Description
This creamy coconut chicken is a perfect combination of tender chicken, aromatic spices, and a luscious coconut milk sauce. It’s rich, comforting, and incredibly flavorful, making it a great dish for both weeknight dinners and special occasions. Serve it over steamed rice or with warm naan for a meal that’s guaranteed to impress.
Ingredients
- Boneless, skinless chicken breasts
- Coconut milk
- Olive oil
- Onion
- Garlic cloves
- Fresh ginger
- Curry powder
- Ground cumin
- Ground coriander
- Turmeric
- Red bell pepper
- Green bell pepper
- Salt
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Chicken:
- Cut the boneless, skinless chicken breasts into bite-sized pieces. Season lightly with salt and set aside.
- Sauté Aromatics:
- In a large skillet, heat olive oil over medium heat. Add finely chopped onion, minced garlic cloves, and freshly grated ginger. Sauté until the onion becomes translucent and the mixture is fragrant.
- Add Spices:
- Stir in curry powder, ground cumin, ground coriander, and turmeric. Cook the spices with the aromatics for a minute to release their flavors.
- Cook the Chicken:
- Add the seasoned chicken pieces to the skillet. Cook until they are browned on all sides but not necessarily cooked through.
- Incorporate Bell Peppers:
- Add diced red and green bell peppers to the skillet. Sauté for a few minutes until they begin to soften.
- Pour in Coconut Milk:
- Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Simmer:
- Reduce the heat to low and let the dish simmer until the chicken is cooked through and the sauce has thickened slightly.
- Season and Garnish:
- Taste and adjust the seasoning with additional salt if needed. Garnish with chopped fresh cilantro.
- Serve:
- Serve the creamy coconut chicken over steamed rice or with warm naan bread. Offer lime wedges on the side for a burst of citrus flavor.
Notes
- For extra richness, use full-fat coconut milk instead of light coconut milk.
- If you prefer a spicier dish, add a pinch of red chili flakes or a chopped fresh chili.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This dish can be frozen for up to 3 months; just reheat gently on the stove with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Asian-Inspired