Creamy Coconut Milk Chicken

Coconut Milk Chicken Breasts is a flavorful and creamy dish that combines tender chicken breasts with a rich coconut milk sauce. Infused with aromatic spices like cumin, paprika, and cayenne pepper, this dish offers a delightful balance of savory and slightly spicy notes. The addition of sautéed onions, garlic, and tomatoes enhances the depth of flavor, making it a comforting meal perfect for weeknights or special occasions. Served over rice or with steamed vegetables, this dish is sure to satisfy your taste buds.

Ingredients

• 1 pound boneless, skinless chicken breasts (1-inch to 1½-inch thick)

• 1 teaspoon ground cumin

• 1 teaspoon smoked or sweet paprika

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 3 tablespoons olive oil (divided)

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 2 cups seeded and diced tomatoes (or 1 can (14 ounces) diced tomatoes, well-drained)

• 14 ounces canned unsweetened, lite coconut milk

• Chopped fresh cilantro or parsley, for garnish
  
  

Directions

1. Prepare the Chicken: Pat dry the chicken breasts with paper towels. In a small bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Rub the seasoning mixture all over the chicken breasts.

2. Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6 to 7 minutes on each side, or until browned and nearly cooked through. Remove the chicken from the skillet and set aside.

3. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2 to 3 minutes, or until tender and translucent. Stir in the minced garlic and cook for 30 seconds.

4. Add Tomatoes and Coconut Milk: Stir in the diced tomatoes and cook for 5 minutes, or until softened. Add the coconut milk and bring to a simmer. Let the sauce simmer for 5 minutes, or until it thickens slightly.

5. Finish Cooking the Chicken: Return the browned chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to medium-low and cook for an additional 4 to 5 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

6. Garnish and Serve: Taste the sauce and adjust the seasoning with additional salt and pepper, if needed. Garnish with chopped fresh cilantro or parsley before serving.
   
   

Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 400 kcal

• Protein: 45g

• Fat: 22g

• Carbohydrates: 8g

• Fiber: 2g

• Sugar: 4g

• Sodium: 900mg

• Cholesterol: 100mg