Easy Creamy Coconut Milk Chicken: Weeknight Dinner Hero
Easy Creamy Coconut Milk Chicken is a quick and flavorful weeknight dinner made with tender chicken, creamy coconut milk, and aromatic spices. It’s simple, comforting, and perfect served over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated (optional)
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 tsp curry powder or 1/2 tsp turmeric (optional for flavor)
- Salt and black pepper, to taste
- 1 tbsp soy sauce or fish sauce (optional for umami)
- 1 tsp brown sugar or honey (optional, balances flavor)
- Fresh cilantro or parsley, chopped (for garnish)
- Juice of half a lime (optional, for freshness)
Instructions
1. Start by heating the olive or coconut oil in a large skillet over medium heat. Wait until the oil shimmers, which indicates it’s ready for the next step.
2. Add the chopped onion and cook it until it becomes soft and slightly translucent, taking about 3-4 minutes.
3. Stir in the minced garlic and grated ginger (if using). Cook for another minute until it becomes fragrant.
4. Add the chicken pieces to the skillet. Season with salt and black pepper. Cook them until they’re lightly browned on all sides, about 5-6 minutes.
5. Sprinkle in the curry powder or turmeric, stirring well to coat the chicken evenly.
6. Pour in the can of coconut milk and stir everything together. Add soy sauce or fish sauce and brown sugar or honey if desired.
7. Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally.
8. After cooking, taste the dish and adjust the seasoning with more salt, pepper, or a splash of lime juice if desired.
9. Before serving, sprinkle chopped cilantro or parsley over the top for a fresh touch.
10. Enjoy this creamy coconut milk chicken served hot over steamed rice, noodles, or alongside crusty warm bread.
Notes
Use full-fat coconut milk for a richer flavor, or light coconut milk for a lighter option.
Leftovers store well in the fridge for up to 3 days and can be reheated gently over low heat.
Customize the spice level by increasing curry powder or adding chili flakes for heat.
Find it online: https://cookingwithramsay.com/easy-creamy-coconut-milk-chicken/