This Coconut Chicken is a delicious, healthy recipe that’s packed with flavor! Made with tender chicken breast that is seasoned with chili, turmeric, garlic powder, and black pepper and smothered to perfection in rich coconut milk, garnished with fresh dill. This one-pan coconut chicken dish is made in one pot and, best of all, ready in only 30 minutes!
This coconut milk chicken recipe is a winner in so many ways. I really like that it’s not a hugely complex mix of spices; just a few well-chosen flavors combine to make it special. This meal is delicious on top of rice, served over linguine pasta, or pasta of your choice. It’s comfort food that looks beautiful on a plate. And who doesn’t love chicken for dinner?
GATHER YOUR INGREDIENTS
This recipe doesn’t require any fancy or unusual ingredients. Just a few spices and some pantry staples. Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
- Boneless skinless chicken breast – I use boneless and skinless chicken breast cut into 1-inch pieces. You can also use chicken thigh, but it may take slightly longer to cook.
- Unsweetened coconut milk – I always use full fat Coconut Milk for the best flavor.
- Frozen peas and carrots mixture
- Coconut oil
- Garlic powder – You can substitute it with fresh garlic if desired.
- Chili powder
- Turmeric powder
- Lime juice
- Kosher Salt
- Black Pepper – If you can opt for freshly cracked pepper over the pre-ground stuff. It will add so much more flavor.
- Herbs ~ Freshly chopped dill
TIPS FOR MAKING PERFECT COCONUT CHICKEN
- Be sure to dry the chicken breast well before adding it to the hot oil in the skillet (paper towels work great).
- For best results, use full-fat unsweetened coconut milk or unsweetened coconut cream. Lite coconut milk has less fat than regular coconut milk and tends to be more watery-looking in the can.
- This coconut milk chicken is also delicious with skinless chicken thighs. Simply adjust the cooking time as needed.
- Add additional veggies like bell pepper or zucchini.
- Always taste the chicken once it’s done and adjust seasoning as needed.
- Store leftovers in a glass airtight container in the refrigerator for up to 2 days. I do not recommend freezing this dish.
HOW TO MAKE COCONUT CHICKEN
Dinner is just 30 minutes away when you make this Coconut Chicken! Be sure to prep all of the ingredients before you start cooking, as it all comes together quickly. Scroll below to the printable recipe card for details and measurements.
- Use skinless, boneless chicken breast. If your chicken has been frozen, make sure to thaw it completely and pat it dry with paper towels before using (only if the chicken has been frozen and thawed).
- Season the cubed chicken breast with salt, freshly ground black pepper, chili powder, and garlic powder.
- Heat a large Dutch oven or large skillet (with lid) over medium/high heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 1 tablespoon of coconut oil. Add chicken breast and sauté until lightly golden, about 3-4 minutes.
- Next, add frozen carrots and peas. Stir in coconut milk, lime juice, and turmeric. Cover and cook everything all together until the chicken is fully cooked and heated through, about 10-15 minutes. Taste sauce for salt and pepper; adjust accordingly. Garnish with chopped fresh dill.
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MORE RECIPES TO TRY
- Baked Asparagus with Cheese and Cherry Tomatoes
- Roasted Cauliflower Parmesan Steaks
- Baked Sweet Potato Fries
- Cream Of Asparagus Soup
- Potato and Cheese Pierogi (Pierogi Ruskie)
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Happy Cooking! -A
This post was originally published on May 5th, 2022, and republished on April 1st, 2024.
COCONUT CHICKEN
Equipment
- Dutch Oven or large skillet (with lid)
- Quality knife
- Cutting Board
Ingredients
- 4 boneless skinless chicken breast (cut into 1-inch pieces)
- 1 can unsweetened coconut milk (full fat coconut milk)
- 2 cups frozen peas and carrots mixture
- juice of 1/2 half lime plus more to taste
- 2 tablespoons coconut oil (or cooking oil of your choice)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Chili powder
- 1/2 teaspoon turmeric powder
- Kosher salt and ground black pepper
- 2 tablespoons fresh dill for garnish
Instructions
- Cut chicken breast into small pieces and generously season the chicken breast with salt, freshly ground black pepper, chili powder, and garlic powder.
- Heat a Dutch oven or large skillet (with lid) over medium/high heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of coconut oil. Add chicken breast and sauté until lightly golden, about 3-4 minutes.
- Add frozen carrots and peas. Stir in coconut milk, lime juice, and turmeric.
- Cover the pan, turn the heat down, and let simmer gently for about 10-15 minutes, just to heat everything through and finish cooking the chicken. Taste sauce for salt and pepper; adjust accordingly.Note: Check your pan often; it should just be very gently simmering, not furiously boiling. And make sure to cover the pan.
- Serve garnished with chopped dill and fresh lime juice. Enjoy!