime or lemon juice
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes of cooking, making it a quick and delicious meal ready in about 40 minutes total!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the chopped onion and sauté for 3-4 minutes until it becomes softened and translucent. This builds a flavor base for your dish.
2. Add Garlic and Spices:
Next, add the minced garlic, grated ginger, and sliced red chilies (if you’re using them) to the pan. Cook for another 1-2 minutes until fragrant, stirring often to prevent burning.
3. Toast the Spices:
Now, stir in the ground turmeric, cumin, and coriander. Cook for another minute to toast the spices slightly—this helps to enhance their flavors!
4. Cook the Chicken:
Time to add the chicken pieces! Toss them into the pan, stirring to coat them in the aromatic mixture. Cook for about 5 minutes, turning occasionally until the chicken is browned but not fully cooked through.
5. Simmer with Coconut Milk:
Pour in the can of coconut milk and chicken broth. Stir well to combine everything, and bring the mixture to a gentle simmer.
6. Cook until Tender:
Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. This allows the chicken to finish cooking and soak up all the yummy flavors until it’s tender.
7. Finish with Flavor:
After the chicken is cooked, stir in the fish sauce or soy sauce (if you’re using). Add lime or lemon juice, then taste and season with salt and pepper as needed. If you desire a thicker sauce, let it simmer uncovered for a few more minutes.
8. Garnish and Serve:
Once done, remove the pan from heat. Garnish with chopped fresh cilantro or parsley for a pop of color and fresh flavor.
9. Enjoy!
Serve your creamy coconut milk chicken hot over steamed rice or with some crusty bread to soak up that luscious sauce. Enjoy every bite!
FAQ for Creamy Coconut Milk Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely beforehand. Thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for a quicker method. Once thawed, proceed with the recipe as usual.
What If I Don’t Have Coconut Milk?
If you don’t have coconut milk, you can substitute it with almond milk or cashew cream, though the flavor will differ. For a richer texture, try using heavy cream or a blend of half-and-half mixed with a little water to mimic the consistency.
How Can I Make This Dish Spicier?
If you like more heat, consider adding extra sliced red chilies or a pinch of cayenne pepper. You could also use a spicy curry powder in place of some of the ground spices. Adjust to your taste while cooking!
Can I Make This Ahead of Time?
Absolutely! This dish can be made ahead and stored in the refrigerator for up to 3 days. Just reheat on the stove over low heat, adding a splash of water or extra coconut milk if the sauce thickens too much. Enjoy it fresh for the best flavor!
