There’s something so satisfying about a creamy, spiced chicken dish that feels both exotic and comforting.

This Coconut Milk Chicken is rich, flavorful, and infused with warm spices, tomatoes, and coconut milk.

It’s hearty enough for dinner yet light and fresh with a squeeze of lime and cilantro garnish.

Why You’ll Love This Recipe

The chicken is coated in aromatic spices for bold flavor.

A creamy coconut-tomato sauce makes it both hearty and satisfying.

It’s versatile—pairs perfectly with rice, naan, or roasted veggies.

It comes together in under 45 minutes, perfect for weeknights.

What You’ll Need (Ingredient Highlights)

Boneless, skinless chicken breasts for a lean protein base.

Coconut milk adds a creamy, silky texture without heavy cream.

Tomatoes balance the richness with tangy sweetness.

Spices like cumin, paprika, and oregano bring warmth.

Fresh cilantro and lime add a bright, refreshing finish.

Pro Tips Before You Start

Shake the coconut milk well before opening—it tends to separate.

Pat chicken dry before seasoning for better browning.

Don’t rush the sauce; letting it simmer deepens the flavor.

If you prefer more heat, increase the cayenne pepper.

How to Make Coconut Milk Chicken

Step 1 – Prepare the chicken

Pat chicken dry. Mix cumin, paprika, oregano, cayenne, salt, and pepper.

Rub seasoning on the chicken.

Step 2 – Sear the chicken

Heat olive oil in a skillet.

Cook chicken for 6–7 minutes per side until golden and nearly cooked through.

Remove and set aside.

Step 3 – Cook the aromatics

Add more oil to the skillet.

Sauté onion until soft, then add garlic and tomato paste. Stir until fragrant.

Step 4 – Add the tomatoes

Stir in diced tomatoes and cook until softened, about 5 minutes.

Step 5 – Make the sauce

Pour in coconut milk.

Simmer for 5 minutes until slightly thickened.

Step 6 – Finish cooking

Return chicken to skillet.

Simmer on medium-low 4–5 minutes until cooked through (165°F).

Step 7 – Garnish and serve

Taste and adjust seasoning.

Garnish with cilantro and serve with lime wedges.

What to Serve It With

Steamed jasmine rice or basmati rice to soak up the sauce.

Warm naan or flatbread for dipping.

Roasted or sautéed vegetables for a lighter side.

Variations / Substitutions

Swap chicken breasts for thighs for juicier meat.

Use fire-roasted canned tomatoes for extra depth.

Add spinach or kale in the final minutes for more greens.

Replace cayenne with chili flakes or omit for a milder dish.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat gently on the stovetop with a splash of broth or coconut milk.

Freeze for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

Can I make this with chicken thighs instead of breasts?
Yes, thighs are juicier and work beautifully with this sauce.

Do I need to use full-fat coconut milk?
Full-fat makes the sauce richer, but light coconut milk works too.

Can I make it dairy-free and gluten-free?
Yes, this recipe is naturally dairy-free and gluten-free.

What can I use instead of tomato paste?
A little ketchup or extra tomato puree can work in a pinch.

How do I know when the chicken is done?
It should reach an internal temperature of 165°F.

Can I make this ahead?
Yes, cook and store in the fridge, then reheat gently before serving.

Final Thoughts

This Coconut Milk Chicken is creamy, flavorful, and surprisingly easy.

It’s a dish that feels special yet simple enough for weeknights.

Serve it with rice or bread, and it’s sure to become a family favorite.

The Boat Shed Kitchen

Coconut Milk Chicken Recipe

This coconut milk chicken is creamy, fragrant, and full of bold spices. Juicy chicken breasts are simmered in a rich coconut-tomato sauce with cumin, paprika, and oregano, finished with fresh cilantro and lime. It’s a quick, flavorful dinner that pairs perfectly with rice or flatbread.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts (1–1½ inch thick)
• 1 tsp ground cumin
• 1 tsp smoked or sweet paprika
• 1 tsp dried oregano
• ½ –1 tsp cayenne pepper adjust to taste
• 1 –1½ tsp salt to taste
• ¼ –½ tsp freshly ground black pepper
• 3 tbsp olive oil divided
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 tbsp tomato paste
• 2 cups diced fresh tomatoes or 1 can, drained
• 14 oz unsweetened coconut milk shaken and stirred
• Fresh cilantro chopped (for garnish)
• Lime wedges for serving

Method

 

1. Pat chicken dry. Mix spices and season chicken.
2. Heat 2 tbsp oil in a skillet.
3. Cook chicken 6–7 minutes per side until golden. Remove and cover.
4. Add remaining oil. Sauté onion until soft, then add garlic and tomato paste.
5. Stir in tomatoes and cook 5 minutes until softened.
6. Pour in coconut milk. Simmer 5 minutes until sauce thickens.
7. See full steps with tips & photos → https://theboatshedcafe.com/coconut-milk-chicken-recipe/

Notes

• Use full-fat coconut milk for the creamiest sauce.
• Adjust cayenne for your spice preference.
• Serve with steamed rice, naan, or roasted vegetables.