Coconut Milk Chicken Recipe
Enjoy tender chicken breasts simmered in a creamy coconut sauce with this easy, one-pan Coconut Milk Chicken recipe.
Equipment
- large skillet
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breasts 1 to 1½ inch thick
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper If you like spicy food, use 1 teaspoon; if not, omit.
- 1 to 1.5 teaspoons salt or to taste
- 0.25 to 0.5 teaspoon freshly ground black pepper or to taste
Other 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 use 1 can (14 ounces) diced tomatoes, well drained
- 14 ounces unsweetened coconut milk shaken and stirred
- chopped fresh cilantro for garnish
- lime wedges for serving
Instructions
Preparation
- 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.
Seasoning
- In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
Cooking 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 and cook for 6 to 7 minutes on each side or until browned and almost cooked through. Remove chicken from the skillet and set aside on a plate; keep covered.
Sautéing
- Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent. Stir in garlic and cook for 20 seconds. Add a tablespoon of tomato paste and stir until well combined. Then stir in the tomatoes and continue to cook for 5 minutes, or until the tomatoes are soft.
Creating Sauce
- Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until the sauce thickens. Return the chicken breasts to the skillet, reduce heat to medium-low, and cook for 4 to 5 more minutes, or until the chicken is cooked through. The chicken is done when its internal temperature registers at 165˚F.
Serving
- Taste the sauce for salt and pepper; adjust accordingly. Garnish your coconut milk chicken with cilantro or parsley, and serve with lime wedges.
Nutrition
Serving: 1plateCalories: 341kcalCarbohydrates: 12gProtein: 26gFat: 20gSaturated Fat: 9gCholesterol: 73mgSodium: 941mgPotassium: 676mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 13mgCalcium: 59mgIron: 2mg
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