Coconut-Scented Chicken
A creamy and tangy chicken dish with rich coconut milk, bright lime, and fresh cilantro, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes (boneless, skinless)
- 2 tablespoons olive oil Substitute: vegetable oil or light coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper Optional — for heat
- to taste Salt and pepper
- 1 14-ounce can coconut milk Use full-fat for a richer sauce; light for fewer calories
- 1 14-ounce can diced tomatoes, drained
- 1 tablespoon lime juice Fresh is best
- 1/4 cup fresh cilantro, chopped Plus extra for garnish
- Steamed rice for serving (optional, not counted in the nutrition)
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté for 3–4 minutes until translucent and soft.
- Stir in the minced garlic, cumin, paprika, and cayenne (if using). Cook about 1 minute until fragrant.
Cooking
- Add the cubed chicken to the skillet. Cook for 5–7 minutes, stirring occasionally, until browned on all sides but not fully cooked.
- Season with salt and pepper to taste.
- Pour in the coconut milk and bring to a gentle simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce heat to low and simmer uncovered for 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
- Stir in the chopped cilantro and adjust seasoning, if needed.
Serving
- Serve hot in bowls and garnish with extra cilantro.
Notes
For a different texture, try air-frying the chicken cubes first for a crisp exterior. If out of lime, a teaspoon of white vinegar can add acidity. Store leftovers in an airtight container for up to 3–4 days or freeze for up to 2 months.