Coconut Milk Chicken with Spiced Tomato Sauce Recipe
This Coconut Milk Chicken recipe features tender boneless chicken breasts cooked in a fragrant, creamy sauce made with coconut milk, tomatoes, and a blend of warm spices. It’s a comforting and flavorful dish that’s easy to prepare on the stovetop, perfect for pairing with rice or fresh lime wedges for a zesty finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (inspired by Caribbean and Southeast Asian flavors)
Ingredients
Scale
Chicken and Seasoning
- 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)
Sauce and Cooking
- 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)
Garnish and Serving
- Chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prep: Shake the can of coconut milk well before opening, then stir it to combine. Pat chicken breasts dry with paper towels and set aside.
- Make the seasoning: In a small bowl, mix together cumin, paprika, oregano, cayenne pepper, salt, and black pepper until fully combined.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mix all over the chicken breasts. Add the chicken to the skillet and cook for 6 to 7 minutes per side, or until browned and nearly cooked through. Cooking time depends on the thickness of the chicken. Remove from the skillet, cover, and set aside.
- Sauté aromatics: Add remaining olive oil to the skillet. Cook diced onions for 2 to 3 minutes until tender and translucent. Stir in minced garlic and cook for 20 seconds. Add tomato paste and stir to combine. Then add diced tomatoes and cook for about 5 minutes until tomatoes soften.
- Simmer in coconut milk: Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 5 minutes until the sauce thickens slightly. Return the chicken breasts to the skillet, reduce heat to medium-low, and simmer for another 4 to 5 minutes until chicken is fully cooked (internal temperature should reach 165°F).
- Adjust seasoning and serve: Taste the sauce and adjust salt and pepper if needed. Garnish with chopped fresh cilantro and serve with lime wedges for a fresh, zesty touch.
Notes
- Use thick chicken breasts for even cooking and juicy results.
- If fresh cilantro is unavailable, parsley can be a good substitute for garnish.
- Serve with steamed rice or warm flatbread to soak up the flavorful sauce.
- Adjust cayenne pepper for desired heat level or omit for a milder dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Coconut Milk Chicken, Creamy Chicken, Spiced Chicken, One Pan Chicken, Easy Dinner Recipe
