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A close-up of creamy Marry Me Chicken served over rice in a skillet, garnished with fresh herbs and diced tomatoes.

Coconut Chicken

This creamy coconut chicken is packed with warm spices, tender chicken, and rich coconut flavor. It’s an easy, comforting dinner perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Fusion
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 14 oz coconut milk 1 can
  • 1/2 cup shredded unsweetened coconut
  • 1 tbsp curry powder
  • 1/2 tsp paprika
  • 1/2 tsp ground turmeric
  • salt and black pepper to taste
  • 1/2 lime juiced
  • fresh cilantro chopped, for garnish

Equipment

  • Large Skillet

Method
 

  1. Season the chicken breasts on both sides with salt, black pepper, paprika, and turmeric.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the chicken and sear for 4–5 minutes per side until lightly golden. Remove and set aside.
  4. In the same skillet, sauté the chopped onion for 2–3 minutes until soft.
  5. Stir in garlic and ginger and cook for 30 seconds until fragrant.
  6. Add curry powder and shredded coconut, stirring to lightly toast for 1 minute.
  7. Pour in the coconut milk and stir until smooth and creamy.
  8. Return the chicken to the skillet, reduce heat to low, cover, and simmer for 20 minutes until fully cooked.
  9. Finish with fresh lime juice, adjust seasoning if needed, and garnish with chopped cilantro before serving.

Notes

Serve this coconut chicken with rice or naan to soak up the rich, flavorful sauce.