This creamy coconut milk chicken dish is both rich and flavorful! Juicy chicken simmers in a smooth coconut sauce that’s perfect for spooning over rice or noodles.
It’s like a warm hug from the inside! I love how quick it comes together, making it a great option for busy weeknights. Your kitchen will smell amazing! 🌴🍗
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for their juicy texture, but breasts work too if you prefer leaner meat. You can also substitute with tofu or chickpeas for a vegetarian option.
Coconut Milk: Full-fat coconut milk adds richness to the dish. If you want a lighter version, use light coconut milk, though it may not be as creamy. Coconut cream is another option for even more richness!
Fish Sauce: This adds a nice umami flavor, but if you want a vegetarian option, soy sauce or tamari work great, too. For a gluten-free choice, go with tamari.
Spices: Curry powder and turmeric can be adjusted based on your taste. If you don’t have these spices, a little paprika can add color, though the flavor will change slightly.
How Do I Achieve Perfectly Cooked Chicken in This Recipe?
Cooking chicken perfectly makes all the difference! Here’s how to ensure it’s juicy and tender:
- Start with medium-high heat to sear the chicken nicely. This locks in the juices.
- Don’t overcrowd the pan; give the pieces space to brown evenly. Cook in batches if necessary.
- After browning, letting it simmer in coconut milk keeps it tender and moist.
Following these tips will help you get delicious, flavorful chicken every time!
How to Make Creamy Coconut Milk Chicken
Ingredients You’ll Need:
For the Chicken and Sauce:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 fresh red chilies, sliced (optional, for mild heat)
- 1 can (13.5 oz / 400 ml) coconut milk (full fat for creaminess)
- 1 tbsp fish sauce (or soy sauce for vegetarian/vegan option)
- 1 tbsp brown sugar or palm sugar
- 1 tsp curry powder or turmeric (optional for color and flavor)
- Salt and freshly ground black pepper to taste
For Garnish and Serving:
- Fresh cilantro or Thai basil leaves for garnish
- Juice of half a lime (optional)
- Cooked jasmine rice or noodles, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook. In total, you’re looking at about 30 minutes to have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Cooking the Chicken:
Start by heating the oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned on all sides. Then, remove the chicken from the pan and set it aside on a plate.
2. Sautéing the Vegetables:
In the same pan, add the finely chopped onion. Cook for about 3-4 minutes, stirring often, until the onion is softened and translucent. This will build a nice base of flavor for your sauce.
3. Adding Aromatics:
Next, stir in the minced garlic, grated ginger, and sliced chilies (if using). Cook for another 1-2 minutes until everything smells fragrant. The warmth will bring out all the delicious flavors!
4. Mixing in the Spices:
If you’re adding curry powder or turmeric, sprinkle it over the mixture now and stir well. This will add a lovely color and flavor to your dish.
5. Incorporating Coconut Milk:
Pour in the coconut milk and mix everything together. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
6. Combining Everything:
Return the browned chicken pieces to the pan. Add in the fish sauce and brown sugar, stirring to combine. Let everything simmer gently for about 10-12 minutes, or until the chicken is fully cooked and the sauce is thickened to your liking.
7. Final Seasoning:
Before serving, season the dish with salt and freshly ground black pepper to taste. If you like, squeeze some lime juice over the dish for a nice zesty touch!
8. Garnishing:
Garnish with fresh cilantro or Thai basil leaves. This adds a lovely color and fragrance to your dish.
9. Serving it Up:
Serve your creamy coconut milk chicken hot over a bed of steamed jasmine rice or alongside some noodles. Enjoy every bite!
This easy, flavorful dish is sure to become a family favorite! Enjoy your luscious, creamy coconut milk chicken!
FAQ for Creamy Coconut Milk Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking for even results. You can thaw chicken overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat it dry before adding it to the pan.
How Can I Make This Dish Spicier?
If you want more heat, feel free to add additional sliced red chilies or include a pinch of red pepper flakes when cooking the onions. You can also serve it with a spicy sauce or hot sauce on the side!
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the entire dish in advance and reheat it when you’re ready to eat. Just make sure to allow it to cool before storing it in the fridge.
