Description
Comfort food with a tropical twist! 🥥🍗 Try this Creamy Coconut Milk Chicken — silky coconut sauce, ginger & lime, ready in under 40 minutes. Serve with rice for a cozy, flavorful meal. 🌿🍚
Ingredients
– 600 g chicken breasts, cut into bite-sized pieces 🍗
– 1 tbsp vegetable oil 🛢️
– 1 medium onion, finely chopped 🧅
– 3 cloves garlic, minced 🧄
– 1 tbsp fresh ginger, grated 🌱
– 400 ml canned coconut milk 🥥
– 150 ml low-sodium chicken broth 🍲
– 1 red bell pepper, sliced 🔴
– 2 tsp curry powder (or 1 tsp turmeric + 1 tsp ground cumin) 🌶️
– 1 tbsp fish sauce or soy sauce 🧴
– 1 tsp brown sugar 🍬
– 1 tbsp lime juice (about 1 lime) 🍋
– 1 tbsp cornstarch mixed with 2 tbsp water (slurry) 🌾
– Salt 🧂 and freshly ground black pepper 🧂
– Fresh cilantro or parsley for garnish 🌿
– Cooked jasmine or basmati rice to serve 🍚
Instructions
1 Pat the chicken pieces dry and season lightly with salt and pepper.
2 Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on all sides for 4–5 minutes. Remove and set aside.
3 In the same skillet, add the chopped onion and sauté until translucent, about 3–4 minutes.
4 Add the minced garlic and grated ginger; cook for 30–45 seconds until fragrant.
5 Stir in the curry powder (or turmeric + cumin) and cook 20 seconds to bloom the spices.
6 Pour in the coconut milk and chicken broth, scraping up any browned bits from the pan. Stir to combine.
7 Return the browned chicken to the skillet and add the sliced red pepper. Bring to a gentle simmer and cook for 10–12 minutes, until chicken is cooked through.
8 Mix the cornstarch slurry again, then stir it into the simmering sauce to thicken. Cook another 1–2 minutes until sauce is glossy and slightly thickened.
9 Stir in fish sauce (or soy), brown sugar, and lime juice. Taste and adjust seasoning with salt, pepper, or more lime if needed.
10 Serve the creamy coconut chicken over hot rice and garnish with fresh cilantro or parsley.