Name: Coconut Milk Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion (influences from Southeast Asian and Latin flavors)
Ingredients: 1.5 pounds boneless, skinless chicken breasts (1 to 1½ inch thick); 1 teaspoon ground cumin; 1 teaspoon smoked or sweet paprika; 1 teaspoon dried oregano; ½ teaspoon cayenne pepper; 1 to 1½ teaspoons salt (or to taste); ¼ to ½ teaspoon freshly ground black pepper (or to taste); 3 tablespoons olive oil (divided); 1 small yellow onion (finely diced); 3 cloves garlic (minced); 1 tablespoon tomato paste; 2 cups seeded and diced tomatoes (or 1 can (14 ounces) diced tomatoes, well drained); 14 ounces can of unsweetened coconut milk (shaken and stirred); Chopped fresh cilantro (for garnish); Lime wedges (for serving)

I absolutely love sharing this Coconut Milk Chicken Recipe with friends because it’s one of those dishes that feels both comforting and a little bit special at the same time. The creamy coconut milk creates this rich, velvety sauce that perfectly wraps around tender, seasoned chicken breasts. Every bite bursts with a lovely balance of warm spices, subtle heat from the cayenne, and a bright finish thanks to fresh lime and cilantro. It’s a recipe that’s easy enough for weeknights but impressive enough for guests, and once you try it, I bet it’ll become a staple in your kitchen too.

Why You'll Love This Coconut Milk Chicken Recipe

For me, the reason this Coconut Milk Chicken Recipe stands out is in its cozy, layered flavors. I adore how the cumin, smoked paprika, and oregano come together to create a warm, inviting base, while the cayenne pepper adds just the right touch of heat to keep things exciting. The tomatoes bring a subtly sweet acidity that balances the creaminess of the coconut milk, making each bite rich but never heavy or overwhelming.

Another thing I appreciate about this recipe is how straightforward it is to prepare. From start to finish, it takes just around 40 minutes, so it’s perfect for busy evenings or last-minute dinners. I love the method of browning the chicken first and then simmering it gently in the coconut milk sauce—that way, the chicken stays juicy and soaks up all those fragrant spices. It’s a technique that always guarantees delicious results without any fuss.

This dish is incredibly versatile, so I like to make it for a casual family meal or whenever I want to impress friends without spending hours in the kitchen. It’s one of those recipes that feels cozy enough for a weeknight, but special enough to brighten up your weekend dinners or a small gathering. The vibrant yellow-orange color of the sauce makes the plate look beautiful, and the fresh cilantro and lime wedges at the end give it a lively, fresh touch that always gets compliments.

Ingredients You'll Need

This image shows a close-up of a frying pan with a mix of chopped onions and bright red tomatoes being cooked together. The onions are small, translucent with a soft golden hue, spread mostly around the edges of the pan, while chunks of tomatoes are more central and vibrant with a slightly soft texture. A wooden spoon with a dark, worn surface rests in the upper right part of the pan, partly covered by the ingredients. The pan's surface is black with slight cooking marks visible. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The ingredients here are delightfully simple, yet each one plays such a crucial role in crafting the bold flavors and creamy texture of the dish. From the fragrant spices to the fresh aromatics, every item adds a layer of flavor or brightens the colors to make this recipe truly mouthwatering.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Boneless, skinless chicken breasts: Choose chicken breasts about 1 to 1½ inches thick for juicy, even cooking.
Ground cumin: Adds a warm, earthy note that’s essential for authentic flavor.
Smoked or sweet paprika: Brings a smoky, slightly sweet depth to the seasoning blend.
Dried oregano: Provides aromatic herbal undertones that complement the spices.
Cayenne pepper: Adds just a touch of heat without overpowering the dish.
Salt and freshly ground black pepper: Season perfectly to taste for balance and flavor enhancement.
Olive oil: For browning chicken and sautéing aromatics, lending richness without heaviness.
Yellow onion: Finely diced, offering sweetness and a tender texture when cooked.
Garlic: Minced for a punch of savory warmth that elevates the sauce.
Tomato paste: Helps deepen the sauce’s flavor and gives it a beautiful color.
Seeded and diced tomatoes (or canned): Brings fresh, vibrant acidity and body.
Unsweetened coconut milk: The star of the sauce, creating creamy, luscious richness with subtle tropical notes.
Chopped fresh cilantro: Adds a fresh, herbal brightness as a garnish.
Lime wedges: For a zesty squeeze that brightens every bite at the table.

Directions

Step 1: Start by shaking the can of coconut milk really well to ensure the cream and liquid are well mixed, then open and give it a quick stir. Meanwhile, pat the chicken breasts dry with paper towels and set them aside. This helps get a nice sear on the chicken later.

Step 2: In a small bowl, combine the cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well until all the spices are fully blended—this spice mix will coat the chicken and create the main flavor base.

Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the spice mixture all over your chicken breasts thoroughly, then add them to the hot oil. Cook for 6 to 7 minutes on each side, or until the chicken is nicely browned and nearly cooked through. Cooking times will vary depending on the thickness of your chicken. Once done, remove the chicken to a plate and cover it to keep warm.

Step 4: Add the remaining tablespoon of olive oil to the skillet and toss in the diced onions. Sauté for 2 to 3 minutes until the onions turn translucent and soft. Then add the minced garlic and cook for about 20 seconds until fragrant. Stir in the tomato paste, combining it thoroughly with the onions and garlic. Finally, add the diced tomatoes and cook everything together for 5 minutes until the tomatoes soften and meld into the mixture.

Step 5: Pour in the shaken coconut milk and bring the sauce to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, so it thickens a little and the flavors develop. Return the chicken breasts to the skillet, lower the heat to medium-low, and cook for another 4 to 5 minutes. Make sure the chicken reaches an internal temperature of 165°F to be fully cooked.

Step 6: Give the sauce a final taste and adjust salt and pepper as needed. For the finishing touches, sprinkle fresh cilantro over the chicken and serve with lime wedges on the side. The lime adds a zesty brightness that really lifts the dish.

Servings and Timing

This Coconut Milk Chicken Recipe makes about 4 hearty servings, which is perfect for a family dinner or sharing with friends. The prep time is quick—about 10 minutes for seasoning and chopping ingredients—and the actual cooking time takes roughly 30 minutes, bringing the total to around 40 minutes. There’s no extra resting time needed beyond covering the chicken briefly after searing, so it’s a speedy but satisfying meal to have on the table.

How to Serve This Coconut Milk Chicken Recipe

The image shows a close-up of a cooked dish in a black pan, with four well-cooked pieces of chicken covered in a creamy orange sauce. The sauce is rich with small chopped red tomatoes, white onion pieces, and green herbs sprinkled on top. Some chicken pieces have a slightly charred, dark brown crust, adding texture contrast. Fresh green coriander leaves are placed randomly on top and around the chicken for color and freshness, all sitting in a thick, creamy sauce with visible chunks of vegetables. The pan is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Coconut Milk Chicken Recipe, I love pairing it with fluffy basmati or jasmine rice to soak up all that luscious coconut sauce. The rice acts like a sponge, making every bite indulgent and satisfying. Another favorite is serving it alongside lightly steamed or roasted green vegetables, like broccoli or green beans, to add a crisp, fresh contrast to the creamy chicken.

For presentation, I always garnish the dish generously with chopped cilantro and add lime wedges on the plate. Serving it warm straight from the skillet makes it extra inviting. If I want to elevate the plating, I arrange sliced chicken breasts over a bed of rice with the sauce spooned over gently, then sprinkle on fresh herbs for a pop of color.

Beverage-wise, I find this dish pairs nicely with bright white wines like Sauvignon Blanc or a lightly chilled Riesling. If you prefer cocktails, a gin and tonic with fresh cucumber works beautifully to complement the citrus and spice notes. For a non-alcoholic option, sparkling water with a squeeze of lime is refreshingly perfect. This recipe shines at family dinners, casual get-togethers, and even holiday meals where you want something flavorful but not complicated to prepare.

Variations

I love how flexible this Coconut Milk Chicken Recipe is because it easily adapts to different tastes and dietary needs. For instance, if you prefer a bit more heat, you can up the cayenne pepper or even add a chopped fresh chili when sautéing the onions. If you want to mellow out the spice, simply reduce the cayenne or swap smoked paprika for sweet paprika.

For gluten-free cooking, this recipe is naturally free of gluten as long as you check that your tomato paste and spices haven’t been cross-contaminated. To make a vegan version, you could swap the chicken for hearty vegetables like cauliflower florets or chickpeas, cooking them in the same way to soak up the coconut sauce.

Cooking technique tweaks are fun too—try baking the seasoned chicken breasts first and then tossing them into the coconut milk sauce for a slightly different texture. Alternatively, slowly simmering the chicken longer in the sauce creates a melt-in-the-mouth result that’s just divine. I encourage experimenting to find your perfect balance!

Storage and Reheating

Storing Leftovers

Leftover Coconut Milk Chicken keeps beautifully in the fridge when stored in an airtight container. I usually transfer the chicken and sauce to a glass or BPA-free plastic container, making sure it’s sealed tightly to retain moisture and prevent smells from escaping. You can expect leftovers to stay fresh for up to 3 to 4 days—perfect for easy meals the next day or two.

Freezing

Freezing this dish is definitely possible, but I recommend cooling it completely before transferring to a freezer-safe container or heavy-duty freezer bag. Leave a little room for expansion when sealing the container. Properly wrapped, the Coconut Milk Chicken recipe should maintain its best flavor and texture for about 2 to 3 months in the freezer. When you’re ready to enjoy it again, defrost it overnight in the refrigerator.

Reheating

To reheat, gently warm the chicken and sauce in a skillet over low to medium heat, stirring occasionally so the sauce doesn’t separate or scorch. I avoid microwaving if possible because it can make the coconut milk separate and the chicken rubbery. If you do use a microwave, heat in short bursts and stir often. Adding a splash of water or broth while reheating can help bring back the sauce’s creamy consistency.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in this recipe as they tend to stay juicier and more flavorful during cooking. You may need to adjust the cooking time slightly since thighs can take a bit longer to cook through, especially if using bone-in pieces.

Is canned coconut milk different from fresh coconut milk?

Canned coconut milk is thicker and creamier than fresh coconut milk and is what I recommend for this recipe to achieve the rich, velvety sauce. Fresh coconut milk can be more watery and may not create the same luscious texture here.

Can I prepare this recipe in advance?

Yes! You can prepare the spice rub and chop the onions and garlic in advance to save time on the day you want to cook. The chicken can also be browned ahead of time and then gently reheated in the sauce, making it a great make-ahead meal.

What can I serve with this dish if I want a low-carb option?

For a low-carb side, I love serving this Coconut Milk Chicken Recipe with cauliflower rice or steamed green vegetables. Both options absorb the sauce nicely but keep the meal light and satisfying.

How spicy is this Coconut Milk Chicken Recipe?

The recipe has a mild to moderate heat level thanks to the cayenne pepper—just enough to add warmth without overwhelming the flavors. You can easily adjust the spice level by adding more or less cayenne or omitting it entirely if you prefer no heat.

Conclusion

I hope you’re as excited as I am to try this Coconut Milk Chicken Recipe—it’s one of those dishes that truly feels like a warm hug on a plate. It’s effortless to make, packed with cozy, vibrant flavors, and versatile enough for any occasion. Once you taste the creamy coconut sauce combined with the perfectly seasoned chicken, I know it’ll become a go-to favorite in your home, just like it is in mine!