Description
This Coconut Milk Chicken recipe features tender boneless, skinless chicken breasts simmered in a rich and creamy sauce made with coconut milk, tomatoes, and aromatic spices. Perfectly seasoned with cumin, paprika, and oregano, this dish offers a delightful balance of smoky, spicy, and savory flavors. Garnished with fresh cilantro and served with lime wedges, it’s a comforting yet exotic option ideal for a weeknight dinner or special occasion.
Ingredients
Scale
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 if not)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
Cooking 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 1 can (14 ounces) diced tomatoes, well drained
- 14 ounces can unsweetened coconut milk, shaken and stirred
To Garnish and Serve
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep: Shake the can of coconut milk well to combine. Open and stir quickly. Pat the chicken breasts dry with paper towels and set aside.
- Make the seasoning: In a small bowl, combine cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper; mix thoroughly to create the spice rub.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mix evenly over the chicken breasts. Add them to the heated skillet and cook for 6 to 7 minutes on each side until browned and nearly cooked through. Cooking time may vary based on breast thickness. Remove chicken and keep warm covered on a plate.
- Sauté aromatics: Add remaining 1 tablespoon olive oil to the skillet. Add the diced onions and cook for 2 to 3 minutes until translucent and tender. Stir in minced garlic, cooking for about 20 seconds until fragrant. Add tomato paste and stir to combine well.
- Add tomatoes: Stir in the diced tomatoes and cook for about 5 minutes until they soften and meld with the aromatics.
- Simmer with coconut milk: Pour in the coconut milk and bring the mixture to a simmer. Allow the sauce to simmer gently for 5 minutes to thicken and combine flavors.
- Finish cooking the chicken: Return the chicken breasts to the skillet. Reduce heat to medium-low and cook for another 4 to 5 minutes, or until the chicken reaches an internal temperature of 165˚F and is fully cooked through.
- Season and serve: Taste the sauce and adjust salt and pepper if necessary. Garnish with chopped fresh cilantro or parsley. Serve hot with lime wedges on the side for squeezing over the dish.
Notes
- The cayenne pepper can be adjusted according to heat preference or omitted for a milder dish.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Draining canned tomatoes well prevents the sauce from becoming too watery.
- This dish pairs well with steamed rice or crusty bread to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with sauce)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
