Creamy Coconut Milk Chicken with Tomato and Warm Spices

~ This Creamy Coconut Milk Chicken recipe is such an easy way to enjoy a sunny, cozy meal on even the busiest nights! So simple to throw together (hurray, gentle simmering!) and a true family fave. Terrific for busy nights, quiet evenings, and wanting something bold yet calm. You can even serve it with rice, set out some naan, and call it a complete feast. This has absolutely everything going for it! ~

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Need a comfort food recipe that totally doesn’t taste like it only took simple steps? A really delicious, ssssssuuuuuper tender dinner?

Yes, I think we all need that … at least some days!

Heck, maybe you even need that today?!? You might just wanna get in the kitchen and make this for dinner tonight. (Ahem … that’s encouraged, by the way!) Our Creamy Coconut Milk Chicken is your answer to pretty much all of life’s cravings. Yes. It’s that good! Read on for the full breakdown, and see for yourself how SILKY … and totally drool-worthy … this recipe is!

Why You’ll Love This Recipe

This recipe brings big flavor without feeling heavy or complicated. Coconut milk adds creaminess while tomatoes keep things bright. Spices give warmth without overpowering the dish. Everything cooks in one pan which keeps cleanup easy and stress low.

Extra Creamy: Creamy sauce without dairy heaviness

Soft & Juicy: Chicken stays soft and juicy all the way through

Easy & Simple: Simple pantry spices create depth

Controlled Spice Level: Easy to adjust spice level

Leftover Friendly: Great for leftovers since flavors deepen

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Ingredients

For the Chicken and Sauce:

• 1.5 pounds boneless skinless chicken breasts
• 3 tablespoons olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups seeded and diced tomatoes
• 1 can unsweetened coconut milk, 14 ounces
• Chopped fresh cilantro for garnish
• Lime wedges for serving

Spices and Seasoning:

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ¼ to ½ teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper, adjust to taste
• 1 to 1½ teaspoons salt

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Step by Step Instructions

1. Prepare the Chicken

Start by patting the chicken dry with paper towels. Season both sides with salt, black pepper, cumin, paprika, oregano, and cayenne. Press the spices gently into the surface so they stick well. Let the chicken rest briefly while you prep the pan and vegetables.

2. Sear the Chicken

Heat two tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook until lightly golden on each side. This step builds flavor and seals in moisture. Remove the chicken once browned and set it aside on a plate.

3. Cook the Aromatics

Add the remaining olive oil to the same pan. Stir in the diced onion and cook until soft and translucent. Add the minced garlic and cook briefly until fragrant. Stir often so nothing burns and the base stays smooth.

4. Build the Sauce

Mix the tomato paste into the onion mixture and cook until it darkens slightly. Add the diced tomatoes and stir well. Pour in the coconut milk slowly while stirring. Let the sauce come to a gentle simmer and taste for seasoning.

5. Simmer Everything Together

Return the chicken to the pan and spoon sauce over the top. Lower the heat and let everything simmer until the chicken cooks through and the sauce thickens. Finish with fresh cilantro and serve with lime wedges on the side.

Tips and Variations

Small tweaks can shift the flavor nicely. Increase cayenne for extra heat. Add more coconut milk for a looser sauce. Let the sauce simmer longer for deeper richness.

Cutting the chicken evenly helps it cook at the same pace. Stir the sauce gently so it stays smooth and glossy. Fresh herbs added at the end keep the dish bright.

Serving Suggestions

Creamy Coconut Milk Chicken pairs beautifully with steamed rice that soaks up the sauce. Warm flatbread also works well for scooping. A simple cucumber salad adds crunch and freshness.

When serving guests, I like to add extra lime wedges and herbs at the table. That small touch makes the dish feel fresh and inviting.

Frequently Asked Questions

Can I use chicken thighs instead?

Yes, thighs work well and stay very juicy. Adjust cooking time slightly since they need a bit longer.

Is this dish spicy?

The heat stays mild with less cayenne. Increase it slowly if you enjoy stronger spice.

How long does it keep?

Leftovers stay good in the fridge for up to three days. The sauce thickens and tastes even better.

Can I freeze it?

Yes, let it cool fully before freezing. Reheat gently so the sauce stays smooth.

Final Thoughts

Creamy Coconut Milk Chicken brings comfort and flavor together in the easiest way. The sauce feels rich while staying balanced with tomato and spice. Every bite feels warm and satisfying.

What keeps me coming back involves how simple ingredients turn into something special. Serve it slow, enjoy the aroma, and let the sauce do the work.