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Easy Coconut Milk Chicken Recipe

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4.2 from 77 reviews

This Easy Coconut Milk Chicken recipe features tender, flavorful chicken breasts marinated in a fragrant blend of coconut milk, lime juice, and aromatic spices. Cooked either in an Instant Pot or on the stovetop, it’s a versatile dish perfect for a quick dinner served over rice, cauliflower, or your favorite vegetables. The sauce can be thickened for extra richness, and garnished with fresh cilantro and lime for brightness.

  • Total Time: 3 hours 25 minutes (including marinating time)
  • Yield: 4 servings

Ingredients

Marinade and Chicken

  • 1 (13 ounce) can coconut milk (about 1 1/2 cups)
  • 3 to 4 Tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons minced garlic (about 2 cloves)
  • 1 Tablespoon honey or coconut sugar
  • 1/2 teaspoon sweet or smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon curry powder
  • 2 teaspoons to 1 Tablespoon grated ginger or 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/4 to 1 1/2 pounds boneless skinless chicken breasts

For Cooking

  • 1 Tablespoon avocado or coconut oil (for stovetop cooking)

Optional

  • Slurry to thicken sauce – 1/2 Tablespoon cornstarch mixed with 1/2 Tablespoon water
  • Cilantro and/or green onion, for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together coconut milk, lime juice, cumin, garlic, honey or coconut sugar, paprika, turmeric, curry powder, ginger, black pepper, and kosher salt until well combined. This mixture will infuse the chicken with complex, tangy, and aromatic flavors.
  2. Marinate the Chicken: Place the chicken breasts in a shallow baking dish or a large Ziploc bag and pour the marinade over them, ensuring they are fully coated. Refrigerate for 3 hours or up to 24 hours to allow the flavors to penetrate the meat deeply.
  3. Instant Pot Cooking Setup: Place a cooking trivet inside the Instant Pot and arrange the marinated chicken breasts on it. Pour the marinade over the chicken to keep it moist and flavorful while cooking. Secure the lid and set the valve to the sealing position.
  4. Pressure Cook the Chicken: Cook on HIGH pressure (Manual setting) for 10 minutes, or 12-13 minutes if the chicken breasts are thick. After cooking, allow a natural pressure release for 10 minutes before opening the lid carefully.
  5. Rest and Thicken Sauce: Remove the chicken breasts from the Instant Pot and let them rest for 5 minutes. Meanwhile, activate the sauté function on the Instant Pot. Stir in the cornstarch slurry to the sauce and simmer for 30 seconds to one minute until it thickens. Switch the Instant Pot to the WARM mode to keep the sauce hot.
  6. Shred Chicken and Combine: When the chicken is cool enough to handle, shred it using two forks. Return the shredded chicken to the Instant Pot and toss in the thickened sauce. Let simmer on warm for 5-10 minutes to further meld the flavors and allow the sauce to absorb.
  7. Stovetop Cooking Option – Heat the Pan: Heat a large skillet over medium-high heat and add the avocado or coconut oil. Wait until the oil is sizzling before adding the chicken.
  8. Sear the Chicken: Remove excess marinade from the chicken and sprinkle with salt and pepper. Place in the hot pan and sear each side for 2-3 minutes until lightly browned. Remove chicken from the pan and set aside.
  9. Cook the Sauce: Add the leftover marinade to the pan and let it come to a light boil. Stir and scrape the browned bits off the bottom of the pan for about 2 minutes, developing deep flavor.
  10. Simmer the Chicken: Return the chicken breasts to the pan, partially cover, and cook on medium-low to medium heat for 10-15 minutes or until the chicken is cooked through (internal temperature 165°F). Rest the chicken for 5 minutes afterward.
  11. Slice and Coat: Slice or shred the rested chicken. Return it to the pan with the sauce and simmer on low heat for 5-8 minutes to allow the flavors to combine fully.
  12. Serve and Garnish: Garnish the chicken with cilantro and lime wedges if desired. Serve over rice, cauliflower rice, or steamed vegetables for a complete meal.
  13. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • You can adjust the paprika type depending on your preference for smoky flavor.
  • The cooking time in the Instant Pot may vary based on thickness of chicken breasts; thicker pieces require a few extra minutes.
  • Cooking on the stovetop requires more active attention but yields a beautifully seared chicken with rich pan sauce flavor.
  • Use avocado or coconut oil to keep the dish aligned with the tropical flavor profile.
  • The cornstarch slurry is optional but recommended for a thicker, more luxurious sauce.
  • Leftover sauce can be frozen separately for up to 1 month.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes (10-13 minutes pressure cook + resting and sauce thickening) or 25-30 minutes stovetop
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: International, with Southeast Asian influences

Find it online: https://allyumcooks.com/easy-coconut-milk-chicken-recipe/