This creamy coconut milk chicken is a breeze to make and packed with flavor! The tender chicken simmers in a rich coconut sauce that brings warmth and comfort to any meal.
Honestly, it’s hard to resist seconds with how tasty this dish is! I love serving it over rice to soak up all that creamy goodness. Trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are my go-to. They’re juicy and flavorful, but you can use chicken breasts if you prefer a leaner option. For a vegetarian twist, try firm tofu or chickpeas instead!
Coconut Milk: Full-fat coconut milk gives a rich and creamy sauce. If you want a lighter version, use light coconut milk, or substitute with almond milk mixed with a little cornstarch, though the texture will change.
Onion and Garlic: These are essential for a flavor base. Red or yellow onions work well, and if you don’t have fresh garlic, garlic powder in a pinch is fine. Just use 1/4 tsp of powder instead.
Curry Powder: This adds warmth and depth. If you don’t have it, try using garam masala or simply turmeric for flavor. You can adjust the spice level based on personal preference.
Fish Sauce or Soy Sauce: Fish sauce brings a unique umami flavor. If you’re vegetarian, soy sauce or tamari works great! For gluten-free options, use tamari.
How Do I Make Sure the Chicken is Tender and Juicy?
To keep the chicken tender, avoid overcooking it. Cook the chicken until just browned on the outside and mostly cooked through before adding the coconut milk. This way, it simmers gently in the sauce without drying out.
- Cook chicken on medium heat, stirring occasionally, for about 5-7 minutes.
- Keep an eye on it; once it’s no longer pink, you’re ready to add the coconut milk!
- Let it simmer in the sauce for about 10 minutes to fully cook and absorb those delicious flavors.
How to Make Creamy Coconut Milk Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil or coconut oil
For the Flavor Base:
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 red bell pepper, sliced (optional)
For the Sauce:
- 1 can (13.5 oz / 400 ml) coconut milk (full fat preferred)
- 1 tbsp curry powder or 1 tsp turmeric (optional for color & flavor)
- 1 tbsp fish sauce or soy sauce (adjust to taste)
- 1 tsp brown sugar or honey (optional)
- Salt and black pepper to taste
For Garnish & Serving:
- Fresh cilantro or parsley for garnish
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking time, making a total of 30 minutes. It’s quick enough for a busy weeknight dinner and delicious enough for special occasions!
Step-by-Step Instructions:
1. Prepare the Skillet:
Heat the oil in a large skillet or pan over medium heat. This will be where all the magic happens!
2. Sauté the Aromatics:
Add the chopped onion to the pan and sauté for about 3-4 minutes until it’s softened and translucent. Then, add the minced garlic and ginger, cooking for an additional minute until you can smell all those wonderful aromas.
3. Cook the Chicken:
Next, add the chicken pieces to the pan. Cook, stirring occasionally, for about 5-7 minutes, or until the chicken is browned and mostly cooked through. It’s okay if it’s not fully cooked yet; it will finish cooking in the sauce!
4. Add the Spices:
If you’re using curry powder or turmeric, stir it in now and cook for 1 minute. This helps to bloom the spices and makes the dish even more flavorful!
5. Pour in the Coconut Milk:
Now, it’s time to add the star of the show! Pour the coconut milk into the pan and stir everything together until well combined.
6. Add Veggies and Season:
If you decided to use red bell pepper, toss it in now. Season your dish with fish sauce or soy sauce, brown sugar (if using), and add salt and pepper to taste.
7. Simmer:
Reduce the heat to low and let the mixture simmer gently for about 10 minutes. This allows the chicken to become fully cooked and the sauce to thicken slightly.
8. Final Touches:
Give everything a good taste and adjust the seasoning as needed—maybe a little more salt or a splash more of fish sauce depending on your preference.
9. Serve and Garnish:
Once you’re happy with the flavor, garnish your creamy coconut milk chicken with fresh cilantro or parsley. Serve it hot over a steaming bed of jasmine or basmati rice to soak up that delicious sauce!
Enjoy this comforting and easy creamy coconut milk chicken dinner! It’s sure to become a favorite!
Frequently Asked Questions (FAQ)
Can I Use Thighs or Breasts for This Recipe?
Absolutely! Boneless, skinless chicken thighs are often more flavorful and tend to stay juicier, but boneless chicken breasts can also work perfectly. Just make sure to avoid overcooking to keep the chicken tender!
Can I Substitute the Coconut Milk?
If you’re looking for a lighter option, you can use light coconut milk, but the sauce will be less creamy. Alternatively, unsweetened almond or cashew milk mixed with a tablespoon of cornstarch can work in a pinch, though the flavor will differ slightly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, adding a splash of water or coconut milk if needed to restore creaminess.
Is This Dish Spicy?
This recipe is not inherently spicy, but you can easily adjust the heat. If you like it spicy, consider adding a chopped chili pepper or a pinch of red pepper flakes when cooking the aromatics!
