This creamy coconut milk chicken is a simple dish that bursts with flavor! Tender chicken simmered in rich coconut milk makes for a comforting meal everyone will love.
It’s perfect for a cozy night in, and I usually serve it with rice. Trust me, you’ll want to soak up every bit of that creamy goodness! 🍚
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are juicy and flavorful, but breasts work too. For a lighter option, try using turkey. You can also make this vegetarian by substituting chickpeas or tofu.
Coconut Milk: Full-fat coconut milk adds richness. If you’re looking for a lighter version, use light coconut milk or a mix of coconut milk and chicken broth. Just be mindful that this might change the recipe’s creaminess.
Fish Sauce: This ingredient brings depth to the dish. If you want a vegetarian option, soy sauce or tamari is a great substitute. For a gluten-free option, ensure the soy sauce is certified gluten-free.
Chilies: Fresh red chilies add heat but are optional. If you prefer milder flavors, you can skip them, or use a pinch of red pepper flakes instead.
How Do You Get the Chicken Just Right?
Cooking chicken to perfection is key in this recipe. Start by searing it until it’s lightly browned. This locks in flavor and gives a nice texture. Here’s how:
- Ensure the pan is hot before adding chicken for a good sear.
- Don’t overcrowd the pan; this helps achieve that golden brown color.
- Cook just until it’s no longer pink in the center; it will continue cooking in the sauce.
A quick tip: Let the chicken rest a couple of minutes after cooking for juicier pieces!
How Do You Make the Coconut Sauce Rich and Creamy?
The secret to a beautiful coconut sauce lies in the simmering process. Follow these steps:
- Add coconut milk to the pan after browning the chicken. Stir well.
- Let it simmer gently so the flavors meld without boiling it too hard; this keeps it creamy.
- Adding lime juice at the end brightens the flavors; adjust to your taste.
Remember, the longer the sauce simmers, the more flavorful it becomes, but don’t overdo it with the heat!
How to Make Creamy Coconut Milk Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp coconut oil or vegetable oil
Vegetables and Flavorings:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1-2 fresh red chilies, sliced (optional, for heat)
For the Sauce:
- 1 can (14 oz/400 ml) full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tbsp lime juice
- 1 tsp ground turmeric (optional for color and flavor)
- 1 tsp ground coriander
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
For Garnish and Serving:
- Fresh cilantro or Thai basil leaves, chopped for garnish
- Cooked jasmine rice or basmati rice, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 20 minutes for cooking. So you’ll be enjoying a delicious creamy coconut milk chicken in about 30 minutes!
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet or wok, heat the coconut oil over medium-high heat. Make sure it’s hot before you add the next ingredients to get a nice sear on the chicken.
2. Cook the Onions:
Add the chopped onion to the skillet and sauté for about 3-4 minutes, or until it’s soft and translucent. This forms the base of your flavor!
3. Add Garlic and Ginger:
Stir in minced garlic, grated ginger, and red chilies (if you like it spicy). Cook for another 1-2 minutes until they’re all fragrant and combined nicely.
4. Brown the Chicken:
Next, add the bite-sized chicken pieces to the pan. Season with salt, pepper, turmeric, coriander, and paprika. Cook while stirring often for about 5-7 minutes, until the chicken is lightly browned. It doesn’t have to be fully cooked through yet!
5. Pour in the Coconut Milk:
Now it’s time for the coconut milk. Pour it into the skillet and give it a good stir to combine everything. Make sure to scrape up any tasty bits stuck to the bottom of the pan.
6. Add Fish Sauce and Simmer:
Stir in the fish sauce (or soy sauce) and bring the mixture to a gentle simmer. Allow it to bubble softly.
7. Let It Simmer:
Reduce the heat to low and let everything simmer gently for about 10-15 minutes. This will ensure the chicken is fully cooked and the sauce thickens nicely.
8. Add Lime Juice:
Once the chicken is cooked through, stir in the lime juice. Taste the sauce and adjust the seasoning with more salt or pepper if needed!
9. Garnish and Serve:
Remove the pan from heat, then garnish your delicious chicken with fresh cilantro or Thai basil leaves.
10. Enjoy!
Serve your creamy coconut milk chicken hot over a bed of steamed rice. Dig in and enjoy the creamy, fragrant flavors!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Chicken?
Absolutely! While boneless, skinless thighs are great for their flavor and tenderness, you can also use chicken breasts or even bone-in pieces. Just adjust the cooking time accordingly; bone-in chicken will take longer to cook through.
Can I Make This Recipe Dairy-Free?
Yes! This recipe is already dairy-free because it uses coconut milk. Just make sure to choose brands that contain no added ingredients if you need it to be strictly dairy-free.
How Can I Spice It Up More?
If you love heat, try adding more sliced fresh chilies or a dash of chili powder. For a different flavor, you can also add a teaspoon of curry powder for an added kick!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. If the sauce thickens too much, add a splash of coconut milk or water to loosen it up.
