This creamy coconut chicken is a quick and tasty dish that’s perfect for busy weeknights. Chicken cooked in a rich coconut sauce brings a taste of the tropics right to your table!
You won’t believe how simple it is to make! Just mix, cook, and enjoy the delicious flavors. I often serve it with rice to soak up that creamy goodness! 🍚
Key Ingredients & Substitutions
Chicken Thighs: I love bone-in, skin-on thighs for their juiciness and flavor. If you prefer, you can use boneless, skinless thighs, but watch the cooking time—these will cook faster!
Coconut Milk: Full-fat coconut milk brings creaminess and richness. Light coconut milk can be used, but it won’t be as creamy. Almond or cashew cream is a good dairy-free substitute if you’re out of coconut milk.
Fish Sauce: This adds umami to the dish, but soy sauce works perfectly too, especially for a vegetarian option. You can also use tamari for gluten-free needs.
Fresh Herbs: Cilantro and basil bring great freshness. If you’re not a fan of cilantro, parsley can be a nice substitute. Thai basil offers a unique twist, if you can find it!
How Do I Get the Chicken Skin Perfectly Crispy?
Crispy skin adds amazing texture and flavor, so here’s how to nail it:
- Start with a hot skillet; this helps the skin crisp quickly. Make sure to use medium-high heat when adding the chicken.
- Cook the chicken skin-side down first. Avoid moving it around; let it sit to form a good sear.
- Once golden brown, flip the chicken and continue cooking for a few more minutes.
- Don’t overcrowd the pan; cook in batches if necessary for the best results!
With these tips, you’ll get perfectly cooked chicken with a deliciously crispy skin every time! Enjoy your creamy coconut chicken on those busy nights. 😊
Creamy Coconut Chicken – Easy Weeknight Dinner
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 small red chili, sliced (optional, for heat)
- 1 teaspoon grated fresh ginger
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar or maple syrup
- Juice of 1/2 lime
- Fresh cilantro, chopped for garnish
- Fresh basil or Thai basil leaves for garnish
- Sliced green onions for garnish
How Much Time Will You Need?
This delicious Creamy Coconut Chicken takes about 10 minutes to prepare and around 30 minutes to cook, making it a quick and perfect dish for a weeknight dinner. Total time needed is approximately 40 minutes. You’ll be enjoying this flavorful meal in no time!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken thighs generously with salt, pepper, paprika, and turmeric. This will give them a lovely flavor and make them beautiful when cooked!
2. Sear the Chicken:
In a large skillet, heat olive or coconut oil over medium-high heat. When the oil is hot, place the chicken thighs skin-side down in the skillet. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Aromatics:
In the same skillet, add the chopped onion, minced garlic, grated ginger, and sliced red chili (if using). Sauté everything for about 2-3 minutes until fragrant and the onion is softened. This step really builds up the flavor!
4. Create the Coconut Sauce:
Pour in the can of coconut milk, making sure to scrape up any tasty browned bits stuck to the bottom of the pan. This adds even more flavor to your sauce!
5. Add Flavorings:
Now, stir in the fish sauce (or soy sauce), brown sugar, and the lime juice. Mix everything together well and let it cook for just a minute to mingle the flavors.
6. Simmer the Chicken:
Return the chicken thighs to the pan and spoon some sauce over them to coat. Reduce the heat to medium-low, cover the pan, and let it simmer uncovered for about 15 minutes, or until the chicken is fully cooked through and the sauce has thickened. It should be deliciously fragrant by now!
7. Final Touches:
Before serving, taste the sauce and adjust any seasonings as needed. If you like it saltier, add a pinch more fish sauce or soy sauce. If you want it sweeter, a touch more brown sugar is great!
8. Garnish and Serve:
Garnish your creamy coconut chicken with freshly chopped cilantro, fresh basil, and sliced green onions for a pop of color and flavor. Serve hot with steamed jasmine rice or your preferred side, and enjoy this easy weeknight dinner!
This recipe creates a rich, flavorful creamy sauce with a tropical twist from the coconut milk, perfectly balanced with lime’s tang and subtle spice from chili. It’s easy, comforting—and absolutely delicious!
FAQ for Creamy Coconut Chicken
Can I Use Different Cuts of Chicken?
Absolutely! While bone-in, skin-on chicken thighs give great flavor, you can use boneless, skinless chicken breasts or thighs. Just adjust the cooking time, as they cook faster—about 10-15 minutes of simmering should be enough!
What if I Don’t Have Coconut Milk?
If you’re out of coconut milk, you can substitute it with heavyweight cream for a similar richness, or use a mix of half broth and half cream for a lighter option. For a dairy-free alternative, almond or cashew cream works nicely!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. You may need to add a splash of water or broth to loosen the sauce a bit!
Can I Make This Dish Spicier?
Sure! If you want more heat, add more sliced red chilies or a pinch of red pepper flakes while cooking. For a quick kick, you can also serve it with a side of chili paste or hot sauce. Adjust the spice level to suit your taste!
