Creamy Coconut Milk Chicken Recipe
Coconut Milk Chicken is a creamy, aromatic dish where tender chicken is simmered slowly in rich coconut milk infused with garlic, ginger, and spices, creating a comforting and flavorful meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Gluten Free
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into pieces
Aromatics and Spices
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 1 can (14 oz) coconut milk, full fat
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Prepare the Aromatics: Mince the garlic and grate the fresh ginger finely to ensure their flavors infuse well into the chicken.
- Cook the Chicken: Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
- Add Aromatics and Spices: To the browned chicken, add the minced garlic, grated ginger, turmeric, coriander, chili powder, salt, and black pepper. Stir continuously to coat the chicken and release the spices’ aroma, cooking for about 2 minutes.
- Add Coconut Milk: Pour the coconut milk into the skillet, stirring to combine with the chicken and spices.
- Simmer and Tenderize: Reduce the heat to low, cover the skillet, and let the chicken simmer gently in the coconut milk for 25-30 minutes, stirring occasionally until the chicken is tender and the sauce has slightly thickened.
- Final Taste and Serve: Taste and adjust seasoning with more salt or spices if needed. Serve hot with steamed rice or your choice of side.
Notes
- Using chicken thighs provides more flavor and tenderness compared to breasts.
- Adjust chili powder for desired heat level or substitute with fresh chili peppers.
- Full-fat coconut milk gives the creamiest texture, but light versions can be used for a lighter dish.
- Serve this dish with rice or flatbreads to soak up the delicious sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Keywords: coconut milk chicken, creamy chicken curry, garlic ginger chicken, Southeast Asian chicken recipe, gluten free chicken dish
Find it online: https://recipeswithria.com/creamy-coconut-milk-chicken-recipe/
