This creamy coconut milk chicken is a warm and comforting dish that’s packed with flavor. The chicken cooks in rich coconut milk, making it super tender and delicious!
Honestly, what could be better than a creamy sauce that you can mop up with rice? I love how simple it is to make, and it’s always a hit at my dinner table!
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs give juicy flavor, but chicken breasts are a leaner option. You can also use tofu or chickpeas for a tasty vegetarian twist!
Coconut Milk: Using full-fat coconut milk makes this dish creamy and rich. If you’re looking for a lighter option, light coconut milk works too, but it won’t be as creamy.
Onions: A medium onion is perfect for flavor. If you’re out, shallots or even green onions can work in a pinch. They’ll still add a nice sweetness.
Fish Sauce: This adds umami depth, but soy sauce is a great substitute for vegetarians. For a gluten-free option, use tamari or coconut aminos.
Fresh Herbs: Cilantro or Thai basil are the best garnishes. If you’re not a fan of cilantro, parsley or mint can brighten the dish too!
How Do You Get the Chicken Perfectly Tender?
Getting tender chicken is all about the cooking time and method. Here’s how to nail it:
- Start with medium heat to brown the chicken lightly. This adds flavor without cooking it too long at first.
- Simmer in the coconut milk gently—don’t rush this part! Slow cooking helps the chicken become juicy and tender.
- Always check for doneness! The chicken should reach an internal temperature of 165°F (75°C) and not be overcooked, which can make it dry.
These techniques will ensure your chicken is succulent and packed with flavor in this creamy dish. Enjoy your cooking!
How to Make Creamy Coconut Milk Chicken
Ingredients You’ll Need:
For the Chicken:
- 1½ pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
For the Sauce:
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 fresh red chilies, sliced (optional, for heat)
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian/vegan option)
- 1 tbsp lime juice or lemon juice
- 1 tsp ground turmeric (optional, for color)
- 1 tsp ground coriander or curry powder (optional)
- Salt and pepper, to taste
For Serving:
- Fresh cilantro or Thai basil leaves, chopped for garnish
- Cooked jasmine rice or basmati rice, for serving
How Much Time Will You Need?
This delicious dish requires about 10 minutes of prep time and approximately 30 minutes of cooking time, bringing your total to around 40 minutes. It’s quick, easy, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil or coconut oil in a large skillet or pan over medium heat. This will help you achieve that golden, crispy chicken.
2. Sauté the Aromatics:
Add the finely chopped onion to the pan and sauté for about 3-4 minutes, or until it’s soft and translucent. Then, stir in the minced garlic, grated ginger, and sliced chilies (if you want that extra kick!). Cook for another 1-2 minutes until everything is fragrant.
3. Cook the Chicken:
Next, add the bite-sized chicken pieces to the skillet. Cook them for about 5-7 minutes, stirring occasionally until they are lightly browned but not fully cooked through. This will lock in the juices and flavor!
4. Add Spices:
If you’re using turmeric and coriander or curry powder, sprinkle them over the chicken now. Stir well to ensure the chicken is nicely coated with these wonderful spices.
5. Pour in the Coconut Milk:
Now it’s time to pour in that rich coconut milk. Mix everything together, making sure the chicken and spices blend beautifully into the creamy sauce.
6. Simmer:
Bring the mixture to a gentle simmer. Once it starts simmering, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes. Your kitchen will smell amazing, and the chicken will become tender!
7. Final Touches:
After simmering, stir in the fish sauce (or soy sauce), lime juice, and season with salt and pepper to taste. Adjust the seasoning according to your preference. Give it a taste and kick it up a notch if you like!
8. Serve:
Once you’re satisfied with the flavor, it’s time to serve! Spoon the creamy coconut milk chicken over bowls of steaming jasmine or basmati rice. Garnish with fresh cilantro or Thai basil leaves for that extra flavor.
Enjoy your delightful and creamy coconut milk chicken! It’s a tropical escape on your plate. You can also add in some bell peppers or spinach for an extra veggie boost!
FAQ for Creamy Coconut Milk Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. The best way is to transfer it to the fridge overnight or use a sealed plastic bag submerged in cold water for a quicker thaw. Pat the chicken dry before cutting and adding it to the skillet to avoid excess moisture.
How Can I Make This Dish Spicier?
If you love heat, you can add more fresh chilies or even a pinch of red pepper flakes to the dish. Alternatively, serving it with a side of hot sauce or adding a splash of chili oil before serving will give it an extra kick!
What Vegetables Can I Add?
This dish is very versatile! You can add vegetables like bell peppers, spinach, or snap peas. Just stir them in during the simmering step so they cook until tender but remain vibrant and fresh.
How Should I Store Leftovers?
Store leftover creamy coconut milk chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a pan over low heat, adding a splash of coconut milk or water to loosen the sauce if needed. Avoid microwaving for too long to prevent the chicken from becoming tough.
