Chicken in Coconut Milk
Elevate your dinner table with this aromatic and creamy Chicken in Coconut Milk recipe, a perfect balance of warm spices and rich, velvety flavors. Tender, bone-in chicken thighs are simmered to perfection in a fragrant blend of coconut milk, ginger, garlic, and earthy turmeric, creating a luscious sauce that's both comforting and vibrant. The subtle heat from optional red chili flakes and the zesty brightness of fresh lime juice take this dish to the next level, while a sprinkle of fresh cilantro adds a burst of freshness. Serve it over steamed rice or with warm flatbreads to soak up every last drop of the decadent sauce. Ready in under an hour, this one-pot wonder is ideal for a weeknight dinner or a special occasion. Keywords: chicken in coconut milk, creamy chicken recipe, coconut milk sauce, weeknight dinner, one-pot chicken recipe.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 400 ml Coconut milk
- 1 large Onion
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Vegetable oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili flakes (optional)
- 250 ml Chicken stock
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (coriander leaves)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Pat dry the chicken thighs with paper towels and season them with salt and black pepper on both sides. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion to the pan and sauté until softened and lightly golden, about 5 minutes.
Add the minced garlic and grated ginger. Stir and cook for 1–2 minutes until fragrant.
Sprinkle in the turmeric powder, ground coriander, and red chili flakes (if using). Stir the spices into the onions and cook for 1 minute to toast the spices.
Place the chicken thighs in the pan, searing on each side for 2–3 minutes until lightly browned.
Pour in the coconut milk and chicken stock. Stir gently to combine. Bring to a gentle simmer.
Cover the pan with a lid and reduce the heat to low. Let the chicken simmer for 25–30 minutes until fully cooked and tender.
Remove the lid and stir in the lime juice. Adjust seasoning with additional salt or pepper, if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot over steamed rice or with warm flatbreads for a complete meal.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 39.0 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2363 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
