This creamy coconut milk chicken is a warm hug in a bowl! With tender chicken cooked in rich coconut milk, it’s super easy and perfect for any day of the week.
I love to serve it over rice or with crusty bread for dipping. The best part? It’s so straightforward, you only need to stir it occasionally—perfect for busy evenings!
Key Ingredients & Substitutions
Chicken: I like to use chicken thighs because they stay juicy during cooking, but chicken breasts work too! If you’re looking for a lighter option, you might use tofu or chickpeas for a vegetarian version.
Coconut Milk: Full-fat coconut milk adds that creamy texture we love. If you want something lighter, you can go for light coconut milk, but the sauce may not be as rich. Almond milk is another option if you prefer non-coconut flavors.
Onion: A medium onion adds sweetness. If you don’t have onions, shallots can be a good substitute. You may also use green onions for a different taste.
Spices: Curry powder or turmeric gives warmth to the dish. If you don’t have them, try paprika or cumin for a different flavor profile. Experimenting can lead to delicious surprises!
Green Herbs: Fresh cilantro or parsley brightens up the dish. If herbs aren’t on hand, consider a sprinkle of dried parsley or even a squeeze of lemon zest for a hint of freshness.
How Can I Get the Chicken Just Right?
Cooking chicken perfectly is key to this dish! Here’s how to ensure it’s tender and flavorful:
- Start by heating the oil and allowing it to shimmer before adding the onions and chicken. This helps in browning.
- Don’t overcrowd the pan with chicken pieces; it’s better to cook in batches if necessary for even cooking.
- Brown the chicken lightly; it’s okay if it’s not fully cooked yet; it will finish cooking in the sauce.
- Let the chicken simmer in the coconut milk to absorb flavors. This gentle cooking ensures tenderness!
With these tips and adjustments, you’ll have a delightful creamy coconut milk chicken that’s easy and delicious to make!
Easy Creamy Coconut Milk Chicken
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated (optional)
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 tsp curry powder or 1/2 tsp turmeric (optional for flavor)
- Salt and black pepper, to taste
- 1 tbsp soy sauce or fish sauce (optional for umami)
- 1 tsp brown sugar or honey (optional, balances flavor)
- Fresh cilantro or parsley, chopped (for garnish)
- Juice of half a lime (optional, for freshness)
How Much Time Will You Need?
This delightful dish takes about 10 minutes of prep time and around 20 minutes for cooking, making a total of about 30 minutes from start to finish—perfect for a weeknight meal without the fuss!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive or coconut oil in a large skillet over medium heat. Wait until the oil shimmers, which indicates it’s ready for the next step!
2. Sauté the Onions:
Add the chopped onion and cook it until it becomes soft and slightly translucent, taking about 3-4 minutes. This adds a lovely sweetness to the dish.
3. Add Garlic and Ginger:
Stir in the minced garlic and grated ginger (if using). Cook for another minute until it becomes fragrant—your kitchen will smell amazing!
4. Brown the Chicken:
Add the chicken pieces to the skillet. Season with salt and black pepper. Cook them until they’re lightly browned on all sides, which should take about 5-6 minutes. Don’t worry if they’re not fully cooked yet!
5. Spice It Up:
Sprinkle in the curry powder or turmeric, stirring well to coat the chicken evenly. This adds a beautiful color and flavor to the dish!
6. Add Coconut Milk:
Pour in the can of coconut milk and stir everything together. If you like, add soy sauce or fish sauce and brown sugar or honey to enhance the flavors.
7. Simmer:
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally. This allows the chicken to cook through and the sauce to thicken slightly.
8. Taste and Adjust:
After cooking, taste the dish and adjust the seasoning with more salt, pepper, or a splash of lime juice if desired. It should be both savory and slightly sweet!
9. Garnish:
Before serving, sprinkle chopped cilantro or parsley over the top for a fresh touch. This really brightens up the dish!
10. Serve Hot:
Enjoy this creamy coconut milk chicken served hot over steamed rice, noodles, or alongside crusty warm bread. It’s comfort food at its finest!
Enjoy your creamy, comforting coconut milk chicken!
FAQ about Easy Creamy Coconut Milk Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. You can do this by placing it in the fridge overnight or using the quick method of submerging it in cold water in a sealed plastic bag. Pat it dry before adding to the skillet to ensure proper browning.
How Can I Make This Recipe Dairy-Free?
This recipe is naturally dairy-free since it uses coconut milk instead of cream. Just ensure that all other ingredients, like soy sauce or fish sauce, don’t contain any hidden dairy. It’s a great option for those following a dairy-free diet!
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can substitute it with almond milk, oat milk, or any non-dairy milk. However, the creaminess may vary. For a thicker consistency, consider adding a little cornstarch slurry to thicken it up as it simmers.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. If the sauce thickens, you can add a splash of water or coconut milk to loosen it up while reheating.
