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Coconut Milk Chicken

Coconut Milk Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 528
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 8 bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro

Method
 

  1. Heat oil in a large skillet over medium-high. Season chicken with salt and pepper, sear skin-side down 5 to 6 minutes until golden, flip and cook 3 to 4 minutes, then remove to a plate.
  2. Lower heat to medium, add onion and cook 3 to 4 minutes until softened. Stir in garlic, ginger, turmeric, cumin, and cayenne and cook 30 seconds.
  3. Pour in coconut milk and broth, scraping the pan. Return chicken skin-side up, cover, and simmer 10 to 12 minutes until chicken reaches 165°F and sauce thickens slightly.
  4. Off the heat, stir in lime juice and cilantro. Serve over rice with extra sauce spooned on top.

Notes

Cooking times vary a bit by chicken size, so check the thickest part of a thigh. If you’re making rice alongside, start it before you begin the chicken so everything finishes at the same time.