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An overhead close-up shot of the finished creamy coconut chicken recipe served in a white bowl, garnished with fresh cilantro.

Coconut Chicken Recipe (Creamy & Easy!)

This Coconut Chicken Recipe is incredibly creamy, easy to make in 35 minutes, and packed with flavor. Tender chicken in a rich coconut milk sauce with garlic, ginger, and lime makes for the perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Thai-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp avocado oil or other neutral oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 13.5 oz can full-fat coconut milk do not use light
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp fresh lime juice
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Small Bowl

Instructions
 

  1. Pat the chicken breasts dry and cut them into 1-inch cubes. Season generously with salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  3. Add the seasoned chicken to the skillet. Cook, stirring occasionally, until it's browned on all sides.
  4. Pour in the coconut milk and soy sauce, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  5. Reduce the heat to medium-low, cover, and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender.
  6. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the skillet and stir. Cook for 1-2 minutes until the sauce has thickened.
  7. Remove from heat and stir in the fresh lime juice. Garnish with chopped cilantro and serve immediately.

Notes

For the creamiest sauce, make sure to use canned, full-fat coconut milk.
You can add 1 tsp of red pepper flakes with the garlic for a spicy kick.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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