Description
Creamy Coconut Milk Chicken is a delightful dish that combines tender chicken breasts with a velvety coconut milk sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup tomatoes, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup fresh cilantro, chopped
Instructions
- Start by patting the chicken breasts dry with paper towels. This step is crucial for achieving a lovely sear. Once dried, generously season both sides with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the pan. Allow them to sear undisturbed for 5–6 minutes on each side, or until they develop a beautiful golden-brown crust. After searing, remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the chopped onion and cook for about 3-4 minutes until it becomes translucent. Next, stir in the minced garlic and grated ginger, and cook together for an additional minute until fragrant.
- Now, incorporate the diced red and green bell peppers along with the diced tomatoes into the skillet. Cook this mixture for about 4-5 minutes until the vegetables soften, stirring occasionally.
- Next, sprinkle the ground cumin and turmeric over the vegetable mixture. Stir well to combine and let the spices bloom for about 30 seconds.
- Pour the can of full-fat coconut milk over the sautéed vegetables and stir everything together until smooth. Bring this mixture to a gentle simmer.
- Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Lower the heat to a gentle simmer and cover the skillet with a lid. Let the chicken cook for 12-15 minutes.
- After the chicken has cooked through, uncover the skillet and let it simmer for a few minutes more.
- Finally, remove the skillet from the heat and garnish your dish with freshly chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 420 mg
- Protein: 30 g