Dinner

Coconut Milk Chicken with Spiced Tomato Sauce Recipe

Byrami Hayes February 24, 2026February 24, 2026

Introduction

This Coconut Milk Chicken recipe is a flavorful and creamy dish that combines spices, tender chicken, and rich coconut milk for a comforting meal. It’s simple to prepare and perfect for a weeknight dinner that feels a bit special.

The image shows five browned chicken breasts cooking in a pan with a creamy orange sauce. The chicken pieces are golden with some dark grill marks and are partially covered by the sauce. Small, finely chopped white onion pieces and bright red tomato chunks are spread over the chicken and sauce. Sprigs of fresh green parsley add a touch of color on top and around the chicken. A silver spoon rests in the creamy sauce near one of the chicken pieces. The pan is black and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken breasts (1 to 1½ inch thick)
1 teaspoon ground cumin
1 teaspoon smoked or sweet paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper
1 to 1½ teaspoons salt (or to taste)
¼ to ½ teaspoon freshly ground black pepper (or to taste)
3 tablespoons olive oil (divided)
1 small yellow onion (finely diced)
3 cloves garlic (minced)
1 tablespoon tomato paste
2 cups seeded and diced tomatoes (or 1 can (14 ounces) diced tomatoes, well drained)
14 ounces can of unsweetened coconut milk (shaken and stirred)
Chopped fresh cilantro (for garnish)
Lime wedges (for serving)

Instructions

Step 1: Shake the can of coconut milk well, then open and stir to combine. Pat the chicken breasts dry with paper towels and set aside.
Step 2: In a small bowl, mix cumin, paprika, oregano, cayenne pepper, salt, and black pepper until fully combined.
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture evenly over the chicken breasts. Cook the chicken for 6 to 7 minutes per side until browned and nearly cooked through. Remove chicken and keep covered on a plate.
Step 4: Add the remaining olive oil to the skillet. Cook the diced onion for 2 to 3 minutes until tender and translucent. Stir in garlic and cook for 20 seconds. Mix in tomato paste until combined, then add the tomatoes and cook for 5 minutes until soft.
Step 5: Pour in the coconut milk and bring to a simmer. Let simmer for 5 minutes until the sauce thickens slightly. Return the chicken to the skillet, reduce heat to medium-low, and cook for another 4 to 5 minutes until the chicken reaches 165°F internally.
Step 6: Taste the sauce and adjust salt and pepper as needed. Garnish with chopped cilantro and serve with lime wedges.

Tips & Variations

Use fresh tomatoes instead of canned for a fresher flavor when in season.
For extra heat, add a finely chopped chili pepper along with the garlic.
Serve over steamed rice or with warm naan to soak up the delicious sauce.
Swap chicken breasts for thighs for juicier results.

Storage

Store leftover Coconut Milk Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the coconut milk. You can also freeze the cooked dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a skillet with four pieces of cooked chicken breast covered in a creamy, orange-colored sauce with visible bits of green herbs, white onions, and red tomato chunks. The chicken is browned and slightly charred in some spots, resting in a thick sauce that has a smooth texture with chunky vegetable pieces spread evenly. Fresh green cilantro leaves are scattered on top and throughout the sauce, adding a vibrant contrast to the warm colors of the dish. The skillet edges are dark, making the colors of the chicken and sauce stand out clearly against the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut cream instead of coconut milk?

Yes, coconut cream can be used for a richer, thicker sauce, but it will make the dish heavier. You may want to dilute it slightly with water or broth.