When it comes to cooking, there are few combinations more divine than coconut milk and chicken. The rich, creamy texture of coconut milk pairs perfectly with the savory flavor of juicy chicken, making for a match made in culinary heaven. In this article, we’ll explore 18 mouthwatering recipes that combine the best of both worlds. From curries to soups, stews to stir-fries, and even tacos and pot pies, these dishes are sure to satisfy your cravings and leave you wanting more.
So, what makes coconut milk and chicken such a winning combination? For one, the high fat content in coconut milk adds a rich, creamy texture that complements the tender flavor of cooked chicken perfectly. Additionally, the subtle sweetness of coconut milk balances out the savory flavor of chicken, creating a harmonious balance of flavors that’s hard to beat.
Coconut Milk and Chicken Curry
This creamy and flavorful curry is a perfect blend of Indian spices, chicken, and coconut milk. Serve with steamed rice or naan bread for a satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add chicken and cook until browned, about 5-7 minutes.
4. Add spices (cumin, curry powder, turmeric, cayenne pepper) and cook for 1 minute.
5. Pour in coconut milk and stir to combine.
6. Bring mixture to a simmer, then reduce heat to medium-low and let cook for 20-25 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve.
Cooking Time: 30-40 minutes
Thai Coconut Chicken Soup
A flavorful and comforting Thai-inspired soup that combines tender chicken, aromatic spices, and rich coconut milk. This easy-to-make recipe is perfect for a quick weeknight dinner or as a soothing remedy on a chilly day.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– 1/2 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add chicken and cook until browned.
4. Stir in curry paste and cook 1 minute.
5. Pour in coconut milk, broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Creamy Coconut Chicken Stew
This recipe brings together the flavors of coconut milk, chicken, and spices to create a creamy and comforting stew perfect for any meal. With its rich and velvety texture, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
2. Add onions, garlic, cumin, smoked paprika, salt, and pepper. Cook until the vegetables are softened, about 3-4 minutes.
3. Stir in diced tomatoes and coconut milk. Bring to a simmer.
4. Reduce heat to low and let stew cook for 20-25 minutes or until chicken is cooked through and sauce has thickened.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Coconut Milk Braised Chicken
This recipe combines the richness of coconut milk with the tenderizing power of slow cooking to create a mouthwatering chicken dish. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1 can (14 oz) full-fat coconut milk
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season chicken with salt, pepper, cumin, and smoked paprika.
3. In a large Dutch oven or heavy pot, sauté onion and garlic until softened, about 5 minutes.
4. Add chicken and cook until browned on all sides, about 5-7 minutes.
5. Pour in coconut milk, making sure the chicken is covered. Cover the pot with a lid.
6. Transfer to the preheated oven and braise for 2 1/2 hours or until chicken is tender and falls apart easily.
7. Remove from heat and let rest for 10-15 minutes before serving. Garnish with fresh cilantro leaves.
Cooking Time: 2 1/2 hours
Spicy Coconut Chicken Skewers
Add a tropical twist to your grilled chicken with these Spicy Coconut Chicken Skewers. Marinated in a mixture of coconut milk, chili flakes, and aromatic spices, these skewers are perfect for a quick and flavorful dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain Greek yogurt
– 1/4 cup shredded coconut
– 2 tablespoons chili flakes
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together yogurt, coconut, chili flakes, olive oil, cumin, smoked paprika, salt, and pepper.
3. Add chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until cooked through.
6. Serve hot with your favorite sides.
Cooking Time: 16-20 minutes
Coconut Milk Chicken Adobo
This creamy and flavorful dish combines the rich flavors of coconut milk with the savory goodness of chicken adobo. Perfect for a quick weeknight dinner or special occasion, this recipe is sure to please.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1/2 cup coconut milk
– 1/4 cup soy sauce
– 2 tbsp vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground black pepper
– Salt to taste
Instructions:
1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the garlic and cook for 1 minute.
4. Stir in the soy sauce, vinegar, and coconut milk. Bring to a simmer.
5. Return the chicken to the pan and season with salt and black pepper.
6. Reduce heat to medium-low and let it simmer for 10-15 minutes or until the chicken is cooked through.
Cooking Time: 20-25 minutes
Slow Cooker Coconut Chicken
Elevate your mealtime with this creamy and flavorful slow cooker recipe that’s perfect for a busy day. This dish is a delicious twist on traditional chicken, packed with the richness of coconut milk and the warmth of aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) coconut milk
– 1/4 cup chicken broth
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a slow cooker, combine chicken, coconut milk, chicken broth, curry powder, cumin, salt, and pepper.
2. Add the minced garlic and stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in chopped cilantro (if using) before serving.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Coconut Milk Chicken and Rice
This recipe combines the richness of coconut milk with the comfort of chicken and rice, creating a mouthwatering dish perfect for a weeknight dinner or special occasion. With minimal prep work and easy cooking, this one-pot wonder is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 1 cup coconut milk
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cumin and cook for 1 minute.
5. Add rice and cook for 1-2 minutes, stirring constantly.
6. Add coconut milk and browned chicken; stir to combine.
7. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked.
Cooking Time: 20-25 minutes
Grilled Coconut Lime Chicken
Add a tropical twist to your grilled chicken with this flavorful recipe that combines the sweetness of coconut and the brightness of lime. Perfect for a summer barbecue or a quick weeknight dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup shredded coconut
– 2 tablespoons freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together coconut, lime juice, garlic, and salt.
3. Brush both sides of the chicken breasts with olive oil, then coat with the coconut mixture.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Let the chicken rest for a few minutes before serving.
Cooking Time: 12-15 minutes
Coconut Chicken Noodle Soup
This creamy and comforting soup is a twist on the classic chicken noodle soup recipe, with the added richness of coconut milk and the warmth of aromatic spices. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (14 oz) diced tomatoes
– 1/4 cup shredded coconut
– 1/2 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 8 ounces egg noodles
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the chicken in a little oil until cooked through.
2. Add the chicken broth, diced tomatoes, shredded coconut, cumin, curry powder, and turmeric. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Cook the egg noodles according to package instructions.
4. Add the cooked noodles to the soup pot and stir to combine.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 30-40 minutes
Coconut Milk Chicken Stir-Fry
A flavorful and aromatic stir-fry dish that combines the richness of coconut milk with the tenderness of chicken, all wrapped up in a savory blend of spices and herbs.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet.
3. Add garlic, ginger, and mixed vegetables to the skillet. Cook until vegetables are tender-crisp, about 4-5 minutes.
4. Pour in coconut milk, soy sauce, and cooked chicken. Stir to combine.
5. Reduce heat to low and simmer for 2-3 minutes or until sauce has thickened slightly.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Coconut Chicken with Lemongrass
Coconut Chicken with Lemongrass: A flavorful and aromatic dish that combines the richness of coconut milk with the brightness of lemongrass, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 1/4 cup unsweetened shredded coconut
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from heat.
3. In a blender or food processor, combine lemongrass, garlic, coconut, and salt. Blend until smooth.
4. Pour the blended mixture into the skillet with the chicken. Stir to coat.
5. Pour in the coconut milk and bring to a simmer.
6. Reduce heat to medium-low and let cook for 10-12 minutes or until the chicken is cooked through and sauce has thickened.
7. Season with pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 20-22 minutes
Coconut Milk Chicken Pot Pie
This creamy and comforting pot pie combines tender chicken, sautéed vegetables, and a rich coconut milk sauce, all wrapped up in a flaky pastry crust. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 cup coconut milk
– 1 teaspoon curry powder
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, onion, and garlic until cooked through.
3. Add mixed vegetables and cook until tender.
4. Stir in coconut milk and curry powder; season with salt and pepper.
5. Roll out pie crust and fill with the chicken mixture.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Coconut Chicken and Vegetable Curry
This flavorful and aromatic curry is a perfect blend of spicy and sweet, featuring tender chicken and colorful vegetables in a rich coconut-based sauce. Serve over steaming hot basmati rice or with naan bread for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onions, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes and coconut milk; bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until chicken is cooked through.
6. Taste and adjust seasoning as needed. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Coconut Milk Chicken Tacos
Elevate your taco game with this creamy and flavorful recipe that combines the richness of coconut milk with tender chicken and crunchy veggies. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 cup coconut milk
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Add coconut milk, onion, garlic, cumin, and chili powder. Stir well and simmer for 10-12 minutes or until chicken is cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with shredded chicken, toppings of your choice, and serve immediately.
Cooking Time: 15-17 minutes
Coconut Chicken with Mango Salsa
Elevate your dinner game with this exotic fusion of coconut-crusted chicken and sweet, tangy mango salsa. Perfect for a quick weeknight meal or a special occasion!
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup shredded coconut
– 2 tablespoons olive oil
– 1 teaspoon lime zest
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh cilantro leaves
– 2 tablespoons lime juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together coconut, olive oil, lime zest, salt, and pepper.
3. Dip each chicken breast into the coconut mixture, coating evenly.
4. Place coated chicken breasts on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until cooked through.
6. Meanwhile, combine mango, jalapeño, cilantro, and lime juice in a bowl.
7. Serve coconut chicken with mango salsa spooned over the top.
Cooking Time: 25-30 minutes
Coconut Milk Chicken Alfredo
A creamy twist on the classic Italian dish, this Coconut Milk Chicken Alfredo combines tender chicken, flavorful sauce, and a hint of tropical coconut milk.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons butter
– 1 cup heavy cream
– 1/2 cup coconut milk
– 1 teaspoon dried basil
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– 8 oz fettuccine pasta
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned on both sides and cooked through, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add coconut milk, heavy cream, basil, garlic powder, salt, and pepper. Bring to a simmer and let reduce slightly, about 2-3 minutes.
4. Add cooked pasta to the sauce and toss until coated. Add cooked chicken and stir to combine.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Coconut Chicken and Sweet Potato Stew
This flavorful stew combines the richness of coconut milk with the comfort of sweet potatoes and juicy chicken, making it a perfect meal for a chilly evening. With minimal prep time and easy cooking steps, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 tsp curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, chicken, and sweet potatoes. Cook until chicken is browned and sweet potatoes are slightly tender, about 10 minutes.
3. Pour in coconut milk and curry powder. Stir to combine.
4. Bring the stew to a simmer and let cook for an additional 15-20 minutes or until sweet potatoes are tender.
5. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: 35-40 minutes
Summary
Get ready to indulge in a world of creamy, dreamy flavors with these 18 mouth-watering recipes that combine the richness of coconut milk with the savory goodness of chicken. From curries and soups to stir-fries and braises, these dishes are sure to satisfy your cravings. Discover new favorites like Coconut Milk Chicken Curry, Thai Coconut Chicken Soup, and Grilled Coconut Lime Chicken, or try classic comfort foods with a twist, such as Coconut Milk Chicken Pot Pie and Coconut Chicken Alfredo. Whether you’re in the mood for something spicy or mild, there’s something on this list for everyone.
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