This coconut milk sauce for chicken is flavorful and straightforward. It tastes fantastic over spaghetti or rice and will fill your home with the alluring odors of South American cooking.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 3 tomatoes, seeded and chopped
- 1 (14 ounce) can light coconut milk
- 1 bunch chopped fresh parsley, for garnish
Instructions
- Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.
- Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.
- Spoon sauce over chicken and garnish with parsley.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 7 g |
| Sodium | 234 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! We all loved it. I left out the cayenne and jalapenos because I had houseguests. I also didn’t seed the tomatoes because I was doubling the recipe and didn’t want to bother. I only needed 1 can of coconut milk for a yummy, creamy sauce. I am saving this recipe to make again!
We did not like this dish. It includes two many seasonings that do not go well together and wasted my seasonings
Delicious! Our tastebuds are happy. I made modifications for ingredients I had on hand. I used a can of stewed tomatoes b/c I didn’t have fresh. Also, I HATE working with fresh jalapeños (I always accidentally rub my eyes, ow) so I used pickled jalapeños. I held the tomatoes and jalapeños until the very last step because they didn’t need to cook down like the fresh ingredients. About the cayenne… these reviews go back and forth whether one tsp is too much or not. Bottom line, you probably know your household so if you regularly use a whole tsp in a dish, go ahead. Based on my family’s tastes, I halved the cayenne and it was perfect.
I followed directions. Frying the spicy chicken peppersprayed the house, make it difficult to breathe. Finished recipe then served. Way too much sauce, was bland. The only bit of flavor was from the cayenne and jalapenos.
Loved it! Added chopped corguettes and yellow bell peppers to add a little more colour. Sat it on a bed of egg noodles and garnished with fresh coriander and a squeeze of a lime. Filling, but fresh and layered with flavours.
Used half the cayanne, but could have gone with the whole teaspoon. Did use half a poblano instead of jalapenos, what I had, and less heat. Added some corn starch at the end to thicken things up a bit. Overall great, unique flavors.
Delicious! I reduced the cayenne to like 1/4 teaspoon and only used 1 jalapeno pepper plus regular coconut milk (tastes just so much better). I cut each chicken breast into a few big chunks, seasoned them and browed them on all sides. When I added the coconut milk to the sauce I added the chicken as well and let it cook in the sauce until done (5-10 minutes). Served it over rice. Really really good! I like that it made a lot of sauce
Delicious recipe. I added bell peppers to the recipe. In addition, I mixed the chicken in the final step by adding the chicken to the mix in the coconut milk.
A great recipe overall, but much better without the jalapeno peppers, which make it much too hot. It’s perfect with all the other ingredients.
Delicious!!! I left jalapeño seeds in for more heat, used double the ginger, added some garlic powder to the chicken rub and used a ginger hot sauce called Angry Ginger, and it was spicy and amazing! Thanks for the great idea.
It was decent. I’d rather have a coconut curried chicken. The flavor was ok, more spice came through than anything else. I probably won’t make it again.
I made it exactly as written, except for substituting canned petite diced tomatoes. I salted and peppered, but I still thought it was bland. My husband loved it, though, so I guess it just wasn’t my style. I think I wanted it to taste more like curry, but instead it tasted mostly like coconut milk with cayenne pepper in it.
Easy recipe to follow, with a nice blend of flavors. I didn’t use cayenne because I had run out, so I used ground Ancho instead, and the dish was plenty zippy. Can’t imagine using a whole tsp of cayenne so be cautious. I will definitely make this again. Thanks!
I really really love this!! Made it twice in two weeks!
Easy to put together and excellent flavor! I’m a bit of a wimp when it comes to spicy foods so caution told me to halve the jalapeno and cayenne pepper requirement. Excellent flavor and the heat wasn’t overwhelming. Will definitely keep this recipe as a regular!
This recipe was a-ma-zing!!! I halved the cayenne pepper, and omitted the jalapenos because I didn’t have any. I also added diced potatoes and carrots when I added the onion to the pot to bulk up the dish. I salted the dish to my taste as I went (potatoes need salt!) I had browned my diced chicken at the beginning, not cooking it all the way through because I was going to simmer it in the sauce and didn’t want it to get tough from overcooking. I also added red pepper for color, allowing all the flavors to simmer together for a bit before serving it with brown rice and garnishing with parsley. This dish is a definite repeat!
It was delicious! Just add more jalapeños to make it spicer. Family loves spicy and loved this dish. Will make it more often ! Thank you!!
I followed this recipe exactly and it was really tasty. It had a nice spicy kick that I loved.
Insanely delicious we ate the whole pan! I added chopped potatoes and lots of fresh Basil at the end of cooking. Omitted fresh parsley. Also doubled spices and only used a touch of cayenne because of the kiddos. Chopped jalapeños served on the side. Cooked onions in oil added chicken for 5 minutes then added tomatoes, potatoes, garlic, ginger and finally coconut milk. Added rest of spices and generous amounts of salt and pepper.
Delicious! Loved this new flavor! Only adaptations we made was no jalapeños (so added a little red pepper flakes) and we added fresh mushrooms and spinach to the sauce. We had it over pasta and it was so yummy! Definitely going into our rotation.
This recipe was quick and easy to make. It was a hit with my family who are leary of anything new. I tamed it down by substituting red bell pepper for the jalapeño and I used sugared ginger instead of fresh ginger. Sweetening the sauce a bit complimented the dish nicely. Super yummy!