This creamy coconut milk chicken is a dreamy dish that’s perfect for easy dinners! It’s made with tender chicken cooked in rich coconut milk, blended with tasty spices for a warm flavor.
Honestly, who wouldn’t love a meal that practically cooks itself? 🍽️ I whip this up in no time—it’s all about simmering and stirring. Serve it with rice and watch it disappear!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless thighs for extra tenderness. If you prefer chicken breasts, they work too! You could also substitute with tofu for a vegetarian option—it’s delicious in this creamy sauce!
Coconut Milk: Full-fat coconut milk adds creaminess and richness. If you want a lighter version, you can use light coconut milk. Almond or cashew milk can be used, too, but it changes the flavor a bit.
Onion and Garlic: My favorite combo for flavor! However, if you’re low on time, using shallots or even onion powder can work. For a kick, consider adding a small amount of chopped scallions.
Spices: I love curry powder or garam masala for warmth. If you’re looking for a milder approach, you can skip them or use paprika. A pinch of chili flakes can add a nice touch if you love heat!
What’s the Best Way to Ensure Tender Chicken?
To achieve juicy chicken, avoid overcooking. After sautéing the chicken until browned, let it simmer gently in the coconut milk. Covering the pan helps to retain moisture and cook evenly.
- Cook on medium heat initially to sear.
- Once you add liquid, lower the heat to simmer and cover.
- Check for doneness by cutting into the thickest piece—it should be white throughout.
Trust me, patience here yields the best results. Happy cooking!
Creamy Coconut Milk Chicken Recipe for Easy Dinners
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 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-2 teaspoons curry powder or garam masala (optional for flavor)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/2 cup chicken broth or water
- 1 tablespoon fish sauce or soy sauce (optional for depth of flavor)
- 1 teaspoon brown sugar or honey
- Salt and pepper, to taste
- Juice of half a lime
- Fresh cilantro or basil leaves, for garnish
- Cooked rice or naan bread, for serving
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and 30 minutes to cook, totaling around 40 minutes. It’s a quick and easy dinner option that offers a mouthwatering result without much fuss!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the vegetable oil or coconut oil in a large skillet or saucepan over medium heat. Once hot, add the finely chopped onion. Sauté for about 4-5 minutes until the onion is soft and translucent. This will create a lovely base for your dish!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and ginger. Cook for about 1 minute until the mixture is fragrant. This is the secret to an aromatic dish—your kitchen will smell amazing!
3. Spice it Up:
If you’re using curry powder or garam masala, add it now. Stir for about 30 seconds to infuse those spices into the onions, garlic, and ginger.
4. Cook the Chicken:
Now it’s time to add the chicken pieces to the pan. Cook them for about 5-7 minutes, turning occasionally, until they are lightly browned on all sides. This enhances the flavor and gives the chicken a nice color.
5. Add Coconut Milk:
Pour in the full-fat coconut milk and chicken broth (or water), stirring everything together. Bring the mixture to a gentle simmer. This is where the magic happens—coconut milk creates a creamy sauce!
6. Season the Sauce:
Add the fish sauce or soy sauce, brown sugar (or honey), and season with salt and pepper to taste. Stir well to combine all the flavors.
7. Simmer Until Cooked:
Reduce the heat to low and let the dish simmer uncovered for about 15-20 minutes. This allows the chicken to cook through and the sauce to thicken slightly. Check occasionally to make sure it’s bubbling gently.
8. Add Freshness:
Once cooked, remove the pan from heat and squeeze in the juice of half a lime. This will add a pop of freshness!
9. Garnish and Serve:
Finally, garnish your creamy coconut chicken with chopped cilantro or basil leaves. Serve hot over steamed rice or with warm naan bread. Enjoy your cozy, delicious dinner!
FAQ: Creamy Coconut Milk Chicken Recipe
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it is completely thawed before cooking for even results. You can thaw it overnight in the refrigerator or use the quick method of submerging it in a sealed plastic bag in cold water.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish a day in advance. Just cook it, let it cool, then store it in an airtight container in the refrigerator. Reheat it gently on the stove or in the microwave, adding a splash of coconut milk if needed to refresh the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stove over low heat or microwave in short intervals, stirring occasionally for even warming.
What Are Some Good Substitutes for Coconut Milk?
If you’re looking to substitute, you can use almond milk or cashew milk for a lighter option. However, the flavor will differ slightly. For a richer option, try using light coconut milk, but keep in mind it may not be as creamy!
