Description
This Coconut Milk Chicken recipe features tender, seasoned chicken breasts cooked in a rich and creamy coconut milk sauce with tomatoes, garlic, and spices. The dish is infused with flavors of cumin, smoked paprika, oregano, and a hint of cayenne for mild heat. Perfectly sautéed onions and a thick, aromatic sauce make this a comforting and delicious meal ideal for weeknight dinners.
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 (or 1 teaspoon for spicy, omit if not desired)
- 1 to 1½ teaspoons salt or to taste
- ¼ to ½ teaspoon freshly ground black pepper or to taste
Coconut Milk Sauce
- 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
- 1 can (14 ounces) unsweetened coconut milk, shaken and stirred
Garnish
- Chopped fresh cilantro
- Lime wedges for serving
Instructions
- Prep the Ingredients: Shake the can of coconut milk well before opening and stir it to combine. Pat the chicken breasts dry with paper towels and set aside.
- Make the Seasoning: In a small bowl, mix together ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper until well combined.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture evenly all over the chicken breasts. Add the chicken to the skillet and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time may vary depending on thickness. Remove the chicken and keep covered on a plate.
- Sauté Onions and Garlic: Add the remaining 1 tablespoon olive oil to the skillet. Add the diced onions and cook for 2 to 3 minutes until they become tender and translucent. Stir in the minced garlic and cook for an additional 20 seconds until fragrant.
- Add Tomato Components: Stir in the tomato paste and mix thoroughly. Add the diced tomatoes and continue cooking for about 5 minutes until the tomatoes soften and integrate into the mixture.
- Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes or until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the chicken breasts to the skillet, reduce heat to medium-low, and cook for another 4 to 5 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Adjust Seasoning and Serve: Taste the sauce and add additional salt or pepper if needed. Garnish the dish with chopped fresh cilantro and serve with lime wedges on the side for added brightness.
Notes
- For a spicier version, use 1 teaspoon cayenne pepper; omit for mild flavor.
- Chicken breasts should be about 1 to 1½ inches thick to ensure even cooking.
- Serve over rice or with crusty bread to soak up the flavorful sauce.
- Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently on stovetop.
- Can substitute chicken thighs if preferred, adjusting cooking time accordingly.
Nutrition
- Serving Size: 1 chicken breast with sauce (about 6 oz)
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
