One Pan Saucy Coconut Chicken
A quick and easy weeknight dinner featuring tender chicken simmered in a creamy coconut milk sauce with spices, perfect for busy evenings.
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breast
Spices
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon ground coriander
- to taste sea salt
- to taste ground black pepper
- 1/2 teaspoon ground paprika For the sauce
- 1/4 teaspoon ground cumin For the sauce
- 1/4 teaspoon ground coriander For the sauce
Vegetables
- 1 medium onion, diced
- 4 cloves garlic, mashed
Sauce
- 1/4 cup tomato paste
- 1/4 cup unsweetened shredded coconut
- 1 can full-fat coconut milk
Garnish
- 1/4 cup cilantro, chopped
- 1 lime, to squeeze on top
Oil
- 2 tablespoons olive oil Divided for cooking chicken and vegetables
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel to help spices adhere.
- In a small bowl, combine paprika, cumin, ground coriander, sea salt, and black pepper. Rub this spice blend into both sides of the chicken.
Cooking Chicken
- Heat a large, deep skillet over medium-high heat and add 1 tablespoon of olive oil.
- Place the seasoned chicken breasts in the skillet and cook undisturbed for 4-5 minutes on one side.
- Flip the chicken and cook on the other side for an additional 4-5 minutes. Remove from skillet and set aside.
Making the Sauce
- In the same skillet, add another tablespoon of olive oil. Add the diced onion and mashed garlic and sauté until fragrant and translucent.
- Add the remaining spices and tomato paste, mixing well for 2-3 minutes until it deepens in color.
- Pour in the coconut milk and stir in the chopped cilantro. Adjust salt and pepper as needed.
- Return the chicken to the skillet, coating it in the sauce and reheat until bubbling.
Final Touch
- Remove the pan from heat and squeeze lime juice over the top before serving.
Notes
Serve with rice or vegetables. Store leftovers in the fridge for up to 3 days. Freeze for longer storage, up to 3 months.