Description
This flavorful coconut chicken skillet is a perfect blend of spices and creamy coconut milk, making it a delightful meal enjoyed over rice or flatbread.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1 bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red or yellow bell pepper, sliced
- 13 oz full-fat coconut milk (1 can)
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional, for extra heat)
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Instructions
- Pat chicken dry with paper towels and cut into 1 bite-sized pieces. Season with salt, black pepper, smoked paprika, cumin, and red pepper flakes. Let rest for 10 minutes to allow flavors to meld.
- Heat olive oil in a 12-inch skillet over medium-high heat. Add seasoned chicken in a single layer (work in batches if needed) and sear for about 5 minutes per side until golden and crisp and internal temperature reaches 165°F. Remove from skillet and set aside.
- In the same skillet, add chopped onion, minced garlic, and grated ginger. Sauté for about 3 minutes until soft and fragrant.
- Add sliced bell pepper and continue to sauté until tender yet crisp, about 2 to 3 minutes more.
- Pour in coconut milk and diced tomatoes. Stir in turmeric powder, ground coriander, and optional chili powder. Allow sauce to simmer gently for 5 to 7 minutes until it coats the back of a spoon.
- Return seared chicken to the skillet, ensuring each piece is coated in the sauce. Simmer for 10 minutes to allow chicken to absorb the flavors and finish cooking through.
- Finish by squeezing fresh lime juice over the dish and garnishing with chopped cilantro for bright, herbal freshness.
- Serve immediately over rice or with flatbread, savoring the blend of textures and layers of flavor.
Notes
- This recipe can be adjusted for spiciness by modifying the amount of red pepper flakes and chili powder.
- Serve with a side of rice for a complete meal.
- Feel free to substitute chicken thighs with chicken breasts if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg