Recipes For Chicken With Coconut Milk

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You will find, from looking at these recipes for Chicken with coconut milk, that each recipe calls for coconut milk in different ways. Some want you to use it as a marinade, some want you to use it as a cooking liquid. Coconut is found in recipes from every culture. There are over 6,000 recipes for chicken with coconut milk out there and that doesn’t count other foods that use coconut. You can get creative if you like with these 6,000 recipes and create something new.

Creamy Coconut Lime Chicken

Baked Coconut Lime Chicken is a tasty weeknight meal that’s made in one skillet and comes together in under 30 minutes. Chicken is pan-seared, then coated in a creamy coconut milk sauce and then baked to perfection.

chicken in a skillet with sauce and lime wedges

What can I say? I’ve been on a real chicken kick lately. Normally, I tend to gravitate more towards salmon (hellooooo honey soy salmon) or even tofu (like in my spicy tofu enchiladas), but lately I’ve been really into chicken, specifically this creamy coconut lime chicken.

See, this recipe is a super easy weeknight meal, and it tastes a little savory and a little sweet. Trust me, coconut, lime and chicken DO pair well together!

Recipe features 

  • A baked chicken recipe that’s ready in under 30 minutes and can be served alongside rice or any type of roasted vegetable.
  • Uses easy-to-find ingredients like coconut milk, chicken broth and cilantro to create the most delicious, creamy sauce.
  • Is made in one skillet, which makes the prep work and clean up super simple.

Ingredient notes

  • Chicken – Boneless, skinless chicken breasts; can use boneless, skinless chicken thighs if you prefer (see notes below)
  • Coconut milk – Canned, preferably full fat coconut milk for optimal flavor
  • All purpose flour – Can sub arrowroot starch to keep this gluten free
  • Brown sugar – Can sub coconut sugar if you prefer

Method

Step 1: First, preheat your oven to 375°, then heat oil in a large, oven-safe skillet or dutch oven over medium heat. While the oil is warming, combine the flour and cilantro in a bowl, then dip each chicken breast into that mixture, placing it directly into the hot skillet.

Step 2: Next, pan-sear the chicken. You’ll want to pan-sear it for 3-4 minutes per side, or until it’s golden brown.

pan-seared chicken in a dutch oven

Step 3: While the chicken is searing, whisk the coconut milk, chicken broth, sugar, and juice from 1 lime together in a bowl.

coconut milk and chicken broth in a cup

Step 4: Add the garlic to the skillet and let it simmer for 30 seconds, then remove the skillet from the heat and pour in the coconut milk mixture. Place the entire skillet into the oven and bake the chicken until it’s cooked through, about 10-15 minutes.

Step 5: Finally, drizzle the cooked chicken with the remaining lime juice, then sprinkle it with salt, pepper, extra cilantro, and a handful of chopped green onions.

Notes and FAQs

  • If your chicken breasts seem too large, or if you want to serve more people, simply slice each chicken breast in half length-ways to create thinner breasts. If you do this, you can cut the bake time in half (bake for 5-8 minutes instead of 10-15).
  • The combination of coconut oil and olive oil creates a savory-sweet flavor as you’re pan-searing the chicken. If you don’t have both, you can use one or the other.
  • Want to bulk this up? Feel free to add a few veggies to the skillet before baking (think: spinach, red onion and/or sliced shiitake mushrooms).
  • Always taste test the chicken once it’s done and adjust seasonings as needed. Want it to have more lime flavor? Add some lime zest on top. Want to increase the coconut-y flavor? Add a little more coconut oil to the sauce.

Can I use chicken thighs instead?

Yup! I’d use boneless, skinless thighs, and you’ll follow the same steps, but you’ll bake the chicken for less time, probably closer to 5-8 minutes.

CURRY COCONUT MILK CHICKEN THIGHS

If you enjoy curries, you must make these curry coconut milk chicken thighs now. It is so good, and so simple to make.

JUICY CHICKEN THIGHS IN CURRY RECIPE

We know we have a winner when Diane’s mom devours a dish. She is always a gracious eater, but usually samples like a hummingbird. Little sips and nibbles. However, these curry coconut milk chicken thighs  garnered a hearty eating and a couple days of compliments.

It began as a combination of two of our favorites, a nice homemade curry and our baked milk chicken thighs. Curries are always great and lends so well to these curry coconut milk chicken thighs. It seems like every Asian culture has their own take on curry. Spices, thicknesses, and textures all varying. There isn’t a right or wrong way to make curry, just as long as you like the flavors and textures.

Video: Curry Coconut Milk Baked Chicken Thighs Recipe:

Coconut Curry Baked Chicken Thighs

Curry Coconut Milk Chicken Thighs sauce pouring over chicken

HOW TO MAKE OUR HOMEMADE CURRY MIX

Curry is a combination of what ever spices you like. We’ll usually start with a light browning aromatics like garlic and sometimes onions or shallots in oil or butter. Then add our favorite curry blend and additional individual spices. If we are feeling ambitious we’ll mix up combinations of individual favorite spices, toast them create a very original blend from scratch. But usually we’ll enjoy the simplicity of a favorite curry blend for the spice mix, adding in an extra spice or two for a customized flavor or additional heat.

Cooking note: We tend to think of spices as lasting forever in the cupboard, but really the fresher the spices the better. After time they’ll start to lose their brightness and fullness of flavor. An older spice will work fine, but a fresher version is usually noticeably better.

COCONUT MILK CHICKEN THIGHS

After adding the spices to the garlic, we’ll give it a quick stir or two, and then add our liquid. For this curry we were craving a coconut milk style curry, so in goes the coconut milk along with some broth. Then add any other flavoring elements desired; ginger, lemongrass, bay leaves, etc…

If you want to make it even more over-the-top, add in your favorite veggies before you bake. The sky’s the limit here as to what you can add. Carrots, sliced onions, zucchini, potatoes, celery, water chestnuts, bamboo shoots, sugar snap peas, green beans, bell peppers. There’s nothing fussy about a good curry and a ton of was to adapt it to your own preferences.

drench the chicken in curry sauce and devour

Curry Coconut Milk Chicken Thighs in a skillet

The second factor in this recipe is the baked milk chicken thighs. When we first started cooking the milk chicken thighs we were enamored. Juicy, easy to throw together, and put in the oven and forget about it until the timer goes off. Well the love hasn’t faded.

This curry dish combines the two together perfectly. Season and sear the chicken, remove and make the curry in the same pan. And then add back in the chicken, place it in the oven and an easy 30 minutes later you have a perfect meal.

Enjoy!

CURRY COCONUT MILK ROAST CHICKEN THIGHS

 yield: 6 SERVINGS

 prep time: 15 MINS

cook time: 45 MINS

total time: 1 HR

Adapted from our milk chicken thighs, but this time with an Asian flair. Coconut milk, curry, cumin and bright lime zest really adds a wonderful curry take on our popular chicken recipe. Add what ever veggies you want before you bake it in the oven. Potatoes, carrots, eggplant, the veggie possibilities are endless!

INGREDIENTS

FOR THE CHICKEN THIGHS:

  • 2 pounds (907 g) chicken thighs (about 6 thighs), bone-in and skin-on
  • kosher salt or sea salt, to taste
  • fresh ground black pepper , to taste
  • 1 Tablespoon (15 ml) butter or olive oil
  • 3 cloves (3 cloves) garlic , minced
  • 1 (1 ) bay leaf
  • 1 Tablespoon (15 ml) curry powder
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) cayenne pepper , or to taste
  • 1 Tablespoon (15 ml) fish sauce (or soy sauce), or to taste
  • zest of 2 limes
  • 1 cup (226 g) coconut milk
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) minced cilantro

INSTRUCTIONS 

  • Preheat oven to 400° F (205°C).
  • Wash and pat dry chicken thighs. Season both sides of chicken thighs with salt and pepper.
  • In a large oven-proof skillet, melt butter or add oil on medium high heat. Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.
  • In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Add bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest. Then add coconut milk and chicken broth. Stir until combined. Bring liquid to a low simmer.
  • Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175° F (80°C).
  • After chicken is cooked, top with minced cilantro and serve over rice or with slices of crusty bread.

CREAMY COCONUT LIME CHICKEN


CREAMY COCONUT LIME CHICKEN — CHICKEN BREASTS ARE SIMMERED IN A SLIGHTLY SPICY COCONUT MILK BASED SAUCE IN THIS QUICK AND EASY WEEKNIGHT DINNER THE WHOLE FAMILY WILL LOVE!


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There’s nothing I love more than an easy weeknight chicken dinner recipe, and this Creamy Coconut Lime Chicken is a flavorful new favorite at my house!

My kids and I are big fans of coconut milk based curry dishes, so I was pretty sure this would be a hit. I was not disappointed.

And since it’s not actually a curry dish, my husband loved it too!

TRIED THIS RECIPE TODAY – AND LIKE A PREVIOUS POSTER, USED COCONUT CREAM INSTEAD OF COCONUT MILK…..IT WAS DELICIOUS!! THANK YOU! ~ TANZ

The creamy sauce gets a kick from red pepper flakes and a splash of lime juice, and if we’re being honest, the sauce is my favorite thing about this dish.

You’ll definitely want to serve this dish with a side of your favorite rice or some homemade Indian Naan Bread. Either one is a perfect accompaniment to the tender chicken and creamy, delicious sauce!

Did I mention the sauce was my favorite part?

Creamy Coconut Lime Chicken

Best of all, this chicken is so quick and easy to get on the table. The hardest part is remembering to thaw your chicken breasts ahead of time. At least it is for me……

But once that’s done, you can have this chicken ready to go in less than 30 minutes, which makes it perfect for those crazy busy weeknights when you still want to serve a home cooked meal. 

I added a diced red pepper to the recipe, but there’s not reason you couldn’t add even more veggies for a complete meal. Diced carrots, jalapeno (if you like even more spice), broccoli and mushrooms would all be wonderful additions.

We loved this Creamy Coconut Lime Chicken so much, I’ve started stocking coconut milk in my pantry so I can whip it up at a moments notice.

If you’re looking for a flavorful, exciting new way to serve chicken, you’ve got to give this recipe a try ASAP!


HERE’S WHAT YOU’LL NEED TO MAKE CREAMY COCONUT LIME CHICKEN


  • Chicken
  • Olive oil
  • Spices: salt and pepper, red chili flakes, turmeric
  • Produce: onion, garlic, red pepper, limes, fresh cilantro
  • Chicken stock
  • Cornstarch
  • Coconut milk
  • Cream

Creamy Coconut Lime Chicken

CREAMY COCONUT LIME CHICKEN

yield: 4-6 SERVINGS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

Chicken breasts are simmered in a slightly spicy coconut milk based sauce in this quick and easy weeknight dinner the whole family will love!PRINTSAVE

INGREDIENTS

  • 4-6 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 red bell pepper, diced
  • 2-3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon turmeric
  • 1 (13.6 oz.) can coconut milk
  • 2 tablespoons lime juice
  • 1/2 cup heavy cream
  • 1-2 tablespoons chopped fresh cilantro

INSTRUCTIONS

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm.
  2. Add the onion, bell pepper and garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften.
  3. In a small bowl, whisk together the chicken stock and cornstarch. Add to the skillet, along with the red chili flakes and turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly.
  4. Stir in the coconut milk and simmer for another 3-5 minutes. Stir in the lime juice and cream, then return the chicken to the pan. Season with salt and pepper, to taste. Continue to cook for an additional 5-10 minutes, or until chicken is completely cooked through. Sprinkle with fresh cilantro before serving.

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