Silky, rich, and brimming with flavor, Creamy Coconut Milk Chicken is the comfort food you didn’t know you needed. With tender chicken simmered in a coconut cream sauce infused with garlic, ginger, and a whisper of lime, this dish is both luxurious and easy to whip up. It’s a one-pan dinner that pairs beautifully with rice, noodles, or even warm naan.

This is the kind of weeknight meal that feels special without requiring a pantry full of ingredients. Whether you’re a seasoned home cook or just starting out, this creamy coconut chicken promises full-bodied flavor with minimal effort. Bonus? It’s dairy-free but doesn’t skimp on richness.

What Kind of Coconut Milk Should I Use?

Always go for full-fat canned coconut milk. The thicker consistency is key to a rich sauce. Avoid the carton versions meant for drinking, as they’re usually watered down. Shake the can well before opening or stir if separated.

Ingredients for the Creamy Coconut Milk Chicken

1.5 lbs boneless skinless chicken thighs or breasts
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh grated ginger
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 can (13.5 oz) full-fat coconut milk
1 tablespoon lime juice (or lemon juice)
1 tablespoon chopped fresh cilantro (optional)
Cooked rice or naan, for serving

How To Make the Creamy Coconut Milk Chicken

Step 1: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes on each side, until golden brown. Remove and set aside.

Step 2: Sauté Aromatics

In the same skillet, reduce heat to medium. Add onions and sauté until translucent, about 3 minutes. Stir in garlic and ginger, cooking another minute until fragrant.

Step 3: Spice It Up

Sprinkle in turmeric, paprika, salt, and pepper. Stir well to coat the onions and release the flavors.

Step 4: Make It Creamy

Pour in the coconut milk and stir to combine. Bring the sauce to a gentle simmer.

Step 5: Simmer Chicken

Return the chicken to the skillet. Cover and simmer on low heat for 12-15 minutes, or until chicken is cooked through and tender.

Step 6: Finish with Lime

Stir in lime juice and sprinkle with fresh cilantro just before serving. Serve hot with your favorite side.

Serving and Storing Creamy Coconut Milk Chicken

This creamy chicken dish pairs perfectly with jasmine rice, basmati, or even garlic butter noodles. For a low-carb option, serve with cauliflower rice or roasted vegetables. It’s also delicious scooped up with naan or flatbread.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce.

Frequently Asked Questions

How can I make it spicier?

Add a pinch of red pepper flakes or a chopped chili when sautéing the garlic and ginger.

Can I use chicken breast instead of thighs?

Absolutely! Just be careful not to overcook them, as breasts tend to dry out quicker.

What vegetables can I add to this dish?

Try adding spinach, bell peppers, or snap peas during the last few minutes of simmering.

Is this freezer-friendly?

Yes, freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

Can I make this vegan?

Swap the chicken for chickpeas or tofu and follow the same steps. Still delicious!

Want More Chicken Dinner Ideas?

If you love this Creamy Coconut Milk Chicken, check out these comforting chicken dishes too:

📌 Save this recipe to your Pinterest dinner board so it’s easy to find when cravings hit: Nina Dishes on Pinterest.

And once you try it, let me know how it went in the comments. Did you go spicy or keep it mellow? Try it with veggies or stick to classic chicken?

I’d love to hear how you make this your own. Your tips help others create magic in their kitchens too!

Creamy Coconut Milk Chicken

Author: Nina Klatten
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

Creamy Coconut Milk Chicken is a luscious, one-pan meal that delivers rich flavor without dairy. Juicy chicken thighs simmer in a fragrant coconut sauce infused with garlic, ginger, and lime. Perfect for busy weeknights when you need something both comforting and simple.

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes on each side until golden brown. Remove and set aside.

2. In the same skillet, reduce heat to medium. Add onions and sauté until translucent, about 3 minutes. Stir in garlic and ginger, cooking another minute until fragrant.

3. Sprinkle in turmeric, paprika, salt, and pepper. Stir well to coat the onions and release the flavors.

4. Pour in the coconut milk and stir to combine. Bring the sauce to a gentle simmer.

5. Return the chicken to the skillet. Cover and simmer on low heat for 12–15 minutes, or until chicken is cooked through and tender.

6. Stir in lime juice and sprinkle with fresh cilantro just before serving. Serve hot with your favorite side.