Coconut and Cilantro Chicken
Transport your taste buds to a tropical paradise with this Coconut and Cilantro Chicken recipe, a fragrant and creamy dish that’s perfect for weeknight dinners or special occasions. Tender, bite-sized chicken thighs are simmered in a luscious coconut milk sauce infused with the warm, earthy flavors of cumin, turmeric, and ground coriander, balanced by a hint of heat from red chili flakes. Fresh cilantro and a squeeze of lime juice add vibrant, citrusy notes, making this dish irresistibly bright and flavorful. Quick to prepare in under an hour, this one-pan recipe pairs beautifully with steamed rice or naan bread, soaking up every drop of the rich, savory sauce. Whether you're seeking a comforting dinner or a globally inspired culinary experience, Coconut and Cilantro Chicken delivers big flavor with minimal effort.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 400 ml coconut milk
- 30 grams fresh cilantro (coriander) leaves
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili flakes
- 1 piece lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 ml water
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.
Finely chop the onion, garlic, and fresh ginger. Also, chop the cilantro leaves, reserving a few for garnish.
Heat the olive oil in a large skillet or pan over medium heat.
Add the chopped onion to the pan and sauté for 4-5 minutes, or until soft and translucent.
Stir in the garlic, ginger, cumin, ground coriander, turmeric, and red chili flakes. Cook for another 1-2 minutes until fragrant.
Add the chicken pieces to the pan, season with salt and black pepper, and cook for 5-6 minutes until lightly browned on all sides.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and let the chicken cook for 20 minutes, stirring occasionally.
Stir in the chopped cilantro and the juice of one lime. Cook for an additional 2 minutes.
Taste and adjust seasoning if needed. If the sauce is too thick, add a small amount of water to achieve the desired consistency.
Garnish with additional cilantro leaves and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 36.1 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 229 mg | 18% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2186 mg | 47% | |
*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.
