This creamy coconut milk chicken is a hug in a bowl! With tender chicken simmered in rich coconut milk, it’s both comforting and delicious. You’ll love how easy it comes together!
Honestly, this dish fills the kitchen with such a wonderful smell, it’s hard not to sneak a taste while it cooks. I like to serve it with rice for a satisfying meal that feels special!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are my favorite for this recipe. They stay juicy and tender. If you prefer breasts, they work too but may dry out slightly. For a plant-based option, try chickpeas or tofu.
Coconut Milk: This ingredient gives the dish its creaminess. Use full-fat coconut milk for a richer flavor. If you’re looking for a lighter option, reduced-fat coconut milk can be used, though the dish won’t be as creamy.
Fish Sauce: This adds umami depth to the dish. If you’re vegetarian or vegan, replace it with soy sauce or tamari. Adjust the amount to taste, as it can be quite strong!
Lime Juice: Fresh lime juice brightens the dish. If you don’t have lime, lemon juice is a good alternative, though the flavor will be slightly different.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken correctly ensures it’s tasty and tender. Here’s how to do it right:
- Start by cutting your chicken into even bite-sized pieces to ensure they cook evenly.
- Don’t overcrowd the pan; this helps get a nice sear. If there’s too much chicken, cook in batches.
- Cook on medium heat and stir often. This prevents burning while allowing the chicken to brown nicely.
- To check for doneness, cut a piece in the center; it should be white with no pink. You can also use a meat thermometer; it should read 165°F (75°C).
How to Make Creamy Coconut Milk Chicken
Ingredients You’ll Need:
For the Chicken & Sauce:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 fresh red chilies, sliced (optional, for mild heat)
- 1 can (13.5 oz/400ml) coconut milk
- 1 tbsp fish sauce (or soy sauce as alternative)
- 1 tbsp lime juice
- 1 tbsp brown sugar or palm sugar
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro or basil leaves
- Cooked rice, to serve
How Much Time Will You Need?
This creamy coconut milk chicken recipe takes about 10 minutes to prep and around 20-25 minutes to cook. In total, you’ll need about 35 minutes from start to finish. It’s quick enough for a busy weeknight but delicious enough for a special occasion!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the oil in a large skillet over medium heat. Add the finely chopped onion and cook until it’s softened and slightly golden, which will take about 4-5 minutes. This step is key as it builds the flavor base for the dish.
2. Add the Flavor Boosters:
Now, stir in the minced garlic, grated ginger, and sliced red chilies (if you want a hint of heat). Cook this mixture for another 1-2 minutes until everything is fragrant. Make sure not to burn the garlic—keep an eye on it!
3. Brown the Chicken:
Next, toss the chicken pieces into the pan. Season them lightly with salt and pepper. Cook, stirring occasionally, until the chicken is nicely browned and cooked through, which should take around 6-8 minutes. You’re looking for a nice golden color!
4. Create the Creamy Sauce:
Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir everything together to combine all the delicious flavors. It should look creamy and inviting!
5. Simmer to Thicken:
Bring the mixture to a gentle simmer. Let it cook uncovered for about 10-15 minutes, stirring occasionally. This will allow the sauce to thicken slightly while the chicken soaks up all that flavor!
6. Final Touches:
Taste the sauce and adjust the seasoning if necessary. You can add more salt, pepper, or even a splash more lime juice for extra brightness.
7. Serve It Up:
Remove the skillet from heat. Garnish with fresh cilantro or basil leaves for a pop of color and freshness. Serve the creamy coconut milk chicken hot over a bed of steamed rice. Enjoy every bite!
Frequently Asked Questions
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used instead of thighs if you prefer. Just be mindful not to overcook them, as they can dry out more easily. Aim for about 5-6 minutes of cooking time until just no longer pink inside.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk on hand, you can substitute it with heavy cream or a mix of milk and a bit of butter for creaminess. However, keep in mind that you’ll miss that signature coconut flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Spicier?
Definitely! You can add more red chilies or even some red pepper flakes to enhance the heat. For a different flavor profile, you could also introduce a splash of hot sauce right before serving.
