This Creamy Coconut Milk Chicken is a tasty dish that’s both rich and comforting. The chicken simmers in creamy coconut milk, making it super tender and full of flavor!
Who can resist chicken that practically bathes in a delicious coconut sauce? I love serving it with rice to soak up every drop. Trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for extra tenderness and flavor. If you prefer, chicken breasts work too, but they can be a bit drier. Feel free to use tofu for a vegetarian option!
Coconut Milk: Full-fat coconut milk is best for a creamier texture. If you’re looking for a lighter version, you can use light coconut milk, but the sauce won’t be as rich. Almond or cashew milk can work in a pinch, too, though it will change the flavor.
Spices: Turmeric adds a lovely color and earthiness. If you’re out of ground coriander, try cumin or a curry powder blend instead. Play around with the spices until you find what you love!
Fish Sauce: It gives an umami kick, but soy sauce is a great vegetarian substitute. If you’re avoiding both, you can skip it or use tamari for a gluten-free option.
How Do I Get the Chicken Just Right?
Cooking chicken to perfection is key for this dish. Here’s how to ensure it’s tender and juicy.
- Start by browning the chicken for flavor, but don’t cook it all the way through at first.
- After adding the coconut milk, let it simmer gently. This allows the chicken to cook through and soak up those tasty flavors. Keep the heat low to avoid toughness!
- Be sure to cover the pan, which helps trap moisture. Stir occasionally for even cooking.
With these tips, your chicken should be flavorful and succulent, making this dish a real winner!
How to Make Creamy Coconut Milk Chicken
Ingredients You’ll Need:
For the Chicken Dish:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1-2 red chilies, sliced (optional, for mild heat)
- 1 can (13.5 oz / 400 ml) coconut milk (full fat for creaminess)
- 1/2 cup chicken broth or water
- 1 tablespoon fish sauce (or soy sauce as an alternative)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon turmeric powder (optional, for color)
- 1 teaspoon ground coriander or curry powder (optional)
- Salt and pepper to taste
- Fresh cilantro or Thai basil leaves for garnish
- Cooked jasmine rice or basmati rice, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20-25 minutes to cook. Overall, you’ll spend about 35 minutes from start to finish—perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Start with Sautéing the Onions:
In a large skillet or pan, heat the vegetable oil or coconut oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it’s softened and translucent. This will give your dish a great base flavor!
2. Add Garlic, Ginger, and Chilies:
Next, stir in the minced garlic, grated ginger, and sliced red chilies (if you’re using them). Cook everything together for another 1-2 minutes until you can smell the delicious aromas wafting through your kitchen!
3. Cook the Chicken:
Add the bite-sized chicken pieces to the pan. Season them lightly with salt and pepper. Cook, stirring occasionally, for about 5 minutes until the chicken is browned on all sides but not fully cooked through yet.
4. Add the Spices:
If you’d like to use them, sprinkle in the turmeric and coriander or curry powder. Stir the spices well to coat the chicken and blend the flavors together.
5. Create the Sauce:
Pour in the can of coconut milk and your choice of chicken broth or water. Stir everything together until combined. Bring the mixture to a gentle simmer.
6. Simmer the Chicken:
Once simmering, reduce the heat to low and cover the pan with a lid. Let the chicken simmer gently for about 15-20 minutes, or until fully cooked through and tender. This slow cooking helps the chicken absorb all those amazing flavors!
7. Finish with Sauce and Seasoning:
Stir in the fish sauce (or soy sauce) and freshly squeezed lime juice. Taste the dish and adjust the seasoning with more salt and pepper if needed—for that perfect flavor balance.
8. Garnish and Serve:
Remove the pan from heat and garnish your delicious creamy coconut milk chicken with freshly chopped cilantro or Thai basil. Then, serve it hot over a warm bed of steamed jasmine or basmati rice. Enjoy!
This creamy coconut milk chicken is a delightful combination of flavors that brings a little tropical flair to your table! Bon appétit!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to thaw the chicken completely before cooking. You can thaw it overnight in the fridge or for a quick option, place it in a sealed bag and submerge it in cold water. Pat it dry with paper towels before adding it to the pan for better browning.
What If I Don’t Have Coconut Milk?
If coconut milk isn’t available, you can substitute it with heavy cream, although the flavor will change. For a lighter option, use almond milk or any other nut milk, but the dish will be less creamy. Consider adding a tablespoon of coconut extract for added coconut flavor!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the entire dish in advance and store it in an airtight container in the fridge for up to 3 days. Just reheat it on the stove over medium-low heat, adding a splash of water or additional broth if it thickens too much.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep it fresh, make sure it cools to room temperature before sealing. Reheat gently on the stovetop or in the microwave, stirring occasionally for an even heat.
