When the winter wind starts to howl, you need something warm and comforting fast. This Coconut Milk Chicken is the answer to your busiest weeknights. It brings a golden glow to your table in just 30 minutes.
You will love how the creamy sauce hugs every piece of tender chicken. It is simple enough for beginners but tastes like a restaurant treat. Your kitchen will smell amazing as the ginger and garlic sizzle away.
Why You Will Love This Recipe
This dish is a true one-pan wonder for busy families. You only need a few pantry staples to create deep, rich flavors. It is naturally gluten-free and packed with satisfying protein for everyone.
The mild, creamy sauce is very kid-approved and friendly for picky eaters. You can get dinner on the table without a mountain of dirty dishes. It is the ultimate soul-warming comfort food for a cold evening.
How It Comes Together
Making this recipe is as simple as searing and simmering. You start by browning the chicken to lock in all that savory flavor. Then, you let the aromatics soften until they are sweet and fragrant.
The coconut milk creates a velvety sauce with almost no effort. Even if you are new to cooking, you can master this method easily. Everything happens in one skillet for a stress-free experience.
Simple Ingredients
Most of these items are likely already in your pantry or fridge. Using fresh ginger and lime makes a big difference in the final taste.
- 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice, freshly squeezed
- 1 tsp ground turmeric
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.25 cup fresh cilantro, chopped
Step-by-Step Directions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and sear until browned on all sides, approximately 5 to 7 minutes.
- Remove the chicken from the skillet and set aside.
- Add the diced onion to the skillet and sauté until translucent, about 3 to 4 minutes.
- Incorporate the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
- Stir in the turmeric, salt, and black pepper.
- Pour in the coconut milk and fish sauce, deglazing the pan by scraping the bottom.
- Return the chicken to the skillet and bring the mixture to a simmer.
- Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes until thickened.
- Stir in the lime juice and garnish with chopped cilantro prior to serving.
Best Ways to Enjoy It
Serve this golden chicken over a fluffy bed of jasmine rice. The rice soaks up every drop of that delicious, creamy sauce. You can also pair it with steamed broccoli for a fresh, balanced meal.
For a cozy night in, enjoy it in large bowls with warm naan. Add an extra squeeze of lime to make the bright flavors pop. It is a meal that feels like a big, warm hug.
Storage & Reheating
This recipe stores beautifully in the fridge for up to three days. Keep it in an airtight container to maintain the fresh aromas. The flavors actually deepen and improve the next day.
To reheat, simply warm it in a small saucepan over low heat. Add a splash of water or broth if the sauce is too thick. Avoid the microwave if you want to keep the chicken tender and juicy.
Tips for Best Results
- Do not skip browning the chicken for the best savory flavor.
- Use full-fat coconut milk for a truly rich and creamy texture.
- Grate your ginger fresh instead of using the dried powder version.
- Scrape the bottom of the pan to release all those tasty browned bits.
- For a winter twist, add a pinch of red pepper flakes for heat.
- Double the batch because the leftovers make a fantastic easy lunch.
- Always add the lime juice at the very end for brightness.
Ways to Switch It Up
- Swap chicken thighs for chicken breasts if you prefer leaner meat.
- Add a handful of spinach at the end for extra garden-fresh greens.
- Use soy sauce instead of fish sauce for a slightly different saltiness.
- Stir in some snap peas during the last five minutes of simmering.
Common Questions
Can I use light coconut milk?
You can, but the sauce will be much thinner. Full-fat milk gives you that signature restaurant-style richness you want.
Is this dish very spicy?
No, this recipe is very mild and focuses on aromatic warmth. It is perfect for kids or anyone who avoids high heat.
Can I make this ahead of time?
Yes, you can prepare it a day early for stress-free entertaining. Just reheat gently so the chicken stays nice and tender.
I hope this golden Coconut Milk Chicken brings a little warmth to your home tonight. It is such a joy to share a meal that feels this special yet stays so simple. Happy cooking!
— Lidia
Coconut Milk Chicken
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice, freshly squeezed
- 1 tsp ground turmeric
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and sear until browned on all sides, approximately 5 to 7 minutes.
- Remove the chicken from the skillet and set aside.
- Add the diced onion to the skillet and sauté until translucent, about 3 to 4 minutes.
- Incorporate the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
- Stir in the turmeric, salt, and black pepper.
- Pour in the coconut milk and fish sauce, deglazing the pan by scraping the bottom with a wooden spoon.
- Return the chicken to the skillet and bring the mixture to a simmer.
- Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes until the sauce has thickened and the chicken reaches an internal temperature of 165°F (74°C).
- Stir in the lime juice and garnish with chopped cilantro prior to serving.
