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30-Minute Creamy Coconut Chicken with Caribbean Flavors

Close-up of seared pieces of coconut chicken served in a rich, creamy yellow sauce and topped with fresh chopped parsley.
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Make this easy coconut chicken dinner tonight. Tender chicken simmers in a rich, luscious coconut milk sauce with bright Caribbean spices. This recipe is ready in 30 minutes, making it perfect for a quick weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon lime juice, fresh
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Season the cut chicken pieces evenly with salt and pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 4 to 5 minutes. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes.
  4. Add the minced garlic, grated ginger, turmeric, cumin, and cayenne pepper to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
  5. Pour in the full-fat coconut milk and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
  6. Return the browned chicken to the skillet. Stir to coat the chicken in the sauce.
  7. Reduce the heat to low, cover the skillet, and let it simmer for 10 to 12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  8. Remove the skillet from the heat. Stir in the fresh lime juice. Taste the sauce and adjust salt or spice if needed.
  9. Serve the creamy coconut chicken immediately over rice or with your favorite side. Garnish with fresh cilantro.

Notes

  • For a thicker sauce, remove the lid during the last 5 minutes of simmering.
  • If you prefer a milder flavor, omit the cayenne pepper or reduce it to a pinch.
  • This dish pairs well with jasmine rice or toasted coconut flakes sprinkled on top for texture.

Nutrition

Find it online: https://frostedfancies.com/coconut-chicken-creamy-dinner-recipe/