Description

This Coconut Milk Chicken recipe features tender boneless, skinless chicken breasts simmered in a rich and creamy coconut milk sauce infused with flavorful spices, tomatoes, and garlic. Perfectly balanced with a hint of spice and garnished with fresh cilantro and lime wedges, it offers a comforting and aromatic meal ideal for any occasion.

Ingredients

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Chicken and Seasoning

1.5 pounds boneless, skinless chicken breasts, 1 to 1½ inch thick
1 teaspoon ground cumin
1 teaspoon smoked or sweet paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper (use 1 teaspoon if you prefer spicy; omit for no spice)
1 to 1½ teaspoons salt or to taste
¼ to ½ teaspoon freshly ground black pepper or to taste
3 tablespoons olive oil, divided

Sauce

1 small yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon tomato paste
2 cups seeded and diced tomatoes or 1 can (14 ounces) diced tomatoes, well drained
14 ounces can unsweetened coconut milk, shaken and stirred

Garnish and Serving

Chopped fresh cilantro for garnish
Lime wedges for serving

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Instructions

Prep the Ingredients: Shake the can of coconut milk well, then open and stir to combine. Pat the chicken breasts dry thoroughly with paper towels and set aside to prepare for seasoning.
Make the Seasoning Blend: In a small bowl, mix together ground cumin, smoked or sweet paprika, dried oregano, cayenne pepper (optional), salt, and freshly ground black pepper until evenly combined for a flavorful spice rub.
Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the spice mixture evenly over the chicken breasts, then place them in the hot oil. Cook for 6 to 7 minutes on each side until the chicken is browned and nearly cooked through. Remove from skillet and keep covered on a plate to retain warmth.
Sauté the Aromatics: Add the remaining 1 tablespoon olive oil to the skillet. Add the finely diced onion and cook for 2 to 3 minutes until tender and translucent. Stir in the minced garlic and cook for 20 seconds until fragrant.
Build the Sauce: Mix in the tomato paste and stir until well combined with the onion and garlic. Then add the diced tomatoes and cook the mixture for about 5 minutes, until the tomatoes soften and meld with the flavors.
Simmer with Coconut Milk: Pour in the stirred coconut milk and bring the sauce to a gentle simmer. Let it cook for 5 minutes until it thickens to a creamy consistency.
Finish Cooking the Chicken: Return the browned chicken breasts to the skillet, reduce heat to medium-low, and cook for an additional 4 to 5 minutes until the chicken is fully cooked through, reaching an internal temperature of 165˚F.
Adjust Seasoning and Serve: Taste the sauce and adjust salt and pepper as needed. Garnish the dish with chopped fresh cilantro and serve with lime wedges for a bright finishing touch.

Notes

For milder flavor, omit cayenne pepper or reduce the amount.
Chicken thickness affects cooking time; ensure it reaches an internal temperature of 165˚F for safety.
Use fresh lime wedges to add a burst of acidity that complements the creamy sauce.
This dish pairs well with steamed rice or warm flatbreads to soak up the sauce.
Can substitute chicken thighs for a juicier option, adjusting cooking times accordingly.

Nutrition

Serving Size: 1 chicken breast with sauce (approx. 6 ounces)
Calories: 380 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 85 mg