Description
A flavorful Coconut Milk Chicken recipe featuring tender pan-fried chicken breasts simmered in a rich, aromatic coconut milk sauce with a hint of sweet chili, ginger, garlic, and lime. Perfect for an easy yet exotic weeknight meal served over rice.
Ingredients
Chicken
- 2 large chicken breasts
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables and Aromatics
- 2 green onions, chopped (white and green parts separated)
- 2 teaspoons freshly grated ginger (or 3/4 teaspoon ground ginger)
- 4 garlic cloves, minced (or 1 teaspoon ground garlic)
Sauce
- 1 13.5 oz. can quality coconut milk
- 2 teaspoons cornstarch
- 1/4 cup Asian sweet chili sauce (like Mae Ploy)
- 3-4 tablespoons honey (start with 3)
- 1/4 cup lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon Asian chili sauce (more or less to taste)
- 1 teaspoon dried basil
Garnish
- Sliced Fresno or jalapeno peppers
- Chopped cilantro
- Sliced green onions
Instructions
- Prepare the Coconut Sauce: Whisk together the coconut milk, cornstarch, Asian sweet chili sauce, honey, lime juice, reduced sodium soy sauce, Asian chili sauce, and dried basil in a bowl. Set aside for later use.
- Prepare the Chicken: Slice each chicken breast horizontally through the equator to create 4 fillets. Place them between plastic wrap and gently pound to an even thickness. Pat dry with paper towels to remove excess moisture.
- Season and Dredge: In a shallow dish, whisk together flour, salt, ground ginger, garlic powder, ground coriander, turmeric powder, and pepper. Dredge each chicken fillet in the seasoned flour mixture, shaking off any excess. Place on a dry surface ready for cooking.
- Cook the Chicken: Heat the butter and olive oil in a large skillet over medium-high heat until hot. Add the chicken fillets and cook for 4-5 minutes per side, depending on thickness, until golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm. Do not wipe out the skillet.
- Sauté Aromatics: Reduce the skillet heat to medium. Add a small drizzle of olive oil if needed. Add the white parts of the green onions and sauté for about 1 minute until softened. Add the minced garlic and freshly grated ginger and cook for an additional 30 seconds until fragrant.
- Simmer the Sauce: Reduce the heat to low. Pour in the prepared coconut sauce mixture while scraping the brown bits off the bottom of the pan to incorporate flavor. Bring the sauce to a gentle simmer and cook for 1-2 minutes, until thickened. Taste carefully and adjust the seasoning by adding more honey for sweetness or lime juice for tanginess as desired.
- Combine and Serve: Return the cooked chicken fillets to the skillet and warm through in the sauce gently. Garnish with chopped cilantro, basil, sliced green onions, and sliced Fresno or jalapeno peppers to add freshness and a spicy kick. Serve the Coconut Milk Chicken hot over rice for a complete meal.
Notes
- For thicker sauce, ensure to simmer until desired consistency is reached.
- Adjust chili sauce quantities according to preferred spice level.
- Chicken breasts can be substituted with thighs if preferred; adjust cooking time accordingly.
- Pounding chicken to even thickness ensures even cooking and tenderness.
- Use fresh ginger and garlic for best flavor, but ground spices can substitute in a pinch.
- Serve with steamed jasmine or basmati rice to complement the flavors.
