Craving a rich, flavorful dinner that’s quick and comforting? Creamy Coconut Milk Chicken combines tender chicken with a luscious coconut milk sauce, infused with aromatic spices for a tropical-inspired meal. This creamy tropical chicken is perfect for cozy weeknights or gatherings, ready in just 45 minutes, and sure to delight everyone at the table.
Why You’ll Love Creamy Coconut Milk Chicken
- Rich and Creamy: Coconut milk creates a velvety, satisfying sauce.
- Bold Flavors: Curry and turmeric deliver a warm, inviting taste.
- Quick to Make: Ready in 45 minutes, ideal for busy evenings.
- Customizable: Add veggies or adjust spices to your liking.
- Meal Prep Star: Stores well for easy lunches or dinners.
Ingredients for Creamy Coconut Milk Chicken
Here’s what you need for this creamy tropical chicken (serves 4):
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 1 tbsp (15ml) olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp (6g) grated fresh ginger
- 1 tbsp (8g) curry powder
- 1 tsp (3g) turmeric
- Salt and black pepper, to taste
- 1 tbsp (15ml) fresh lime juice
- Fresh cilantro, chopped (for garnish)
Equipment
- Large nonstick skillet
- Cutting board and knife
- Wooden spoon
- Measuring spoons and cups
Ingredient Tips
- Use full-fat coconut milk for maximum creaminess.
- Fresh ginger adds vibrant flavor.
- Curry powder brings warm depth.
- Lime juice brightens the dish.
- Fresh cilantro enhances presentation.
Directions for Creamy Coconut Milk Chicken
Let’s make this creamy tropical chicken—simple, flavorful, and cozy!
Heat Oil and Sauté
I heat 1 tbsp olive oil in a large skillet over medium heat. I add the chopped onion and sauté until translucent, about 3–4 minutes. Next, I stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
Cook Chicken
I add 1 lb chicken breast pieces, season with salt and pepper, and cook until browned on all sides, about 5–7 minutes.
Add Spices
I sprinkle 1 tbsp curry powder and 1 tsp turmeric over the chicken, stirring to coat evenly for 1 minute to release the spices’ aroma.
Simmer with Coconut Milk
I pour in 1 can of coconut milk, stirring gently to combine. I bring it to a gentle simmer, then reduce the heat to low and cook for 20 minutes, stirring occasionally.
Finish and Serve
I stir in 1 tbsp lime juice, adjust seasoning if needed, and remove from heat. I garnish with fresh cilantro and serve hot.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: ~45 minutes
- Servings: 4
- Calories: ~350 kcal per serving
- Macros per Serving: 10g carbs, 30g protein, 20g fat, 2g fiber
Variations
Try these twists on this recipe:
- Spicy Kick: Add ½ tsp red pepper flakes, inspired by LaylaCooks’ Air Fryer Chili Lime Chicken Fillet.
- Veggie Boost: Mix in bell peppers or spinach during simmering.
- Curry Twist: Add 1 tsp fish sauce for a deeper flavor.
- Protein Swap: Use shrimp or tofu for variety.
- Soup Version: Add 1 cup chicken broth for a creamy soup.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh side.
- Enjoy with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Serve with LaylaCooks’ The Best Peach Sorbet for a light dessert.
Storage
I store cooled chicken in an airtight container in the fridge for up to 4 days. For freezing, I portion it into containers for up to 3 months. To reheat, I thaw overnight in the fridge and warm gently on the stovetop with a splash of water.
Serving Tips
- Presentation: Serve in a shallow bowl with extra cilantro.
- Garnish: Add toasted coconut flakes or lime zest.
- Pairing: Try with LaylaCooks’ Cucumber Mint Agua Fresca or jasmine rice.
- Portion Size: About 1 cup per person.
- Occasions: Perfect for weeknight dinners, meal prep, or special gatherings.
FAQs
Can I use chicken thighs?
Yes, thighs add richer flavor; cook until they reach 165°F (75°C).
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free; check packaged items for certification.
What can I use instead of coconut milk?
Heavy cream or almond milk with a dash of coconut extract works.
How do I make it spicier?
Add diced jalapeños or chili flakes when sautéing onions.
What sides pair well?
Jasmine rice, sautéed greens, or a mango salad complement the flavors.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Creamy Coconut Milk Chicken is a rich, comforting dish that’s quick to make and bursting with tropical-inspired flavors. This creamy tropical chicken brings warmth and joy to any meal with its luscious coconut sauce and tender chicken. Cook this versatile recipe and savor a delightful dinner that’s sure to impress!
Creamy Coconut Milk Chicken
Ingredients
- 1 lb 450g chicken breast, cut into bite-sized pieces
- 1 can 13.5 oz/400ml full-fat coconut milk
- 1 tbsp 15ml olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 tbsp 6g grated fresh ginger
- 1 tbsp 8g curry powder
- 1 tsp 3g turmeric
- Salt and black pepper to taste
- 1 tbsp 15ml fresh lime juice
- Fresh cilantro chopped (for garnish)
Instructions
Heat Oil and Sauté
- I heat 1 tbsp olive oil in a large skillet over medium heat. I add the chopped onion and sauté until translucent, about 3–4 minutes. Next, I stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
Cook Chicken
- I add 1 lb chicken breast pieces, season with salt and pepper, and cook until browned on all sides, about 5–7 minutes.
Add Spices
- I sprinkle 1 tbsp curry powder and 1 tsp turmeric over the chicken, stirring to coat evenly for 1 minute to release the spices’ aroma.
Simmer with Coconut Milk
- I pour in 1 can of coconut milk, stirring gently to combine. I bring it to a gentle simmer, then reduce the heat to low and cook for 20 minutes, stirring occasionally.
Finish and Serve
- I stir in 1 tbsp lime juice, adjust seasoning if needed, and remove from heat. I garnish with fresh cilantro and serve hot.
Notes
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