Chicken in Coconut Milk

Elevate your dinner table with this aromatic and creamy Chicken in Coconut Milk recipe, a perfect balance of warm spices and rich, velvety flavors. Tender, bone-in chicken thighs are simmered to perfection in a fragrant blend of coconut milk, ginger, garlic, and earthy turmeric, creating a luscious sauce that's both comforting and vibrant. The subtle heat from optional red chili flakes and the zesty brightness of fresh lime juice take this dish to the next level, while a sprinkle of fresh cilantro adds a burst of freshness. Serve it over steamed rice or with warm flatbreads to soak up every last drop of the decadent sauce. Ready in under an hour, this one-pot wonder is ideal for a weeknight dinner or a special occasion. Keywords: chicken in coconut milk, creamy chicken recipe, coconut milk sauce, weeknight dinner, one-pot chicken recipe.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skinless)
• 400 ml Coconut milk
• 1 large Onion
• 4 pieces Garlic cloves
• 1 tablespoon Ginger
• 2 tablespoons Vegetable oil
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 0.5 teaspoon Red chili flakes (optional)
• 250 ml Chicken stock
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro (coriander leaves)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Pat dry the chicken thighs with paper towels and season them with salt and black pepper on both sides. Set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 4

Add the chopped onion to the pan and sauté until softened and lightly golden, about 5 minutes.

Step 5

Add the minced garlic and grated ginger. Stir and cook for 1–2 minutes until fragrant.

Step 6

Sprinkle in the turmeric powder, ground coriander, and red chili flakes (if using). Stir the spices into the onions and cook for 1 minute to toast the spices.

Step 7

Place the chicken thighs in the pan, searing on each side for 2–3 minutes until lightly browned.

Step 8

Pour in the coconut milk and chicken stock. Stir gently to combine. Bring to a gentle simmer.

Step 9

Cover the pan with a lid and reduce the heat to low. Let the chicken simmer for 25–30 minutes until fully cooked and tender.

Step 10

Remove the lid and stir in the lime juice. Adjust seasoning with additional salt or pepper, if needed.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot over steamed rice or with warm flatbreads for a complete meal.

Nutrition Facts

Serving size	(1540.6g)

Amount per serving	% Daily Value*
Calories	1823.1

Total Fat 96.4g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 579mg	0%
Sodium 3003.8mg	0%
Total Carbohydrate 68.2g	0%
Dietary Fiber 5.5g	0%
Total Sugars 39.0g
Protein 169.6g	0%

Vitamin D 30IU	0%
Calcium 200.1mg	0%
Iron 9.4mg	0%
Potassium 2362.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 37.3%

Carbs: 15.0%