Ingredients
Scale
- 1.5 lbs chicken breast diced into bite-sized pieces
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano or dried herb blend
- 0.5 onion, minced
- 3 cloves garlic, minced
- 1 tsp fresh ginger grated, or up to 1 tbsp for extra ginger flavor
- 0.25 cup chicken broth
- 1.25 cups light coconut milk (from one 13.5 oz can)
- 1 tbsp tomato paste
- 0.5 tsp kosher salt for sauce
- 3 cups cooked jasmine rice or basmati rice
- Fresh cilantro for garnish
- Extra coconut milk optional for drizzling
Instructions
- Season the diced chicken breast with 1 tsp kosher salt, smoked paprika, and dried oregano. Toss until evenly coated.
- Preheat a large skillet over high heat and spray with oil. Add the chicken in an even layer and let it brown undisturbed for 3-5 minutes until golden.
- Remove the browned chicken to a plate. Reduce heat to medium and spray the pan with more oil. Add the minced onion, garlic, and grated ginger, cooking for about 1 minute until fragrant.
- Pour in the chicken broth to deglaze, scraping up the brown bits from the bottom of the pan. Let the broth simmer for 1 minute, then stir in the tomato paste, coconut milk, and remaining 1/2 tsp salt. Bring the sauce to a gentle simmer for 2-3 minutes until it thickens slightly.
- Return the chicken and any accumulated juices to the skillet. Cook on medium heat for 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Serve the coconut chicken over cooked jasmine rice, garnish with fresh cilantro, and drizzle with extra coconut milk if desired.
Notes
- Storage: Store in airtight containers in the refrigerator for up to 4 days. Reheat in microwave until warm, adding a splash of water or coconut milk to keep sauce creamy.
- Protein swap: Try with chicken thighs, tofu, or shrimp.
- For vegetarian version, use vegetable broth and add tofu with vegetables like broccoli and bell peppers.
- Add red curry paste for a spicier coconut curry variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Asian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 95 mg