This creamy coconut chicken recipe is so delightful and easy to make! With a rich coconut milk sauce and tender chicken, it’s a dish everyone will enjoy.
I love serving this with rice to soak up all that delicious sauce. Plus, it’s perfect for cozy family dinners or impressing guests without stress!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skin-on chicken thighs keep the dish juicy and flavorful. If you prefer a healthier option, use chicken breasts, but they may require less cooking time to avoid drying out.
Coconut Milk: Full-fat coconut milk adds richness to the sauce. If you’re looking for a lighter option, use light coconut milk or even unsweetened almond milk. However, the creaminess might not be the same.
Red Curry Paste: This gives the dish a spicy kick. If you want milder flavor, smoked paprika is a great alternative. You can also use a mix of turmeric and cumin for a different taste profile.
Fresh Herbs: Cilantro adds a fresh touch, but if you’re not a fan, try swapping it with parsley or basil for a different flavor. Fresh herbs are best for this recipe, but dried versions can also work in a pinch.
How Do You Get the Chicken Crispy and Flavorful?
Getting a crispy skin on chicken is all about the right heat and timing. Here’s how to do it:
- Start with a hot pan and enough oil to coat the bottom. This prevents sticking.
- Cook skin-side down first until golden brown; this usually takes around 5-7 minutes. Don’t rush it! Let it sear.
- Flip the chicken and allow it to cook through without crowding the pan. If the pan is too full, that can steam the chicken instead of crisping it.
Remember, low and slow works well after you achieve that sear, ensuring juicy and flavorful chicken!
Easy Creamy Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skin-on chicken thighs
- 1 tablespoon olive oil or coconut oil
- Salt and black pepper, to taste
For the Sauce:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, sliced (optional for heat)
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1 tablespoon red curry paste or 1 teaspoon smoked paprika (optional for mild warmth and flavor)
- Juice of 1 lime
For the Garnish:
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- Fresh basil or parsley leaves, for garnish
How Much Time Will You Need?
This creamy coconut chicken recipe takes about 30 minutes from start to finish. It’s quick enough for a weeknight dinner but feels special enough for any occasion!
Step-by-Step Instructions:
1. Season the Chicken:
Generously sprinkle salt and black pepper on both sides of the chicken thighs. This adds flavor throughout the meat.
2. Sear the Chicken:
In a large skillet, heat the olive or coconut oil over medium-high heat. When the oil is hot, add the chicken thighs skin-side down. Cook them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook the other side for another 5 minutes. Once done, remove the chicken from the skillet and set aside.
3. Prepare the Sauce:
In the same skillet, lower the heat to medium. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is fragrant and translucent. If you want a bit of spice, add the sliced red chili and cook for 1 more minute.
4. Create the Creamy Base:
Stir in the red curry paste (or smoked paprika) to bring in some warmth. Then pour in the coconut milk and lime juice, and mix everything well. Don’t forget to scrape any browned bits from the bottom of the skillet—those add great flavor!
5. Simmer the Chicken:
Return the chicken thighs to the skillet, making sure to spoon some sauce over the top. Let everything simmer gently for about 10-12 minutes until the chicken is cooked through and the sauce is slightly thickened. A good rule of thumb is that the internal temperature of the chicken should reach 165°F (74°C).
6. Final Touches:
Give the sauce a taste and adjust seasoning with salt if necessary. For the finishing touch, sprinkle chopped cilantro, sliced green onions, and fresh basil or parsley over the dish.
7. Serve and Enjoy:
Serve the creamy coconut chicken hot, ideally over a bed of steamed jasmine rice or your favorite side. Enjoy the delightful flavors and creamy texture!
With its rich flavor and creamy sauce, this dish is bound to become a favorite in your household. Happy cooking!
FAQ for Easy Creamy Coconut Chicken
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer! Just keep in mind that they will cook faster, so check for doneness after about 6-8 minutes total cooking time to avoid drying them out.
How Can I Make This Recipe Spicier?
If you’d like more heat, try adding extra sliced chilies or a pinch of cayenne pepper along with the red curry paste. Adjust to taste as you go along for a heat level that suits you!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish a day in advance. Store it in the refrigerator in an airtight container for up to 2 days. Reheat gently on the stove over low heat, adding a splash of coconut milk to revive the sauce if it thickens.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or in the microwave, stirring occasionally for even heating. Enjoy it over fresh rice for another meal!
