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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.