Tender Coconut Milk Chicken Recipe
Tender seasoned chicken breasts simmered in a creamy coconut milk and tomato sauce with garlic, onion, and warm spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
1.5 pounds boneless, skinless chicken breasts, 1 to 1½ inches 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 unsweetened coconut milk
Chopped fresh cilantro, for garnish
Lime wedges, for serving
Instructions
1. Shake and stir the coconut milk.
2. Pat chicken dry and season with cumin, paprika, oregano, cayenne, salt, and pepper.
3. Brown chicken in olive oil for 6 to 7 minutes per side, then remove from skillet.
4. Sauté onion, garlic, and tomato paste.
5. Add tomatoes and cook for 5 minutes.
6. Stir in coconut milk and simmer for 5 minutes.
7. Return chicken to skillet and cook over medium-low heat until the internal temperature reaches 165°F.
8. Adjust seasoning, garnish with cilantro, and serve with lime wedges.
Notes
Adjust cayenne to taste.
Use canned diced tomatoes when fresh tomatoes are unavailable.
Serve with rice, quinoa, vegetables, or warm bread.
Refrigerate leftovers within 2 hours and use within 3 to 4 days.
Find it online: https://elitesrecipes.com/tender-coconut-milk-chicken-recipe/