Spice up your dinner routine with this Creamy Coconut Chicken recipe! This dish features tender chicken breasts seasoned with a blend of cumin, paprika, oregano, and a hint of cayenne for a touch of heat. Simmered in a rich, creamy coconut milk sauce with tomatoes, onions, and garlic, this meal is bursting with flavor and perfect for any night of the week. Whether you’re a fan of spicy food or prefer milder flavors, this recipe is easily customizable to suit your taste. Serve it over rice, quinoa, or with warm naan bread for a complete, satisfying meal. Let’s dive in!
Ingredients
1 pound boneless, skinless chicken breasts (1-inch to 1½-inch thick)
1 teaspoon ground cumin
1 teaspoon smoked or sweet paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper (use 1 teaspoon for extra spice or omit for mild)
1 teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)
3 tablespoons olive oil, divided
1 small yellow onion, finely diced
3 cloves garlic, minced
2 cups seeded and diced tomatoes (or 1 can (14 ounces) diced tomatoes, well drained)
14 ounces canned unsweetened, lite coconut milk
Chopped fresh cilantro or parsley, for garnish
Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels and set aside.
In a small bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Mix well.
Rub the seasoning mixture evenly over the chicken breasts.
2. Cook the Chicken
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for 6–7 minutes per side, or until browned and almost cooked through. Cooking time will vary depending on the thickness of the chicken.
Remove the chicken from the skillet and set aside on a plate; keep covered.
3. Prepare the Sauce
Add the remaining 1 tablespoon olive oil to the skillet.
Add the diced onions and cook for 2–3 minutes, or until tender and translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the diced tomatoes and cook for 5 minutes, or until softened.
4. Simmer the Sauce
Stir in the coconut milk and bring the mixture to a simmer. Let it simmer for 5 minutes, or until the sauce thickens slightly.
5. Finish Cooking the Chicken
Return the chicken breasts to the skillet. Reduce the heat to medium-low and cook for 4–5 more minutes, or until the chicken is fully cooked (internal temperature of 165°F).
6. Adjust Seasoning and Serve
Taste the sauce and adjust salt and pepper as needed.
Garnish with chopped cilantro or parsley and serve hot.
Tips for Success
Customize the Heat: Adjust the amount of cayenne pepper to suit your spice preference.
Use Fresh Ingredients: Fresh garlic and herbs enhance the flavor of the dish.
Don’t Overcook the Chicken: Remove the chicken from the skillet once it reaches an internal temperature of 165°F to keep it tender and juicy.
Make It Ahead: The sauce can be prepared in advance and reheated with the chicken before serving.
Serve with Sides: Pair with rice, quinoa, or crusty bread to soak up the delicious sauce.
Nutrition Information
(Per serving, based on 4 servings)
Calories: 320 kcal
Protein: 28g
Carbohydrates: 8g
Fat: 20g
Saturated Fat: 10g
Fiber: 2g
Sugar: 4g
This Creamy Coconut Chicken is a flavorful, easy-to-make dish that’s perfect for busy weeknights or special occasions. The combination of aromatic spices, creamy coconut milk, and tender chicken creates a meal that’s both comforting and exotic. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress. Give it a try and enjoy the rich, satisfying flavors of this delicious dish! 🥥🍗
Have you made this recipe? Share your thoughts, tips, and variations in the comments below. Happy cooking! 🌶️✨
