Creamy Coconut Milk Chicken Recipe

Introduction

This Creamy Coconut Milk Chicken is a comforting dish that combines tender chicken with a rich, fragrant sauce. Infused with garlic, ginger, and warm spices, it’s perfect served over rice or with naan for a satisfying meal.

Ingredients

• 1.5 lbs boneless skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 1 teaspoon ground turmeric
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 13.5 oz full-fat coconut milk
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro (optional)
• Cooked rice or naan, for serving

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes on each side until golden brown. Remove and set aside.
2. Step 2: In the same skillet, reduce heat to medium. Add onions and sauté until translucent, about 3 minutes. Stir in garlic and ginger, cooking another minute until fragrant.
3. Step 3: Sprinkle in turmeric, paprika, salt, and pepper. Stir well to coat the onions and release the flavors.
4. Step 4: Pour in the coconut milk and stir to combine. Bring the sauce to a gentle simmer.
5. Step 5: Return the chicken to the skillet. Cover and simmer on low heat for 12–15 minutes, or until chicken is cooked through and tender.
6. Step 6: Stir in lime juice and sprinkle with fresh cilantro just before serving. Serve hot with your favorite side.

Tips & Variations

• Use chicken thighs for juicier, more flavorful results, or breasts if you prefer leaner meat.
• For extra heat, add a pinch of chili flakes or sliced fresh chili with the spices.
• Swap fresh cilantro with chopped basil or mint for a different herb twist.
• If coconut milk is too rich, substitute half with chicken broth to lighten the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the coconut milk. You can also freeze the dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even browning and proper cooking through.

Is this dish spicy?

By default, this recipe is mild. You can increase the spice by adding chili flakes or fresh chili peppers when cooking the onions and spices.

Creamy Coconut Milk Chicken Recipe

Print Recipe

★★★★★

5 from 65 reviews

A rich and flavorful Creamy Coconut Milk Chicken recipe featuring tender chicken thighs simmered in a fragrant coconut milk sauce infused with turmeric, garlic, ginger, and lime. Perfect served over rice or with naan for a comforting meal.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Main Ingredients

• 1.5 lbs boneless skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 13.5 oz full-fat coconut milk
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro (optional)

Spices and Aromatics

• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 1 teaspoon ground turmeric
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

To Serve

• Cooked rice or naan

Instructions

1. Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs or breasts and cook for 3–4 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
2. Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the finely chopped onions and sauté until translucent, about 3 minutes. Add minced garlic and grated ginger, cooking another minute until fragrant and aromatic.
3. Add Spices: Sprinkle ground turmeric, paprika, salt, and black pepper over the sautéed onions and garlic. Stir well to coat the mixture evenly and release the vibrant flavors of the spices.
4. Simmer Coconut Sauce: Pour the full-fat coconut milk into the skillet and stir to combine everything into a smooth sauce. Bring it to a gentle simmer over medium heat.
5. Cook the Chicken Through: Return the browned chicken pieces to the skillet, nestling them into the coconut sauce. Cover the skillet and let it simmer on low heat for 12–15 minutes, or until the chicken is fully cooked and tender.
6. Finish and Serve: Stir in lime juice and sprinkle chopped fresh cilantro over the dish just before serving. Serve the creamy coconut chicken hot with your choice of cooked rice or warm naan bread.

Notes

• Use chicken thighs for juicier, more flavorful results, but chicken breasts work well if preferred.
• Adjust the amount of turmeric and paprika to your taste for stronger or milder spicing.
• Full-fat coconut milk provides the best creamy texture and flavor; light coconut milk can be used but will result in a thinner sauce.
• Fresh ginger adds a bright aroma; if unavailable, substitute with 1/2 teaspoon ground ginger but flavor will be less vibrant.
• If you prefer a thicker sauce, simmer uncovered for a few extra minutes to reduce it.
• Serve with steamed jasmine or basmati rice or soft naan to soak up the creamy sauce.

Keywords: Creamy Coconut Chicken, Coconut Milk Chicken, One Pan Chicken Dinner, Coconut Curry Chicken, Easy Chicken Recipe, Gluten-Free Chicken