Description
This Coconut Milk Chicken recipe features tender boneless chicken breasts simmered in a rich, creamy coconut milk sauce infused with aromatic spices, tomatoes, and garlic. Perfectly balanced with a hint of heat from cayenne and brightness from lime wedges, this dish is comforting and flavorful, ideal for a hearty weeknight dinner.
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 like it spicy, omit if not)
- 1 to 1½ teaspoons salt or to taste
- ¼ to ½ teaspoon freshly ground black pepper or to taste
For Cooking
- 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
- 1 can (14 ounces) unsweetened coconut milk, shaken and stirred
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep Chicken and Coconut Milk: Shake the can of coconut milk well, then open and stir to combine. Pat the chicken breasts dry with paper towels and set aside.
- Make the Seasoning Mix: In a small bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir thoroughly to blend all spices evenly.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the prepared seasoning all over the chicken breasts. Add the chicken to the skillet and cook for 6 to 7 minutes on each side until browned and nearly cooked through. Cooking time varies based on chicken thickness. Remove chicken and set aside, keeping it covered to retain heat.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the skillet. Add diced onions and cook for 2 to 3 minutes until tender and translucent. Stir in minced garlic and cook for 20 seconds until fragrant.
- Add Tomato Components: Mix in the tomato paste and stir well to combine. Then add diced tomatoes and cook for 5 minutes until tomatoes soften and flavors meld.
- Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a simmer. Let it simmer gently for 5 minutes until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the browned chicken breasts to the skillet. Reduce heat to medium-low and cook for an additional 4 to 5 minutes until the chicken reaches an internal temperature of 165˚F and is fully cooked through.
- Season and Garnish: Taste the sauce and adjust salt and pepper as needed. Garnish the dish with chopped fresh cilantro and serve with lime wedges to squeeze over the top for a fresh zesty finish.
Notes
- Adjust cayenne pepper amount to control spiciness or omit for a milder dish.
- Can use fresh or canned diced tomatoes; ensure canned tomatoes are well drained.
- Serve with rice, quinoa, or your favorite side to complement the creamy sauce.
- Leftovers store well refrigerated for up to 3 days.
- Ensure chicken reaches 165˚F for safe consumption.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with sauce)
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
