Description
A creamy, comforting one-pan chicken dish simmered in a rich coconut milk sauce with onion, garlic, ginger, and warm spices. It is easy to make, full of flavor, and perfect served over rice.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 g)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 can (13.5 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) chicken broth
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
- Stir in the minced garlic and grated ginger and cook for about 30 seconds until fragrant.
- Add the paprika, curry powder, salt, and black pepper. Stir well to coat the aromatics.
- Add the chicken breasts to the skillet and brown lightly for about 3 minutes per side.
- Pour in the coconut milk and chicken broth, stirring gently to combine.
- Bring the mixture to a gentle simmer, then reduce the heat and cook for 15 to 18 minutes until the chicken is tender and fully cooked.
- If desired, stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens.
- Finish with lime juice and fresh cilantro, then serve warm.
Notes
- Serve over steamed rice, jasmine rice, or with warm flatbread to soak up the sauce.
- Chicken thighs can be used instead of chicken breasts for a juicier result.
- Add bell peppers, spinach, or peas for extra color and heartiness.
- For more heat, add chili flakes or chopped fresh chili with the garlic and ginger.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months and thaw in the refrigerator before reheating.
- Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed.
- The sauce can be thickened naturally by simmering a few extra minutes if you prefer not to use cornstarch.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 145mg
