This easy creamy coconut milk chicken is a warm, comforting dish that’s packed with flavor. Tender chicken is simmered in creamy coconut milk with spices that make it so tasty!
Ingredients & Substitutions
Chicken: I love using boneless chicken thighs for their juiciness. You can use chicken breasts if you prefer, but they might be a bit drier. If you want a lighter option, try this with shrimp or tofu.
Coconut Milk: Full-fat coconut milk is the best for creaminess. Light versions work too, but they won’t be as rich. If you’re dairy-free, this is a great substitute for cream in other recipes!
Onion: A medium onion gives a nice base flavor. You can swap it for shallots or even green onions if that’s what you have. They will add a slightly different flavor profile.
Curry Powder: Adjust the amount based on your taste. If you’re looking for something with more heat, consider using garam masala or adding some chili flakes. For a mild version, stick to just 1 teaspoon.
Fish Sauce: This adds depth, but you can skip it for a vegetarian version or replace it with soy sauce or tamari if you want.
How Can I Achieve Perfectly Cooked Chicken in the Sauce?
Getting your chicken perfectly cooked is crucial. After searing, remove it from the pan and let it rest. This keeps it juicy while you sauté the aromatics. When you add the chicken back, continue simmering gently to ensure it cooks through without toughening up.
- Cook the chicken until golden, about 5-7 minutes. Don’t overcrowd the pan!
- While simmering, stir occasionally to ensure even cooking and flavor infusion.
How to Make Easy Creamy Coconut Milk Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil or coconut oil
For the Flavor Base:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 teaspoons curry powder (adjust to taste)
- 1/2 teaspoon ground turmeric
For the Sauce:
- 1 can (14 oz/400 ml) coconut milk (full fat for creaminess)
- 1/2 cup chicken broth or water
- 1 tablespoon fish sauce (optional, for depth of flavor)
- 1 teaspoon brown sugar or honey
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious creamy coconut milk chicken recipe will take about 30 minutes from start to finish. You will spend about 10 minutes prepping the ingredients and another 20 minutes cooking. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sear the Chicken:
Heat the oil in a large skillet or pan over medium-high heat. Add the chicken pieces and sear until they are lightly browned on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the pan and set it aside.
2. Sauté the Aromatics:
In the same pan, add the chopped onion. Sauté for about 3-4 minutes, or until the onion is softened and translucent. This will build a flavorful base for your dish.
3. Add Garlic and Ginger:
Now, add the minced garlic and grated ginger to the pan and cook for about 1 minute until fragrant. These ingredients add a lovely depth of flavor!
4. Incorporate the Spices:
Next, stir in the curry powder and turmeric. Cook this mixture for another 30 seconds to fully release their wonderful aromas.
5. Make the Sauce:
Pour in the coconut milk and chicken broth, stirring to combine all the flavors. The combination of coconut milk and broth will create a rich, creamy sauce.
6. Return the Chicken:
Return the seared chicken pieces to the pan. If you’re using fish sauce, add that now along with the brown sugar, and season everything with salt and pepper to your taste.
7. Simmer to Perfection:
Bring the mixture to a gentle boil, then reduce the heat to low. Allow it to simmer uncovered for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
8. Adjust the Flavor:
Taste the sauce and adjust the seasoning if needed. You can add a bit more salt, pepper, or some extra lime juice for a zesty kick!
9. Serve and Enjoy:
Garnish the dish with fresh chopped cilantro or parsley. Serve your creamy coconut milk chicken hot, paired with steamed rice or noodles. Don’t forget to squeeze some lime juice over the top if you like a little citrus flavor!
Enjoy your creamy coconut milk chicken!
FAQ for Easy Creamy Coconut Milk Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. The best way is to put it in the fridge overnight or use the quick method of submerging it in a sealed bag in cold water. Pat it dry before searing to avoid excess moisture.
Can I Make This Recipe Dairy-Free?
Absolutely! This recipe is already dairy-free since it uses coconut milk instead of cream. If you want to enhance creaminess, you can use full-fat coconut milk for the richest flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of coconut milk or broth if the sauce has thickened too much.
Can I Adjust the Spice Level?
Definitely! For a milder dish, use just 1 teaspoon of curry powder and skip any added spice. If you prefer more heat, feel free to add chili flakes or a dash of hot sauce when simmering. Adjust based on your taste preferences!
