This creamy coconut milk chicken is a cozy dish that will warm your heart. Juicy chicken simmered in rich coconut milk makes for a deliciously smooth and tasty meal!
I love serving this dish with rice to soak up every last drop of that creamy sauce. It’s a hit with the family, and who doesn’t love a bit of tropical flavor? 🌴🍚
Key Ingredients & Substitutions
Chicken: I recommend using chicken thighs for a juicier texture, but boneless breasts work too. If you’re looking for a vegetarian option, try using tofu or chickpeas as a substitute.
Coconut Milk: Full-fat coconut milk adds a rich creaminess. If you’re watching calories, light coconut milk is a good alternative, though it won’t be as creamy. Almond milk or cashew cream can be used, but the flavor will change.
Curry Powder: This spice blend gives the dish its character. If you’re out of curry powder, you can experiment with turmeric or garam masala for a different taste.
Fish Sauce: While it adds depth, it’s not necessary. You can replace it with soy sauce for a different savory note, or skip it entirely for a vegetarian option.
How Do You Get the Chicken Tender and Flavorful?
The secret to tender chicken lies in how you cook it. Start by searing the chicken to seal in juices, then let it simmer in the coconut milk sauce. This slow cooking allows the flavors to marry, making the chicken succulent.
- Heat your pan nicely before adding chicken to get a good sear.
- Keep the heat at a simmer; too high can dry out the meat.
- Adjust cooking time based on the size of your chicken pieces—smaller bites need less time to cook through.
By following these tips and using fresh ingredients, you’ll achieve a delicious and comforting coconut milk chicken every time!
How to Make Creamy Coconut Milk Chicken
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-2 teaspoons curry powder (adjust to taste)
- 1 can (14 oz / 400 ml) coconut milk (full fat for creaminess)
- 1/2 cup chicken broth or water
- 1 teaspoon fish sauce (optional, for umami)
- 1 teaspoon brown sugar (optional, to balance flavors)
- Salt and black pepper to taste
- Fresh cilantro or parsley leaves for garnish
- Lime wedges for serving (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 25-30 minutes to cook. In total, you’ll have a hearty meal ready in about 40 minutes. Perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare The Pan:
Start by heating the oil in a large skillet or pan over medium-high heat. It should be hot enough that a sprinkle of water sizzles when added, but not smoking.
2. Sauté The Aromatics:
Add the finely chopped onion and cook until it’s soft and translucent, about 3-4 minutes. Then, toss in the minced garlic and grated ginger, cooking for another 1-2 minutes until everything smells beautifully fragrant.
3. Toast The Spices:
Sprinkle the curry powder over the onion mixture and stir well, cooking for about 1 minute to toast the spices. This enhances their flavor and makes the dish extra tasty!
4. Cook The Chicken:
Now, add the chicken pieces to the pan. Stir them around to coat with the aromatic mixture. Cook until they are lightly browned on all sides but not completely cooked through, about 4-5 minutes.
5. Add Coconut Milk:
Pour in the coconut milk and chicken broth. Give it a good stir to combine everything well. Then, add in the fish sauce and brown sugar if you’re using them. Season with salt and pepper to taste.
6. Simmer And Thicken:
Reduce the heat to a simmer, cover the pan, and let everything cook for about 15-20 minutes. This will cook the chicken through and allow the sauce to thicken slightly.
7. Taste And Adjust:
After simmering, taste the sauce. If needed, adjust the seasoning with more salt or pepper to make it just right!
8. Serve Hot:
Serve your creamy coconut milk chicken hot, garnished with fresh cilantro or parsley. Add a few lime wedges on the side for a zesty kick. It pairs beautifully with steamed jasmine rice or your favorite side dish.
Enjoy your creamy, comforting coconut milk chicken! It’s sure to get rave reviews from everyone at the table!
Frequently Asked Questions (FAQ)
Can I Use Coconut Cream Instead of Coconut Milk?
Yes, you can! Coconut cream will make your dish even richer and creamier, but you may want to add a bit more chicken broth or water to keep the sauce from being too thick. Just adjust to your desired consistency!
What Can I Substitute for Chicken in This Recipe?
If you prefer a vegetarian option, tofu or chickpeas are excellent substitutes. For tofu, use firm or extra firm and cube it before cooking. Cook it until crispy for better texture, then follow the same steps!
How Long Will Leftovers Last?
Leftover creamy coconut milk chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water if it thickens too much.
Can I Freeze This Dish?
Absolutely! You can freeze the cooked chicken in coconut milk for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge and reheat gently when ready to serve.
