Print

Creamy Coconut Chicken: Delicious & Simple Dinner Idea!

Print Recipe

This Coconut Chicken recipe features tender chicken pieces in a rich, creamy coconut sauce infused with aromatic ginger, garlic, and lime. It’s a comforting yet exotic dish that’s perfect for any weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon coconut oil (or any neutral cooking oil)
  • 1 medium onion, minced
  • 4–5 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • Pinch of red chili flakes (optional)
  • 1 cup low-sodium chicken broth
  • 1 can full-fat coconut milk
  • 1 tablespoon fish sauce (or soy sauce/tamari for vegetarian)
  • Juice of 1 fresh lime
  • 1 tablespoon brown sugar (or honey/maple syrup)
  • Optional vegetables: sliced bell peppers, snow peas, fresh spinach
  • Fresh cilantro, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Cut the boneless, skinless chicken thighs into roughly 1-inch bite-sized pieces and pat them dry with paper towels. Season lightly with salt and freshly ground black pepper.
  2. In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Add the minced onion and cook until it softens and becomes translucent, about 5-7 minutes. Stir in the minced garlic and grated fresh ginger, cooking for another minute until fragrant.
  3. Sprinkle in the curry powder, turmeric, and a pinch of red chili flakes (if using). Stir constantly for about 30 seconds to a minute to toast the spices.
  4. Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Stir in the full-fat coconut milk and fish sauce. Bring to a gentle simmer, reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes.
  6. If adding vegetables, toss in sliced bell peppers or snow peas during the last 5-7 minutes of simmering. Stir in fresh spinach right at the end until it wilts.
  7. Remove the pot from heat and stir in the fresh lime juice and brown sugar (or honey/maple syrup). Taste the sauce and adjust seasoning with salt, lime, or sugar as needed.
  8. Ladle the warm Coconut Chicken over fluffy jasmine rice, brown rice, or quinoa. Garnish with fresh cilantro and sliced green onions.

Nutrition

Keywords: Always use full-fat coconut milk for the best flavor and texture. Don't overcrowd the pan when browning chicken to ensure a good sear. Balance the flavors with lime juice, fish sauce, and brown sugar to achieve a harmonious taste.

Find it online: https://crumella.com/creamy-coconut-chicken-delicious-simple-dinner-idea/