Coconut Milk Chicken
Indulge in the tropical delight of coconut milk chicken—a comforting dish that combines tender chicken simmered in a rich, creamy coconut sauce infused with aromatic spices. Perfect for any occasion, this recipe promises to transport your taste buds to paradise with every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 cup bell peppers or spinach, chopped
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- Juice of 1 lime
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sauté garlic and ginger until fragrant (about 1-2 minutes).
- Add seasoned chicken to the skillet and cook until golden brown on all sides (about 5-7 minutes), ensuring the internal temperature reaches 165°F.
- Lower heat and pour in coconut milk, soy sauce, curry powder, turmeric, and lime juice; stir to combine.
- Incorporate vegetables and simmer for about 10-15 minutes until softened but vibrant.
- Adjust seasoning if needed and serve hot over rice or noodles. Garnish with fresh cilantro or lime wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
Keywords: Marinate the chicken in coconut milk overnight for intensified flavor. Feel free to substitute chicken with shrimp or tofu for varied protein options. For an extra kick, add red pepper flakes or diced jalapeños.