Creamy Coconut Chicken (Print Version)

# Ingredients:

→ Spice Blend

01 - ½ teaspoon black pepper (feel free to adjust)
02 - 1 teaspoon turmeric
03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - 1 teaspoon cayenne powder
06 - 1 teaspoon salt
07 - ½ teaspoon garlic powder

→ Main Ingredients

08 - 4 skinless, boneless chicken breasts
09 - 3 tomatoes, diced into medium chunks
10 - 3 tablespoons olive or coconut oil (split for cooking)
11 - 2 tablespoons freshly chopped cilantro or parsley
12 - 1 tablespoon finely grated fresh ginger
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 jalapeño pepper, seeded and chopped
15 - 1 medium onion, finely diced
16 - 3 cloves of garlic, minced
17 - 14 oz unsweetened coconut milk (1 can)

# Instructions:

01 - Combine the cumin, salt, turmeric, coriander, cayenne, garlic powder, and black pepper in a large bowl. Stir until everything is blended well together. This mix gives your dish great flavor and a warm yellow tone.
02 - Rub the spices into the chicken breasts, making sure to press it in evenly on all sides. Cover every inch! This step ensures that the chicken is flavor-packed when cooked.
03 - Heat 2 tablespoons of your oil in a large pan over medium heat. Once the oil is hot, add the chicken. Cook for 6–8 minutes on each side until they’ve got a golden color with a nice crust and are fully cooked through. Move them to a plate, lightly cover with foil, and set aside to keep them moist.
04 - Using the same pan (don’t clean off those browned bits!), pour in the remaining tablespoon of oil. Toss in the onion, jalapeño, garlic, and ginger. Stir and cook for about 5 minutes until the onion softens and turns translucent.
05 - Throw in the diced tomatoes and lemon juice, then sprinkle with some extra salt and pepper to your taste. Stir frequently and keep cooking until the tomatoes break down and create a sauce-like texture, about 5 minutes.
06 - Slowly pour in the coconut milk, mixing everything together. Let it gently simmer for around 5 minutes so the sauce thickens a bit and becomes creamy.
07 - Return the cooked chicken (plus any juices from the plate) into the sauce. Lower the heat and let everything simmer for another 5 minutes, allowing the chicken to soak up the flavors.
08 - Scatter chopped parsley or cilantro over the dish just before serving. Pair with naan or rice to scoop up the flavorful sauce and enjoy while warm.

# Notes:

01 - The warm spices and creamy coconut create a comforting, bold dish.
02 - Adjust the heat level by using more or less cayenne and jalapeño, depending on your preference.
03 - Leftovers can be stored in the fridge for 3–5 days and taste even better as the flavors meld.

Back