This Easy Creamy Coconut Milk Chicken is a tasty treat! It’s made with juicy chicken cooked in smooth coconut milk, making every bite deliciously rich and comforting.
Cooking this dish feels like a warm hug from the inside! I love pairing it with rice to soak up all that creamy goodness. Trust me, it’s a family favorite for sure! 🍚🥥
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are juicier, but chicken breasts work well too. For a lighter option, you could use turkey or even tofu for a vegetarian version.
Coconut Milk: I prefer full-fat coconut milk for extra creaminess. If you want to cut calories, light coconut milk is a decent alternative, just keep in mind it might be less rich.
Spices: Curry powder adds warmth, but turmeric gives that golden color. If you don’t have these, try paprika or cumin for a different flavor twist.
Broth: Chicken broth gives great flavor, but vegetable broth or even water works if you’re keeping it simple. Homemade broth can elevate the dish!
Ginger & Garlic: Fresh is best! If you’re in a pinch, use powdered ginger and garlic. I always prefer fresh for the best flavor, though!
How Do I Achieve the Perfect Creamy Sauce?
Getting that rich and creamy sauce is all about the balance of ingredients and cooking time. Start by sautéing onions until they’re soft; this sweetness is the base of your flavor.
- Make sure to cook the garlic and ginger just until they’re fragrant—overcooking can make them bitter.
- When adding coconut milk and broth, stir everything well to combine. This ensures an even flavor throughout.
- Simmering covered allows the chicken to cook through while keeping the sauce creamy. Stir occasionally so it doesn’t stick to the bottom.
- At the end, taste your sauce! Sometimes, a little extra salt or a splash of lime juice can make it pop just right.
With these tips, your creamy coconut milk chicken will turn out beautifully every time. Enjoy! 🍽️
Easy Creamy Coconut Milk Chicken
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1-2 tsp curry powder or turmeric (optional, for flavor and color)
- 1 can (14 oz/400 ml) coconut milk (full-fat for creaminess)
- 1 cup chicken broth (or water)
- Salt and pepper, to taste
- 1 tbsp soy sauce or fish sauce (optional, for umami)
- 1 tsp sugar or honey (optional, to balance flavors)
- Juice of half a lime (optional, for brightness)
- Fresh cilantro or parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 20 minutes of cooking time. In total, you’ll need about 30 minutes to make this satisfying dish. It’s quick and easy enough for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large skillet or pan over medium heat. Once the oil is hot, add the finely chopped onion. Sauté for about 3-4 minutes, or until the onion is soft and translucent. This creates a flavorful base for your dish.
2. Add Garlic and Ginger:
Next, add the minced garlic and grated ginger to the pan. Cook for another minute, stirring frequently, until they become fragrant. Be careful not to let them burn!
3. Stir in Spices:
If you’re using curry powder or turmeric, add it at this point. Stir the spices into the onion mixture, cooking for an additional 30 seconds. This helps to release their flavors into the oil.
4. Brown the Chicken:
Now, add the chicken pieces. Cook them for about 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides. Make sure the chicken is cooked through for best results!
5. Add Coconut Milk and Broth:
Pour in the coconut milk and chicken broth, stirring well to combine everything. You should see a beautiful creamy sauce forming already!
6. Season and Simmer:
Season the mixture with salt, pepper, soy sauce or fish sauce, and sugar or honey if desired. Bring it to a gentle simmer and let it bubble for a few minutes.
7. Cover and Cook Through:
Cover the pan with a lid and let it cook for about 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally so nothing sticks to the bottom of the pan.
8. Final Touches:
Before serving, taste the dish and adjust the seasoning if needed. If you’re using lime juice, squeeze it over the dish now for a bright flavor!
9. Garnish and Serve:
Garnish your creamy coconut milk chicken with fresh cilantro or parsley for a pop of color and flavor. Serve it hot alongside steamed rice or your favorite side dish.
Enjoy your easy, creamy coconut milk chicken!
Frequently Asked Questions (FAQ)
Can I Use Other Proteins in This Recipe?
Absolutely! This recipe works well with shrimp, fish, or tofu for a vegetarian option. Just adjust the cooking time as seafood cooks faster and tofu should be drained and pressed beforehand for the best texture.
What Can I Use Instead of Coconut Milk?
If you don’t have coconut milk, try using heavy cream or a mixture of milk and coconut extract for a similar flavor. Unsweetened almond milk can also work, but the sauce won’t be as rich and creamy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to regain creaminess if needed.
Can I Make This Recipe Spicier?
Definitely! If you enjoy some heat, add red pepper flakes, sriracha, or diced chili peppers when cooking the onions. Start with a small amount and adjust to your taste as you go!
