Homemade Creamy Coconut Milk Chicken
A luxurious, dairy-free meal featuring tender chicken simmered in a golden coconut milk sauce infused with garlic, ginger, and warm spices.
Ingredients
- 1.5 lbs chicken breast or thighs cut into large bite-sized pieces
- 1 can 13.5 oz full-fat coconut milk
- 1 cup cherry tomatoes
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
- 2 tbsp vegetable or coconut oil
- ¼ cup fresh cilantro chopped
Instructions
- Season the chicken pieces with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Sear the chicken until golden brown on all sides (about 5-6 minutes). Remove chicken from the pan and set aside.
- Reduce heat to medium. Add the garlic and ginger to the pan and sauté for 1 minute until fragrant.
- Add the turmeric, cumin, and coriander. Stir for 30 seconds to toast the spices.
- Pour in the coconut milk and stir well, scraping the bottom of the pan to release any browned bits.
- Add the cherry tomatoes and return the chicken to the skillet.
- Simmer uncovered for 8–10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the fresh cilantro and serve warm over rice or with flatbread.