Description
This Creamy Coconut Milk Chicken features tender chicken breasts simmered in a luscious coconut sauce, complemented by vibrant peppers and fresh cilantro for a delightful meal.
Ingredients
Main ingredients
- 4 pieces Chicken breasts, boneless skinless
- 1/4 cup Cilantro, fresh (For garnish)
- 3 cloves Garlic, minced
- 1 tbsp Ginger, fresh, minced
- 1 piece Green bell pepper, diced
- 1 small Onion, chopped
- 1 piece Red bell pepper, diced
- 1 cup Tomatoes, chopped
- 1 can Coconut milk, full-fat (Use full-fat for creaminess)
- 1/2 tsp Black pepper
- 1 tsp Salt (Adjust to taste)
- 1/2 tsp Turmeric, ground
- 1 tbsp Olive oil (For cooking)
- 1 tsp Cumin, ground
Instructions
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken breasts with salt and pepper, then sear them in the hot oil until golden brown on both sides, about 5-7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add chopped onion, garlic, ginger, green bell pepper, and red bell pepper, sautéing until the vegetables are tender.
- Stir in chopped tomatoes, coconut milk, turmeric, and cumin, bringing the mixture to a simmer.
- Return the seared chicken to the skillet, cover, and cook for an additional 10-15 minutes, until the chicken is cooked through.
- Garnish with fresh cilantro before serving.
Notes
Serve with rice, couscous, naan, or bread. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for longer storage, reheating gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: asian, Comfort Food