Description
This Coconut Milk Chicken recipe features tender boneless chicken breasts simmered in a rich and creamy sauce made from coconut milk, tomatoes, and aromatic spices. Perfectly seasoned with cumin, paprika, oregano, and a touch of cayenne for a mild kick, this skillet dish is both comforting and flavorful. Garnished with fresh cilantro and served with lime wedges, it’s an easy, satisfying meal that pairs well with rice or warm bread.
Ingredients
Scale
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 (optional, use 1 teaspoon if you prefer spicy)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
Cooking Ingredients
- 3 tablespoons olive oil, divided
- 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 of unsweetened coconut milk, shaken and stirred
Garnish and Serving
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep the Ingredients: Shake the can of coconut milk well, open, and stir to combine. Pat the chicken breasts dry with paper towels and set aside.
- Make the Seasoning: In a small bowl, mix together cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper until well combined.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture evenly over chicken breasts. Place chicken in the skillet and cook for 6 to 7 minutes per side, or until browned and nearly cooked through (cooking time varies based on thickness). Remove the chicken from skillet, cover, and set aside.
- Sauté Aromatics: Add remaining olive oil to the skillet. Add diced onions and cook for 2 to 3 minutes until tender and translucent. Add minced garlic and cook for 20 seconds until fragrant. Stir in tomato paste until well blended.
- Add Tomatoes: Stir in the diced tomatoes and cook for about 5 minutes until the tomatoes become soft and break down slightly.
- Cook Coconut Milk Sauce: Pour in the coconut milk and bring the mixture to a simmer. Let it simmer for 5 minutes, allowing the sauce to thicken slightly.
- Finish Cooking Chicken: Return the chicken breasts to the skillet, reduce heat to medium-low, and cook for 4 to 5 minutes more, or until the chicken reaches an internal temperature of 165°F (74°C).
- Final Seasoning and Serving: Taste the sauce and adjust salt and pepper as needed. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Notes
- Adjust cayenne pepper according to your spice preference or omit it entirely for a milder dish.
- Serve with steamed rice, quinoa, or warm bread to soak up the delicious sauce.
- Ensure chicken is cooked through by checking the internal temperature reaches 165°F (74°C).
- Shaking the coconut milk can help incorporate cream and liquid for a consistent sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 275g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
