Creamy Coconut Chicken
A comforting dish featuring tender chicken in a rich coconut milk sauce flavored with garlic, ginger, and lime. Perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp cornstarch For coating the chicken
- 1 tbsp coconut oil For cooking the chicken
- to taste Salt & pepper
- 1 can full-fat coconut milk (13.5 ounce can) Provides creaminess
- 3 cloves garlic, minced Adds flavor
- 1 tbsp ginger, freshly grated Enhances aroma
- 2 tbsp soy sauce For umami richness
- 1 tbsp lime juice Adds acidity
- 0.5 tsp turmeric For color and flavor
- 0.25 tsp red pepper flakes Adjust for heat preference
- to garnish Fresh cilantro For flavor and presentation
Instructions
Preparation
- Cut the boneless, skinless chicken breasts into 1-inch cubes and toss with cornstarch, salt, and pepper in a mixing bowl.
Cooking
- Heat coconut oil in a skillet over medium heat. Add chicken cubes and cook until they are lightly browned on all sides.
- Reduce heat to medium-low and add minced garlic and grated ginger. Stir until fragrant.
- Pour in coconut milk, soy sauce, lime juice, turmeric, and red pepper flakes. Stir gently to combine.
- Let mixture simmer on low heat until chicken is cooked through and flavors meld.
- Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Notes
For a creamier sauce, simmer longer. Adjust seasonings to taste, and feel free to substitute cilantro with basil for a different flavor.