Dairy-Free Coconut Chicken
Transform your weeknight dinners with this luscious Dairy-Free Coconut Chicken, a creamy, flavorful delight that's both wholesome and easy to make. Made with tender, pan-seared chicken breasts simmered in a rich, spiced coconut milk sauce infused with aromatic garlic, ginger, and a touch of lime, this recipe is bursting with exotic flavors. A hint of turmeric and curry powder adds warmth, while red chili flakes bring just the right amount of heat. Perfect for those avoiding dairy, this one-skillet dish is ready in under 45 minutes, making it an excellent option for busy evenings. Garnished with fresh cilantro and best served over steamed jasmine rice or a crisp green salad, this dairy-free recipe is sure to become a family favorite.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 400 ml coconut milk
- 2 tablespoons lime juice
- 2 tablespoons coconut oil
- 2 pieces garlic cloves, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon red chili flakes
Directions
Step 1
Start by gently pounding the chicken breasts between two sheets of plastic wrap or parchment paper to an even thickness of about 0.5 inch.
Step 2
Season the chicken breasts on both sides with salt and black pepper.
Step 3
In a large skillet over medium heat, add the coconut oil. Once melted and hot, place the chicken breasts in the skillet.
Step 4
Cook the chicken for about 5-6 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Step 6
Stir in the curry powder, ground cumin, and turmeric powder, cooking for another 1-2 minutes to toast the spices.
Step 7
Pour the coconut milk into the skillet, using a spatula to scrape up any browned bits from the bottom of the pan.
Step 8
Add the lime juice and red chili flakes, stirring to combine.
Step 9
Return the chicken to the skillet, spooning the sauce over the chicken.
Step 10
Reduce the heat to low and let the chicken simmer in the coconut sauce for about 10 minutes, allowing the flavors to blend.
Step 11
Adjust seasoning with additional salt and pepper if needed.
Step 12
Garnish with freshly chopped cilantro before serving.
Step 13
Serve warm with your choice of side, such as steamed jasmine rice or a fresh green salad.
Nutrition Facts
| Serving size | (1217.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1589.4 |
| Total Fat 54.4g | 0% |
| Saturated Fat 30.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 591.6mg | 0% |
| Sodium 4987.7mg | 0% |
| Total Carbohydrate 46.5g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 29.3g | |
| Protein 217.3g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 150.7mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 2347.9mg | 0% |
Source of Calories