A creamy and flavorful dish made with chicken cooked in a rich coconut milk sauce, perfect for serving over rice.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
680 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) black pepper
1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) unsalted butter
1 small onion — about 100 g, finely chopped
4 cloves garlic, minced
1 tablespoon (15 g) fresh ginger, grated
1 teaspoon (5 mL) paprika
½ teaspoon (2.5 mL) ground turmeric
½ teaspoon (2.5 mL) chili flakes, optional
400 mL full-fat coconut milk
120 mL chicken broth
1 tablespoon (15 mL) soy sauce
1 tablespoon (15 mL) fresh lime juice
1 teaspoon (5 mL) brown sugar
2 tablespoons (8 g) fresh cilantro or parsley, chopped
Instructions
Pat the chicken dry and season with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, turning occasionally, until lightly browned. Transfer to a plate.
Reduce the heat to medium and add the butter. Add the onion and cook for 3–4 minutes until softened.
Add the garlic and ginger and cook for 30–60 seconds, until fragrant.
Stir in the paprika, turmeric, and chili flakes. Cook for about 30 seconds.
Pour in the coconut milk and chicken broth. Stir in the soy sauce and brown sugar.
Add the browned chicken and any accumulated juices back to the skillet.
Cover loosely and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. Chicken should reach 74°C internally.
Stir in the lime juice. Taste and adjust the salt or pepper as needed.
Sprinkle with fresh cilantro or parsley.
Spoon the creamy coconut chicken over steamed jasmine or basmati rice. Add lime wedges and extra herbs on the side.
Notes
For a spicier dish, increase the amount of chili flakes.
Serve with lime wedges for added freshness.
This dish pairs well with jasmine or basmati rice.