Description
This Coconut Milk Chicken recipe features tender boneless, skinless chicken breasts simmered in a flavorful, creamy coconut milk sauce infused with cumin, smoked paprika, and fresh tomatoes. Enhanced with sautéed onions, garlic, and a hint of cayenne for optional heat, this dish offers a rich and aromatic meal perfect for a comforting dinner. Garnished with fresh cilantro and served with lime wedges, it combines vibrant flavors in an easy stovetop preparation.
Ingredients
Scale
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 (use 1 teaspoon if you like spicy, omit if not)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
- 3 tablespoons olive oil, divided
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
- 1 can (14 ounces) unsweetened coconut milk, shaken and stirred
Garnish and Serving
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep the Ingredients: Shake the can of coconut milk well, then open and stir to combine. Pat the chicken breasts dry with paper towels and set aside.
- Make the Seasoning: In a small mixing bowl, combine ground cumin, smoked paprika, dried oregano, cayenne pepper (optional), salt, and black pepper. Stir until evenly mixed.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts. Add the chicken to the skillet and cook for 6 to 7 minutes on each side, or until browned and nearly cooked through. Remove and set aside on a plate, keeping it covered to retain heat.
- Sauté the Aromatics: Add the remaining 1 tablespoon olive oil to the skillet. Add the diced onions and cook for 2 to 3 minutes until tender and translucent. Stir in minced garlic and cook for 20 seconds until fragrant. Add tomato paste and stir well to combine. Incorporate the diced tomatoes and cook for about 5 minutes until the tomatoes soften.
- Simmer the Sauce with Coconut Milk: Stir in the coconut milk and bring the mixture to a simmer. Let it simmer for 5 minutes or until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the chicken breasts to the skillet with the coconut sauce. Reduce heat to medium-low and cook for an additional 4 to 5 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Adjust and Serve: Taste the sauce and adjust salt and pepper as needed. Garnish with chopped fresh cilantro or parsley and serve alongside lime wedges for squeezing over the dish.
Notes
- If you prefer a spicier dish, increase the cayenne pepper up to 1 teaspoon; omit it completely for a milder flavor.
- You can use fresh diced tomatoes or canned diced tomatoes—just ensure they are well drained to avoid thinning the sauce.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- This dish pairs well with steamed rice, quinoa, or flatbreads to absorb the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approximately 6 ounces of chicken with sauce)
- Calories: 340
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 80 mg
