Creamy Coconut Milk Chicken
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.
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.