Description
This Coconut Milk Chicken recipe features tender, seasoned chicken breasts simmered in a rich, creamy tomato and coconut milk sauce. Infused with warm spices like cumin, paprika, and oregano, and finished with fresh cilantro and lime, it's a comforting and flavorful dish perfect for weeknight dinners or casual gatherings.
Ingredients
Chicken and Seasoning
- 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)
Vegetables and Sauce
- 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)
Garnish and Serving
- Chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prep. Shake the can of coconut milk well, then open and stir to combine evenly. Pat the chicken breasts dry thoroughly with paper towels and set aside to ensure a good sear.
- Make the seasoning. In a small mixing bowl, combine ground cumin, smoked or sweet paprika, dried oregano, cayenne pepper, salt, and freshly ground black pepper. Mix thoroughly so the spices are evenly distributed.
- Cook the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture evenly over all sides of the chicken breasts. Place the chicken in the hot skillet and cook for 6 to 7 minutes on each side or until browned and almost cooked through—the cooking time may vary depending on the thickness of the chicken. Remove the chicken from the skillet, place on a plate, and keep covered to retain warmth.
- Sauté the aromatics. Add the remaining 1 tablespoon of olive oil to the skillet. Add the finely diced yellow onion and cook for 2 to 3 minutes, or until the onion becomes tender and translucent. Stir in the minced garlic and cook for 20 seconds until fragrant. Add the tomato paste and stir well to combine with the onion and garlic.
- Add tomatoes and simmer. Stir in the diced tomatoes and cook for about 5 minutes, allowing the tomatoes to soften and the flavors to meld.
- Incorporate coconut milk and finish cooking. Pour in the stirred coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes or until the sauce thickens slightly. Return the chicken breasts to the skillet, reduce heat to medium-low, and simmer for another 4 to 5 minutes, or until the chicken reaches an internal temperature of 165˚F and is fully cooked through.
- Taste and serve. Taste the sauce and adjust salt and pepper as needed. Garnish the dish with freshly chopped cilantro. Serve hot with lime wedges on the side to squeeze over the chicken for an added brightness and zest.
Notes
- For a spicier dish, increase the cayenne pepper slightly, or reduce it for a milder flavor.
- If fresh tomatoes are not available, canned diced tomatoes work perfectly.
- Serve with rice or crusty bread to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Ensure the chicken is cooked to an internal temperature of 165˚F for safe consumption.
