This creamy coconut chicken is a warm hug on a plate! With tender chicken pieces simmered in rich coconut milk, it’s both filling and full of flavor.
Trust me, the creaminess is so good, you might just want to drink the sauce! I like to serve it over rice to soak up every last drop. Yum!
Key Ingredients & Substitutions
Chicken: Chicken thighs are great for this dish as they stay juicy and flavorful. If you prefer, chicken breasts can be used, but they might dry out a bit quicker. Also, you can use firm tofu for a vegetarian option!
Coconut Milk: Full-fat coconut milk is key for creaminess. If you’re looking for a lighter option, you could try light coconut milk, but the sauce won’t be as rich. You can also blend cashews with water as a dairy-free alternative.
Spices: I love using curry powder for added depth, but Indian or Thai curry pastes can work wonders too. If you’re not a fan of heat, skip the green chilies, or use bell peppers for color without a kick.
Rice: Serving this dish over jasmine or basmati rice is a traditional approach. However, quinoa or cauliflower rice are great gluten-free options that can absorb the sauce well!
How Do I Achieve the Perfect Sear on the Chicken?
Searing the chicken creates great flavor. To do this correctly:
- Ensure your skillet is hot before adding the oil.
- Don’t overcrowd the pan; if necessary, sear in batches for even cooking.
- Let the chicken sit without stirring for a few minutes to really get that golden crust.
This will enhance the overall flavor of your creamy coconut chicken!
How to Make Creamy Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil or coconut oil
For the Spice Mixture:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 fresh green chilies, sliced (optional for some heat)
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 tbsp curry powder or garam masala (optional)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
For the Finish:
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This creamy coconut chicken recipe takes about 10 minutes to prep and about 30 minutes to cook. Overall, you can have this dish ready in about 40 minutes—perfect for a weeknight dinner that feels special!
Step-by-Step Instructions:
1. Heat the Oil:
Begin by heating the oil in a large skillet over medium-high heat. Make sure your pan is nice and hot before moving to the next step!
2. Sear the Chicken:
Add the chicken pieces to the skillet and sear them until they are golden on all sides, which should take about 5-7 minutes. Once they are browned, remove the chicken from the pan and set it aside on a plate.
3. Sauté the Aromatics:
In the same pan, toss in the chopped onion. Cook it until it turns translucent, which will take about 3-4 minutes. You’ll want to keep stirring to avoid burning.
4. Add Garlic, Ginger, and Chilies:
Add the minced garlic, grated ginger, and sliced green chilies (if using) to the pan. Sauté for another 1-2 minutes until everything smells delicious.
5. Stir in the Spices:
Mix in the curry powder or garam masala (if you chose to use it), turmeric, cumin, and paprika. Cook the spices for about 1 minute to let their flavors come alive!
6. Add Coconut Milk:
Pour in the coconut milk and stir it well to combine with the spices and onions. This is where you’ll start to see that creamy goodness come together.
7. Return the Chicken:
Put the seared chicken back into the pan and gently bring everything to a simmer. This will help the chicken absorb all those tasty flavors.
8. Cook the Chicken:
Cover the pan and cook for 15-20 minutes, or until the chicken is fully cooked and tender. You’ll know it’s done when it reaches an internal temperature of 165°F (75°C).
9. Season to Taste:
After the chicken is cooked, season the dish with salt, pepper, and lime juice to brighten it up. Adjust the seasoning according to your taste!
10. Serve and Enjoy:
Garnish with chopped cilantro for that fresh touch, and serve your creamy coconut chicken hot over a fluffy bed of jasmine or basmati rice. Dig in and enjoy this delicious meal!
Happy cooking!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Chicken breasts will work fine, but keep an eye on them as they can dry out quicker than thighs. Make sure to not overcook them for the best results.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the dish in advance and refrigerate it for up to 2 days. Just reheat gently on the stove or in the microwave until warmed through. The flavors will even improve as they sit!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. Just thaw in the fridge overnight before reheating!
What Can I Serve with Creamy Coconut Chicken?
This dish pairs wonderfully with jasmine or basmati rice. For a lighter option, you could serve it with steamed vegetables or a simple salad to balance the richness of the coconut sauce!
