Tender Coconut Milk Chicken
A delightful dish combining tender chicken with creamy coconut milk, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Southeast Asian
- Diet: Non-Vegetarian
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the chicken pieces to the skillet and sprinkle with salt, pepper, and curry powder. Cook until the chicken is lightly browned, stirring occasionally, for about 5-7 minutes.
- Pour in the coconut milk, stirring to combine with the chicken and spices. Bring to a gentle simmer, then reduce the heat to low.
- Cover the skillet and let the mixture simmer for 20 minutes, allowing the flavors to meld and the chicken to become tender. Check occasionally and stir to prevent sticking.
- Remove from heat once the chicken is cooked through and tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
Monitor the heat to prevent curdling. Adjust spices based on preference.