Description
A simple, flavorful recipe for chicken breasts cooked in a rich, slightly sweet, and savory coconut milk sauce.
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
- Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
- Add the garlic and ginger to the skillet and cook for 1 minute until fragrant.
- Stir in the curry powder and turmeric. Cook for 30 seconds.
- Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
- Stir in the brown sugar and lime juice. Taste the sauce and adjust seasoning if needed.
- Return the browned chicken to the skillet. Simmer for 5 to 7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Garnish with fresh cilantro before serving.
Notes
- Serve this creamy coconut chicken over steamed rice or with warm naan bread to soak up the sauce.
- For a richer flavor, substitute half of the chicken broth with pineapple juice.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce during the last 2 minutes of cooking.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 28
- Saturated Fat: 22
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 38
- Cholesterol: 110