Coconut Milk Chicken
Enjoy a creamy and flavorful Coconut Milk Chicken that's easy to make!
Ingredients
Main 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
- 0.5 teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt to taste
- 0.5 teaspoon freshly ground black pepper
- 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, drained
- 14 ounces unsweetened coconut milk
- 1 cup chopped fresh cilantro for garnish
- 1 lime lime wedges for serving
Instructions
- Shake the can of coconut milk well, then stir to combine. Pat the chicken breasts dry with paper towels.
- In a small bowl, mix together the cumin, paprika, oregano, cayenne pepper, salt, and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture generously over the chicken breasts. Cook the chicken for 6 to 7 minutes on each side until browned and almost cooked through. Set aside on a plate.
- Add the remaining olive oil to the skillet. Sauté the diced onions until tender, about 3-4 minutes. Then, add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the tomato paste, then add the diced tomatoes and cook until soft, about 5 minutes.
- Pour in the coconut milk and let it simmer for 5 minutes until the sauce thickens slightly. Return the chicken to the skillet, reduce the heat, and cook for an additional 4 to 5 minutes until the chicken reaches an internal temperature of 165˚F.
- Season the sauce with salt and pepper as needed. Garnish with fresh cilantro and serve with lime wedges for added brightness.
Notes
For a milder dish, reduce or omit the cayenne pepper. Serve over rice or with crusty bread to soak up the flavorful sauce.