Description
This Coconut Milk Chicken recipe is a flavorful and comforting dish featuring tender chicken breasts cooked in a creamy, spiced coconut milk sauce. The combination of cumin, smoked paprika, oregano, and cayenne delivers a balanced heat and aromatic depth, complemented by a rich tomato base and fresh cilantro garnish. Ready in 40 minutes, it’s perfect for a weeknight dinner served alongside rice or your favorite vegetables.
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. Pat the chicken breasts dry with paper towels and set aside to ensure proper browning.
- Make the seasoning: In a small bowl, combine ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix thoroughly to create a consistent seasoning blend.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mix evenly over the chicken breasts. Place the chicken in the hot oil and cook for 6 to 7 minutes on each side until browned and nearly cooked through. Timing depends on breast thickness. Remove chicken and cover to keep warm.
- Sauté the aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and sauté for 2 to 3 minutes until translucent and tender. Stir in minced garlic and cook for an additional 20 seconds to release fragrance.
- Prepare the sauce base: Stir in the tomato paste and combine well with the onions and garlic. Add diced tomatoes and cook for 5 minutes until they soften and integrate into the mixture.
- Simmer with coconut milk: Pour in the coconut milk, bring the mixture to a gentle simmer, and let cook for 5 minutes until the sauce thickens slightly.
- Finish cooking chicken in sauce: Return the chicken breasts to the skillet, reduce the heat to medium-low, and cook for another 4 to 5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Adjust seasoning and serve: Taste the sauce and adjust salt and pepper as needed. Garnish with fresh cilantro and serve with lime wedges for added brightness.
Notes
- Ensure the chicken is dry before seasoning to achieve better browning.
- If you prefer more heat, increase cayenne pepper or add a pinch of red pepper flakes.
- Serve with steamed rice, quinoa, or crusty bread to soak up the delicious sauce.
- For added vegetables, consider adding bell peppers or spinach during the sauté step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Caribbean-inspired
