Description
This Coconut Milk Chicken recipe features tender, seasoned chicken breasts simmered in a rich, creamy coconut milk sauce with tomatoes and aromatic spices. Perfectly balanced with a hint of heat and garnished with fresh cilantro and lime, this dish comes together quickly on the stovetop for a comforting and flavorful meal.
Ingredients
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
- 1 to 1½ teaspoons salt (or to taste)
- ¼ to ½ teaspoon freshly ground black pepper (or to taste)
- 3 tablespoons olive oil (divided)
Vegetables and Sauce
- 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 unsweetened coconut milk (shaken and stirred)
For Garnish and Serving
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prep: Shake the can of coconut milk well, then open and give it a quick stir to combine the cream and liquid. Pat the chicken breasts dry with paper towels and set aside.
- Make the seasoning: In a small bowl, mix together the ground cumin, smoked or sweet paprika, dried oregano, cayenne pepper, salt, and freshly ground black pepper until fully combined.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture evenly all over the chicken breasts. Add the chicken to the hot oil and cook for 6 to 7 minutes per side, until browned and nearly cooked through. Remove the chicken from the skillet, set on a plate, and cover to keep warm.
- Sauté aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 2 to 3 minutes, until softened and translucent. Stir in the minced garlic and cook for about 20 seconds until fragrant. Add the tomato paste and cook, stirring, until fully incorporated. Then add the diced tomatoes and cook for 5 minutes until they soften.
- Simmer with coconut milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Let it simmer for 5 minutes until the sauce thickens slightly. Return the 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 cooked through.
- Taste and garnish: Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped cilantro and serve immediately with lime wedges on the side for squeezing over the chicken.
Notes
- Patting the chicken dry before seasoning helps achieve a better sear and browning.
- Use fresh lime wedges to brighten and enhance the flavors just before serving.
- If you prefer a milder dish, reduce or omit the cayenne pepper.
- This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
