This creamy coconut milk chicken is a warm hug in a bowl. With tender chicken simmered in rich coconut milk, it’s perfect for a cozy dinner!
The best part? It’s super easy to whip up! Just throw everything in a pot and let it cook while you relax. I could eat this every week and never get tired! 🥥🍗
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are my go-to because they stay juicy. If you prefer, you can use chicken breasts or even tofu for a vegetarian version. Shrimp or fish also work well if you want to mix it up!
Coconut Milk: Full-fat coconut milk gives the dish its creamy texture. You can opt for low-fat coconut milk, but the sauce will be thinner. For dairy-free options, some people use cashew cream or heavy cream alternatives if coconut isn’t your thing.
Fish Sauce: This adds depth of flavor, but you can skip it or replace it with soy sauce or a splash of lime juice if you’re cooking vegetarian. If you’re avoiding fish, try mushroom sauce for umami goodness.
Spices: Curry powder is a wonderful choice for warmth and flavor. If you’re not a fan, you could try Italian herbs or even just a pinch of paprika. Get creative depending on your preferences!
Why is Sautéing Vegetables Key to This Recipe?
Sautéing the onions, garlic, and ginger at the start is crucial. It builds the flavor base for your dish. Here’s how to do it like a pro:
- Heat oil in your skillet over medium-high heat.
- Add the chopped onions and let them cook until translucent; this usually takes about 3-4 minutes.
- Don’t rush the garlic and ginger—add them just after the onions. They need only 1-2 minutes to release their aroma without burning.
This step ensures every bite is packed with flavor, making your creamy coconut milk chicken even more delicious! Plus, the colors start lifting your dish to the next level, making it super inviting!
Creamy Coconut Milk Chicken
Ingredients You’ll Need:
For the Chicken Dish:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced thinly
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
For Flavoring:
- 1 tablespoon fish sauce (optional, for depth)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon curry powder or 1/2 teaspoon turmeric (for flavor and color)
- 1 teaspoon brown sugar or honey
- Salt and pepper to taste
For Garnish:
- Fresh cilantro or basil leaves, chopped
- Juice of 1 lime (optional, adds freshness)
How Much Time Will You Need?
This creamy coconut milk chicken dish takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients, and the cooking takes around 20 minutes. It’s quick, flavorful, and perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the oil in a large skillet or saucepan over medium-high heat. Once hot, add the chopped onion and sauté it for about 3-4 minutes until it becomes translucent. This is where the flavors begin to build! Next, stir in the minced garlic and ginger, cooking for another 1-2 minutes until they release their wonderful aroma.
2. Cook the Chicken:
Add the chicken pieces to the pan. Cook, stirring frequently, until the chicken turns white and is mostly cooked through, which should take about 5-7 minutes. It’s important to keep stirring to ensure even cooking.
3. Add Bell Pepper and Spices:
Now, toss in the thinly sliced red bell pepper. Cook for around 2 minutes until they start to soften. Sprinkle in the curry powder or turmeric and stir well to coat the chicken and veggies evenly with flavors!
4. Combine with Coconut Milk:
Pour in the coconut milk, fish sauce (if you’re using it), soy sauce, and brown sugar. Give everything a good stir to combine all the flavors. The mixture should start to look luscious and creamy!
5. Simmer to Perfection:
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 10-15 minutes. This allows the sauce to thicken beautifully and gives time for the chicken to cook through completely.
6. Final Seasoning and Serving:
Taste your dish and season it with salt and pepper as needed. For a fresh finish, stir in some lime juice if you like. Once it’s ready, garnish with chopped cilantro or basil leaves for that pop of green.
7. Enjoy Your Meal:
Serve the creamy coconut milk chicken steaming hot over fluffy jasmine rice or alongside warm naan bread. Enjoy your delicious and comforting dinner!
FAQ for Creamy Coconut Milk Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to thaw it completely first! Thaw your frozen chicken in the fridge overnight or in a sealed plastic bag submerged in cold water for quicker results. This ensures even cooking and avoids a watery sauce.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce a day in advance. Simply let it cool, store it in an airtight container, and refrigerate. When ready to serve, reheat gently on the stove, adding a splash of coconut milk to rehydrate if needed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through.
Can I Customize the Vegetables in This Recipe?
Definitely! Feel free to swap in your favorite vegetables such as broccoli, snap peas, or carrots. Just add them in accordance with their cooking times to ensure everything is tender and delicious!
