This Easy Creamy Coconut Chicken is a tasty dish that warms your heart! Juicy chicken is cooked in a rich coconut sauce with a hint of garlic and ginger, making it super flavorful.
I love serving this over rice so every drop of that creamy sauce is enjoyed. It’s like a tropical vacation on your plate! Who doesn’t want a delicious dish that’s simple to make? 🌴
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skin-on chicken thighs for their tenderness and flavor. If you prefer, you can use chicken breasts or even tofu for a vegetarian option.
Coconut Milk: Full-fat coconut milk gives a rich creaminess to the dish. If you’re looking for a lighter version, you can substitute light coconut milk or unsweetened almond milk, but keep in mind it will be less creamy.
Red Curry Paste: This adds depth of flavor and a hint of spice. If you don’t have it, you can substitute with paprika for a milder taste, or use curry powder for a different flavor profile.
Fresh Herbs: Cilantro and basil brighten up the dish. If you’re not a fan, you can leave them out, or try parsley or mint for different vibes.
What’s the Best Way to Achieve Crispy Chicken Skin?
Getting that golden, crispy skin on chicken thighs is essential for this dish! Here’s how to do it:
- Make sure the chicken is dry before seasoning. Pat it with a paper towel if needed.
- Use medium-high heat for searing. This helps to render the fat from the skin and achieve a crispy texture.
- Don’t overcrowd the pan. If you’re making a large batch, cook in batches to avoid steaming the chicken.
- Let it sear without moving it for the first 5-7 minutes, then flip it to cook the other side.
Following these tips will give you beautifully crispy chicken skin that you’ll love!
Easy Creamy Coconut Chicken
Ingredients You’ll Need:
- 4 boneless, skin-on chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 red chili, thinly sliced (optional, for heat)
- 1 can (13.5 oz) coconut milk (full fat)
- 1 tbsp red curry paste or paprika for mild spice
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Fresh basil or green onions, sliced (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and 25-30 minutes for cooking, totaling around 40 minutes. Perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with a paper towel. Sprinkle salt and pepper on both sides to season them well. This will help enhance the flavor of the chicken as it cooks.
2. Sear the Chicken:
In a large skillet, heat your choice of olive oil or coconut oil over medium-high heat. Once hot, add the chicken thighs skin side down. Let them cook for about 5-7 minutes until they are golden brown and crispy. Flip them over and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Aromatics:
Reduce the heat to medium. In the same skillet, add the chopped onion to the leftover oil. Sauté for about 3 minutes, until the onion is translucent. Then add minced garlic, ginger, and the optional sliced red chili. Cook for another 1-2 minutes until fragrant. This step builds up a lovely flavor base.
4. Create the Coconut Sauce:
Stir in the red curry paste or paprika and cook it for another minute. Next, pour in the can of coconut milk, stirring well. Bring the mixture to a gentle simmer, using a spoon to scrape any flavorful browned bits off the bottom of the pan.
5. Simmer the Chicken:
Return the chicken thighs to the skillet, skin side up. Cover the skillet and simmer for 15-20 minutes, allowing the chicken to cook through and absorb the delicious coconut flavors.
6. Finish the Dish:
Once the chicken is cooked, remove the lid and let it simmer for a few more minutes to thicken the sauce to your liking. Squeeze fresh lime juice over the chicken and add more salt and pepper if needed to taste.
7. Garnish and Serve:
Garnish your delicious creamy coconut chicken with fresh cilantro, basil leaves, or sliced green onions. Serve it hot over steamed jasmine rice or your favorite grain to enjoy every bit of the creamy sauce!
Enjoy your tender, flavorful creamy coconut chicken with a fresh and vibrant finish! It’s sure to be a hit! 🌟
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute boneless, skinless chicken breasts for thighs. Just be aware that chicken breasts may cook faster, so check them for doneness after about 15 minutes of simmering to avoid overcooking.
Can I Make This Recipe Dairy-Free?
Absolutely! This recipe is already dairy-free thanks to the coconut milk. Just ensure all your ingredients, like the red curry paste, are also dairy-free, and you’re good to go.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce or omit the red chili and opt for a milder curry paste or paprika. For more heat, add extra chili slices or a dash of cayenne pepper. Taste as you go to achieve your desired spice level!
What Are Some Good Storage Tips for Leftovers?
Store any leftover creamy coconut chicken in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave, stirring occasionally. Enjoy every bite!
