Coconut Milk Chicken
Bright and creamy, this Coconut Milk Chicken is a comforting weeknight dish ready in under 30 minutes, featuring tender chicken in a rich coconut sauce with aromatic spices.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Thighs are juicier while breasts are leaner.
- 1 can (13.5 oz) full-fat coconut milk Look for cans labeled 'full-fat' or 'creamy'.
- 2 tbsp vegetable oil or coconut oil
- 1 medium onion, chopped Use yellow or sweet onions.
- 3 cloves garlic, minced Fresh is preferred for best flavor.
- 1 tbsp fresh ginger, grated Frozen grated ginger can be substituted.
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder Adjust to taste.
- 1/4 cup fresh cilantro, chopped Basil can be used as an alternative.
- 1 tbsp lime juice, freshly squeezed
- Salt, to taste Season in stages.
- Black pepper, to taste Season in stages.
Instructions
Preparation
- Chop the onion, mince the garlic, grate the ginger, and cut the chicken into even, bite-sized pieces.
Cooking
- Heat the oil in a wide skillet over medium heat. Add the onion, garlic, and ginger and sauté until the onion is soft and fragrant, about 4–6 minutes.
- Sprinkle turmeric, cumin, coriander, and chili powder into the pan. Stir constantly for about a minute.
- Add the chicken pieces and cook until the chicken starts to brown slightly, about 3–5 minutes.
- Pour the full-fat coconut milk over the chicken and bring to a gentle simmer. Reduce heat and cook until the chicken is tender and the sauce thickens, about 15–20 minutes.
- Stir in chopped cilantro (or basil) and squeeze fresh lime juice over the dish right before serving.
Notes
For best results, keep the heat medium to prevent coconut milk from separating, and reheat gently if stored. Can be frozen for up to 3 months.