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Coconut Milk Chicken Recipe

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Coconut Milk Chicken is a flavorful and creamy dish featuring tender chicken breasts cooked in a rich coconut milk sauce infused with Asian spices, ginger, garlic, and sweet chili sauce. This quick and easy stovetop recipe balances savory, sweet, and tangy flavors, making it perfect for a comforting weeknight dinner served over rice.

Ingredients

Chicken and Coating

  • 2 large chicken breasts
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon pepper

Cooking Fats and Aromatics

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 green onions, chopped (white and green parts separated)
  • 2 teaspoons freshly grated ginger (or 3/4 tsp ground ginger)
  • 4 garlic cloves, minced (or 1 teaspoon ground garlic)

Sauce Ingredients

  • 1 (13.5 oz) can quality coconut milk
  • 2 teaspoons cornstarch
  • 1/4 cup Asian sweet chili sauce (such as Mae Ploy)
  • 3-4 tablespoons honey (start with 3 tablespoons)
  • 1/4 cup lime juice
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon Asian chili sauce (adjust to taste)
  • 1 teaspoon dried basil

Garnish

  • Sliced Fresno or jalapeno peppers
  • Chopped cilantro
  • Sliced green onions

Instructions

  1. Prepare the Sauce: In a bowl, whisk together the coconut milk, cornstarch, Asian sweet chili sauce, honey, lime juice, reduced sodium soy sauce, Asian chili sauce, and dried basil until smooth. Set aside.
  2. Prepare the Chicken: Slice the chicken breasts horizontally through the equator to create four fillets. Cover with plastic wrap and pound each to an even thickness for uniform cooking. Pat dry with paper towels.
  3. Season and Coat: In a shallow dish, whisk together the flour, salt, ground ginger, garlic powder, ground coriander, turmeric powder, and pepper. Dredge each chicken fillet in this mixture, shaking off any excess flour, then place on a dry surface ready for cooking.
  4. Cook the Chicken: Heat the butter and olive oil in a large skillet over medium-high heat until hot. Add the chicken pieces and cook for 4 to 5 minutes per side, depending on thickness, until golden brown and cooked through. Transfer the chicken to a plate, do not clean the skillet.
  5. Sauté Aromatics: Reduce heat to medium and add a small drizzle of olive oil to the skillet if needed. Add the white parts of the chopped green onions and sauté for one minute. Then add the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
  6. Simmer the Sauce: Lower the heat to low and pour in the prepared coconut sauce mixture. Scrape the bottom of the skillet to release any browned bits. Bring the sauce to a gentle simmer and cook for 1 to 2 minutes, until the sauce thickens slightly. Taste carefully and adjust seasoning, adding more honey for sweetness or lime juice for extra tang.
  7. Combine and Warm Through: Return the cooked chicken to the skillet, coating it with the sauce. Warm through for a few minutes so the flavors meld together.
  8. Garnish and Serve: Garnish the dish with chopped cilantro, dried basil, sliced green onions, and sliced Fresno or jalapeno peppers as desired. Serve hot over cooked rice for a complete meal.

Notes

  • For a thicker sauce, increase the cornstarch slightly but ensure to whisk it well to avoid lumps.
  • Adjust the honey and lime juice to balance sweetness and acidity to your taste preference.
  • Using fresh ginger and garlic enhances flavor but ground spices are convenient substitutes.
  • Serve this dish with steamed jasmine or basmati rice to soak up the delicious sauce.
  • Chicken breasts can be substituted with boneless thighs for a juicier texture.
  • Slice the chicken fillets evenly to ensure they cook uniformly and stay tender.

Find it online: https://recipeplenty.com/coconut-milk-chicken-recipe/