Creamy Coconut Milk Chicken
A flavorful dish that combines tender chicken breasts with a rich and creamy sauce made from coconut milk, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 2 pieces chicken breasts
- 1 can (13.5 oz) coconut milk Full-fat coconut milk recommended
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 medium onion, chopped
- 1 piece bell pepper, sliced Any color
- 1-2 medium tomatoes, diced
- to taste Salt and pepper
- 2 tablespoons olive oil
Optional Substitutes
- 1 block tofu or tempeh For a plant-based option
- 1 cup unsweetened almond milk or cashew cream As a coconut milk alternative
Instructions
Preparation
- Gather all the ingredients. Chop the onions, slice the bell peppers, dice the tomatoes, mince the garlic, and grate the ginger.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then sear them in the skillet until golden brown on both sides, approximately 5-7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic, grated ginger, and chopped onion. Sauté for about 2-3 minutes until fragrant and translucent.
- Add the sliced bell peppers and diced tomatoes to the skillet. Cook for another 3-5 minutes until softened.
- Pour in the coconut milk, stirring to combine with the vegetables.
- Return the seared chicken to the skillet, ensuring it is coated with the sauce before covering.
- Cover and let everything simmer for about 15-20 minutes.
- Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F.
- Remove from heat and allow to sit for a moment before serving.
Notes
Creamy Coconut Milk Chicken is perfect served over rice or noodles, and pairs well with a fresh salad or roasted vegetables. For added freshness, include chopped cilantro or a squeeze of lime before serving.