Description
This Coconut Milk Chicken recipe features tender, juicy chicken breasts simmered in a rich and flavorful coconut milk sauce infused with spices, tomatoes, garlic, and onions. Perfect for a comforting yet exotic weeknight meal, garnished with fresh cilantro and served with zesty lime wedges.
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 for mild heat)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
- 3 tablespoons olive oil, divided
Vegetables and Sauce
- 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
- 1 can (14 ounces) unsweetened coconut milk, shaken and stirred
Garnish and Serving
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep: Shake the can of coconut milk well, then open and give it a quick stir to combine. Pat the chicken breasts dry with paper towels and set aside.
- Make the seasoning: In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper; stir until thoroughly incorporated.
- Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts, then add the chicken to the heated oil. Cook for 6 to 7 minutes on each side, or until browned and almost cooked through, depending on thickness. Remove chicken from the skillet, set aside on a plate, and keep covered to retain warmth.
- Sauté the aromatics: Add remaining olive oil to the skillet. Add diced onions and cook for 2 to 3 minutes until tender and translucent. Stir in minced garlic and cook for 20 seconds until fragrant. Add tomato paste and stir well to combine.
- Add tomatoes and simmer: Stir in the diced tomatoes and cook for 5 minutes until they soften and meld into the mixture.
- Incorporate coconut milk and thicken sauce: Pour in the shaken coconut milk and bring the mixture to a gentle simmer. Let it simmer for 5 minutes until the sauce thickens slightly.
- Finish cooking the chicken: Return the chicken breasts to the skillet. Reduce heat to medium-low and cook for an additional 4 to 5 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Taste and garnish: Taste the sauce and adjust salt and pepper as needed. Garnish with chopped fresh cilantro and serve with lime wedges for a bright, tangy finish.
Notes
- For less spicy flavor, omit cayenne pepper.
- Use fresh lime wedges to brighten the dish just before serving.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Well-drained canned tomatoes prevent excess liquid and help thicken the sauce.
- This dish pairs well with steamed rice or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 6 oz)
- Calories: 350
- 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: 32 g
- Cholesterol: 85 mg
