Dairy-Free Coconut Chicken
Indulge in the creamy, aromatic flavors of Dairy-Free Coconut Chicken, a healthy and vibrant take on a classic comfort food dish. Tender chicken breasts are seared to golden perfection and gently simmered in a luxurious coconut milk sauce infused with bold spices like curry powder, cumin, and turmeric, along with a zesty splash of lime juice. This dairy-free recipe packs a punch of flavor with fragrant garlic, grated ginger, and a hint of red chili flakes for subtle heat. Garnished with fresh cilantro, this one-skillet wonder is perfect for weeknight dinners, pairing beautifully with jasmine rice or a crisp green salad. Quick to prepare in just 45 minutes, it’s an easy-to-make, gluten-free meal that’s big on flavor and perfectly suited for those with dietary sensitivities.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 400 ml coconut milk
- 2 tablespoons lime juice
- 2 tablespoons coconut oil
- 2 pieces garlic cloves, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon red chili flakes
Instructions
Start by gently pounding the chicken breasts between two sheets of plastic wrap or parchment paper to an even thickness of about 0.5 inch.
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet over medium heat, add the coconut oil. Once melted and hot, place the chicken breasts in the skillet.
Cook the chicken for about 5-6 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Stir in the curry powder, ground cumin, and turmeric powder, cooking for another 1-2 minutes to toast the spices.
Pour the coconut milk into the skillet, using a spatula to scrape up any browned bits from the bottom of the pan.
Add the lime juice and red chili flakes, stirring to combine.
Return the chicken to the skillet, spooning the sauce over the chicken.
Reduce the heat to low and let the chicken simmer in the coconut sauce for about 10 minutes, allowing the flavors to blend.
Adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped cilantro before serving.
Serve warm with your choice of side, such as steamed jasmine rice or a fresh green salad.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4569 mg | 199% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 29.5 g | ||
| Protein | 217.4 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2402 mg | 51% | |
*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.
