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Creamy Coconut Milk Chicken Recipe

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4.9 from 103 reviews

This Coconut Milk Chicken recipe features tender chicken breasts pan-fried to golden perfection, then simmered in a rich, flavorful coconut milk sauce infused with ginger, garlic, and Asian-inspired spices. The sauce combines sweet chili sauce, honey, lime juice, and soy sauce for a deliciously balanced sweet, tangy, and mildly spicy flavor profile. Garnished with fresh peppers, cilantro, and green onions, this dish is a quick and satisfying meal perfect for a weeknight dinner.

Ingredients

Chicken

  • 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

To Cook

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

Coconut Sauce

  • 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 (optional)

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

Instructions

  1. Prepare the Chicken: In a shallow dish, mix flour, salt, ground ginger, garlic powder, ground coriander, turmeric powder, and pepper. Pat the chicken breasts dry, then dredge them in the flour mixture to coat evenly.
  2. Cook the Chicken: Heat butter and olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Sauté Aromatics: In the same skillet, add the white parts of the chopped green onions, freshly grated ginger, and minced garlic. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
  4. Make the Coconut Sauce: In a small bowl, whisk cornstarch with a couple tablespoons of the coconut milk to dissolve. Pour the remaining coconut milk into the skillet with the aromatics, then stir in the cornstarch mixture, sweet chili sauce, honey, lime juice, soy sauce, Asian chili sauce, and dried basil. Stir well and bring to a gentle simmer, allowing the sauce to thicken slightly for 3-5 minutes.
  5. Combine and Simmer: Return the cooked chicken breasts to the skillet, spooning some sauce over them. Simmer for another 2-3 minutes to meld the flavors and heat the chicken through.
  6. Garnish and Serve: Remove from heat, garnish with sliced Fresno or jalapeno peppers, chopped cilantro, and sliced green onions. Serve immediately, ideally with rice or steamed vegetables.

Notes

  • For a spicier kick, add more Asian chili sauce or include fresh chili slices in the sauce.
  • You can substitute chicken thighs for breasts if you prefer darker meat, adjusting cooking time accordingly.
  • To make this dish gluten-free, ensure the soy sauce used is gluten-free and use a gluten-free flour substitute.
  • Using freshly grated ginger is recommended for best flavor, but ground ginger works in a pinch.
  • Adjust honey according to your preferred level of sweetness.
  • Leftover sauce can be stored separately in the refrigerator for up to 3 days.

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