Description
This creamy coconut chicken dish pairs perfectly with steamed rice, delivering rich flavors and satisfying comfort.
Ingredients
Scale
- 1 lbs Chicken Breast
- to taste Salt
- to taste Pepper
- 2 tablespoons Olive Oil
- 1 medium Onion
- 3 cloves Garlic
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 0 teaspoon Cayenne Pepper
- 1 can Coconut Milk
- 1 can Diced Tomatoes
- 1 tablespoon Lime Juice
- 0 cup Fresh Cilantro
- to taste Steamed Rice
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-4 minutes until it becomes translucent. Toss in minced garlic, ground cumin, paprika, and cayenne, cooking for an additional minute until fragrant.
- Add the chicken cubes to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked on the outside.
- Generously season the chicken with salt and pepper to taste, enhancing the flavors before mixing in the sauce.
- Pour in the coconut milk, stirring to combine with the aromatics and chicken. Bring the mixture to a gentle simmer.
- Stir in the drained diced tomatoes and lime juice, adding an extra layer of brightness to the sauce.
- Reduce the heat to low, covering the skillet partially. Allow everything to simmer for 15-20 minutes until the chicken is thoroughly cooked and the sauce thickens.
- Remove from heat and stir in the chopped cilantro, adjusting seasoning if needed. Serve hot over fluffy steamed rice, garnished with extra cilantro.
Notes
- This dish can be adjusted with your preferred level of spice by varying the amount of cayenne pepper.
- Fresh cilantro can be omitted if you prefer a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg