Description
This creamy coconut chicken is what comfort food dreams are made of. Skip the takeout and make this silky, flavor-packed dish that tastes like a vacation for your taste buds.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil or coconut oil
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon brown sugar or honey
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan bread, for serving
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden. Transfer to a plate and set aside.
- In the same pan, add remaining oil and sauté onions for 3-4 minutes until translucent. Add garlic and ginger, cooking for another minute until fragrant.
- Add curry powder, turmeric, cumin, and cayenne pepper. Stir continuously for 30-60 seconds until spices become aromatic.
- Pour in coconut milk and add brown sugar. Bring to a gentle simmer and let reduce slightly for about 5 minutes, stirring occasionally.
- Return chicken pieces to the pan with any accumulated juices. Stir to coat in sauce and simmer gently for 7-10 minutes until chicken is cooked through.
- Stir in fresh lime juice, taste and adjust seasonings if needed.
- Garnish with fresh chopped cilantro and serve over steamed rice or with warm naan bread.