Homemade Creamy Coconut Chicken
When you're craving something exotic but only have 30 minutes to spare, this Coconut Chicken is the ultimate answer. The aroma of garlic and ginger sautéing in coconut oil is enough to pull anyone into the kitchen, but it’s the way the coconut milk transforms into a silky, golden-orange sauce that truly seals the deal.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp coconut oil or olive oil
- 1 can 14 oz full-fat coconut milk
- 2 tbsp tomato paste
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp turmeric
- 1 tsp ground cumin
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
- 1 avocado sliced (for serving)
- 2 cups cooked jasmine rice
Instructions
- Sear: Heat oil in a large skillet over medium-high heat. Season chicken with salt, pepper, cumin, and turmeric. Sear for 3–4 minutes per side until golden. Remove chicken and set aside.
- Aromatics: In the same skillet, add garlic and ginger. Sauté for 1 minute until fragrant.
- Whisk: Add the tomato paste and coconut milk to the skillet. Whisk until the sauce is smooth and combined.
- Simmer: Return the chicken to the pan. Bring to a boil, then reduce heat to low and simmer for 10–12 minutes until the chicken is cooked through and the sauce has thickened.
- Finish: Stir in half of the fresh herbs.
- Serve: Spoon the coconut chicken over bowls of warm jasmine rice. Serve with fresh avocado slices and garnish with the remaining herbs.