Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Coconut Milk Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 14 reviews
  • Author: Jessica
  • Prep Time: 3 hours 10 minutes
  • Cook Time: 15 minutes Instant Pot cooking plus 10 minutes natural release and sauce simmering time
  • Total Time: 3 hours 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Fusion, Asian-inspired
  • Diet: Halal

Description

This Easy Coconut Milk Chicken Recipe is a flavorful and tender dish featuring chicken breasts marinated and cooked in a rich coconut milk sauce infused with spices like turmeric, cumin, paprika, and ginger. It can be prepared either in an Instant Pot for a quick and juicy result or on the stovetop with a deliciously thickened sauce. Perfect for serving over rice, cauliflower, or vegetables, this versatile recipe takes about 3 hours and 25 minutes including marinating time and serves 4 people. Garnish with fresh cilantro and lime wedges to brighten the flavors.

Ingredients

Marinade and Sauce Ingredients

  • 1 (13 ounce) can coconut milk (about 1 1/2 cups)
  • 3 to 4 Tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons minced garlic or about 2 cloves
  • 1 Tablespoon honey or coconut sugar
  • 1/2 teaspoon sweet paprika or smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon curry powder
  • 2 teaspoons to 1 Tablespoon grated ginger or 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt

Chicken and Cooking

  • 1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
  • 1 Tablespoon avocado or coconut oil (for stove top cooking)
  • Optional slurry to thicken sauce – ½ Tablespoon cornstarch and ½ Tablespoon water (mixed before adding)

For Serving

  • Cilantro and/or green onion, for garnishing
  • Lime wedges, for serving

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together coconut milk, lime juice, ground cumin, minced garlic, honey or coconut sugar, paprika, turmeric powder, curry powder, grated or ground ginger, black pepper, and kosher salt until fully combined. This mixture will serve as both the marinade and the cooking sauce.
  2. Marinate the Chicken: Place the chicken breasts in a shallow baking dish or resealable plastic bag and pour the marinade over them. Ensure the chicken is fully coated, then cover or seal and refrigerate for 3 hours to 24 hours to allow flavors to permeate the meat.
  3. Cook in the Instant Pot: Remove the chicken from the marinade and set it on a cooking trivet inside the Instant Pot. Pour the remaining marinade over the chicken. Seal the lid and set the valve to sealing. Pressure cook on HIGH (manual setting) for 10 minutes (increase to 12-13 minutes for thicker breasts). Allow a natural pressure release for 10 minutes before opening the lid.
  4. Rest and Thicken the Sauce: Take the chicken out of the Instant Pot and let it rest for 5 minutes. Meanwhile, press the sauté button on the Instant Pot. Stir together the cornstarch and water to make a slurry, then add it to the sauce. Stir well and simmer for 30 seconds to 1 minute until the sauce thickens. Switch the Instant Pot to WARM mode to keep the sauce hot.
  5. Shred and Combine: When cool enough to handle, shred the chicken breasts with two forks. Return the shredded chicken to the Instant Pot and toss in the sauce. Let it simmer on WARM for another 5-10 minutes to blend the flavors and thicken the sauce further.
  6. Stovetop Cooking Option – Sear the Chicken: Heat a large skillet over medium-high heat and add the avocado or coconut oil. Once hot and sizzling, transfer the marinated chicken breasts (shaking off excess marinade) to the pan. Season with salt and pepper and sear each side for 2-3 minutes until golden. Remove chicken from pan.
  7. Make the Sauce on Stovetop: Add the remaining marinade to the skillet. Bring it to a light boil while scraping the bottom of the pan to release browned bits, cooking for about 2 minutes.
  8. Simmer Chicken with Sauce: Return the seared chicken breasts to the pan, partially cover, and cook on medium-low to medium heat for 10-15 minutes. Ensure chicken is cooked through with no pink inside and an internal temperature of 165°F (74°C). Remove and rest chicken for 5 minutes.
  9. Slice and Coat Chicken: Slice or shred the rested chicken and return to the pan. Stir to coat fully in the sauce and simmer for 5-8 minutes on low heat so the chicken absorbs the flavorful sauce.
  10. Serve and Garnish: Garnish with fresh cilantro and lime wedges. Serve hot over rice, cauliflower, or your choice of vegetables.
  11. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • For a smokier flavor, use smoked paprika instead of sweet paprika.
  • Adjust the amount of lime juice and sweetener based on your taste preference for more tang or sweetness.
  • Chicken thighs can be used instead of breasts if preferred for juicier meat, adjusting cooking time accordingly.
  • The optional cornstarch slurry helps thicken the sauce for a richer texture but can be omitted for a thinner sauce.
  • Ensure chicken reaches an internal temperature of 165°F (74°C) to guarantee it is safely cooked.
  • This recipe can be easily adapted to a slow cooker by combining ingredients and cooking on low for 4-6 hours.

Find it online: https://dishrise.com/easy-coconut-milk-chicken-recipe/