Creamy Coconut Milk Chicken
A delightful dish with tender chicken and rich coconut milk, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 pounds chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (13.5 ounces) coconut milk
- 1 cup chicken broth
- 1 cup baby spinach
- 1 tablespoon lime juice
- to taste Fresh cilantro for garnish Use for garnish
- as needed Cooked rice or quinoa for serving To serve with the dish
Instructions
Cooking Instructions
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in minced garlic and grated ginger. Cook for an additional minute until fragrant.
- Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until it’s browned on all sides, roughly 8-10 minutes.
- Sprinkle in the cumin and paprika and stir well to coat the chicken with the spices.
- Pour in the coconut milk and chicken broth, mixing to combine. Bring this mixture to a gentle simmer.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
- Add the baby spinach and lime juice, allowing the spinach to wilt into the sauce.
- Taste the sauce and adjust the seasoning if necessary. Remove from heat.
- Serve the creamy coconut milk chicken over a bed of rice or quinoa, garnished with fresh cilantro.
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Notes
Using fresh ingredients significantly enhances flavors. For added spice, include chili flakes or a chopped chili pepper with the onions. The longer you simmer the dish, the more developed the flavors will be.