This Creamy Coconut Milk Chicken is a warm hug in a bowl! It’s made with tender chicken, rich coconut milk, and a few simple spices that create a deliciously creamy sauce.
I love whipping this up on busy nights because it’s quick and so satisfying! Pair it with rice for a tasty meal that feels special even on the busiest days. Yum! 🍚
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for a juicier result, but chicken breasts will work too. If you’re feeling adventurous, bite-sized chunks of tofu or chickpeas are great plant-based substitutes!
Coconut Milk: Full-fat coconut milk gives this dish its creamy texture. If you’re looking to lighten it up, try using light coconut milk, but keep in mind it may not be as rich. You could also use dairy cream if you’re not avoiding dairy.
Curry Powder: This spice blend brings warmth and flavor to the dish. If you don’t have curry powder, a mix of cumin, coriander, and a pinch of cinnamon could work well. Adjust to your taste, as some curry powders can be spicier than others!
Fish Sauce: It adds umami but can be swapped with soy sauce for a similar depth of flavor, making this dish suitable for vegetarians. You could also use tamari if you’re gluten-free.
How Do You Get the Chicken Just Right in This Dish?
Cooking chicken to perfection is key in this creamy dish. Here’s how to ensure it stays juicy and tender:
- Start by cutting the chicken into even bite-sized pieces. This helps it cook evenly.
- Don’t overcrowd the pan when browning. If necessary, cook in batches to ensure that the chicken sears properly.
- Keep an eye on the heat! If it’s too high, the outside might burn before the inside cooks through.
- Let it simmer in the coconut milk sauce to finish cooking—it keeps the chicken moist and infuses it with all those delicious flavors.
With these tips, you’ll have chicken that’s flavorful and perfectly cooked, making for a comforting dinner. Enjoy cooking!
Creamy Coconut Milk Chicken Recipe for Easy Dinners
Ingredients You’ll Need:
- 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1-2 teaspoons curry powder (adjust to taste)
- 1/2 teaspoon turmeric (optional)
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1/2 cup chicken broth or water
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon brown sugar or honey
- Juice of half a lime
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Cooked rice or naan bread, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook. So, in just about 30 minutes, you’ll have a delicious dinner ready to serve. Perfect for those busy weeknights!
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet or pan, heat the olive oil or coconut oil over medium-high heat. This will be the base for your chicken and flavors!
2. Sauté the Onions:
Add the chopped onion to the pan. Sauté for about 3-4 minutes, until the onion is softened and translucent. This step builds a great flavor foundation for your dish.
3. Add Garlic and Ginger:
Stir in the minced garlic and ginger, cooking for another 1-2 minutes. You want to cook them until they’re aromatic, but don’t let them burn!
4. Toast the Spices:
Add the curry powder and turmeric (if using) to the pan. Stir constantly for about 1 minute to toast the spices. This will enhance their flavors!
5. Cook the Chicken:
Add the bite-sized chicken pieces to the pan. Season everything with salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
6. Pour in Coconut Milk:
Next, pour in the coconut milk and chicken broth (or water). Stir everything together until well mixed.
7. Add Flavor Boosters:
Now, add the fish sauce (or soy sauce) and brown sugar (or honey). This balance of flavors is what makes this dish special!
8. Simmer and Cook Through:
Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 10-15 minutes, or until the chicken is cooked through and the sauce thickens slightly. Stir occasionally.
9. Finish with Lime Juice:
Once the chicken is cooked, stir in the lime juice and taste. Adjust the seasoning with more salt or pepper if needed.
10. Garnish and Serve:
Garnish with fresh cilantro or parsley before serving. Serve your creamy coconut milk chicken hot with steamed rice or warm naan bread for dipping!
Enjoy your creamy, comforting Coconut Milk Chicken dinner! It’s a simple dish that delivers big flavors. Happy cooking!
FAQ for Creamy Coconut Milk Chicken Recipe
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts will work well in this recipe. Just be careful not to overcook them, as they can dry out faster than thighs. Cook until they reach an internal temperature of 165°F (75°C) to ensure they’re juicy.
What Can I Substitute for Coconut Milk?
If you’re looking for a substitute, you can use dairy cream for a different flavor profile. For a lighter option, try using almond milk or skim milk mixed with a bit of cornstarch to mimic the thickness. Just note that the taste will slightly differ!
How Can I Make This Dish Spicier?
If you love heat, consider adding diced chili peppers or a teaspoon of red pepper flakes when you sauté the onions. Adjust according to your spice preference during cooking!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up gently on the stove or microwave, stirring occasionally to heat evenly.
Feel free to ask more questions if you need further help with this delicious recipe! Enjoy!
