Description
This Coconut Chicken with Spicy Marinade features tender chicken breasts soaked in a rich coconut milk sauce, enhanced with aromatic spices and fresh herbs. It’s a deliciously flavorful dish that pairs perfectly with rice or quinoa, making it an ideal meal for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) of coconut milk
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2–3 fresh red chilies, chopped (adjust to taste)
- 1 tablespoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- In a large bowl, combine the coconut milk, olive oil, chopped onion, minced garlic, grated ginger, and chopped red chilies.
- Add the paprika, ground cumin, ground coriander, salt, and pepper. Stir until well combined.
- Place the chicken breasts in the marinade, ensuring they are fully coated. Use your hands for even coverage.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour (overnight for deeper flavor).
- Heat a large skillet over medium heat and add a splash of olive oil.
- Once hot, add the marinated chicken breasts to the skillet, being cautious of splattering.
- Cook for about 6-7 minutes on one side without moving to create a golden crust.
- Flip the chicken, reduce heat to medium-low, cover, and cook for another 6-7 minutes.
- Check for doneness with a meat thermometer (165°F/75°C) or by cutting into the thickest part to ensure it’s no longer pink.
- Remove the chicken from the skillet and let it rest for about 5 minutes.
- In the same skillet, pour in the remaining marinade, scraping up any browned bits from the bottom.
- Bring to a gentle simmer over medium heat and cook for 5-10 minutes, stirring occasionally, until it thickens slightly.
- Taste and adjust seasoning, adding more lime juice if desired.
- Slice the rested chicken breasts into strips or leave them whole.
- On a serving plate, spoon a generous amount of the coconut sauce.
- Place the sliced chicken on top of the sauce, allowing it to soak up the flavor.
- Garnish with fresh cilantro and serve with cooked rice or quinoa.
Notes
- Adjust the number of chilies based on your spice preference.
- For a richer flavor, marinate the chicken overnight.
- This dish can be served with a side of steamed vegetables for added nutrition.
- Prep Time: 60 minutes
- Cook Time: 15 minutes