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Creamy Coconut Milk Chicken

This dish is packed with flavor and has a rich, creamy sauce that will leave you wanting more.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Indian
Calories: 341
Ingredients Method

Ingredients
  

  • 1-1/2 lb boneless skinless chicken breasts (1-inch to 1-1/2 inches thick).
  • 1 teaspoon cumin
  • 1 teaspoon sweet or smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper. (If you prefer spicy food 1 teaspoon cayenne Pepper. You can omit the cayenne pepper if you don't like spicy foods.
  • 1 teaspoon salt or to your taste
  • 1/4 teaspoon freshly ground black pepper or to your liking
  • 3 tablespoons olive oils divided
  • 1 finely chopped yellow onion
  • 3 cloves garlic minced
  • 2 cups of diced tomato seed or 1 can (14 ounces, diced tomatoes well drained).
  • 1 can 14 ounces, unsweetened, light coconut milk
  • For garnish chop fresh cilantro

Method
 

  1. Pat the chicken breasts dry with paper towels, then set aside.
  2. Combine cumin, paprika and cayenne pepper in a small bowl. Stir until well combined.
  3. Season chicken breasts with seasoning mix.
  4. In a large saucepan, heat 2 tablespoons olive oils over medium heat.
  5. Heat oil in a large saucepan. Add the chicken breasts to the pan and cook for 6 to 7 min each side or until golden and nearly cooked through. The size of your chicken breasts will determine the cooking time.
  6. Take out the chicken from the skillet. Place it on a plate and cover with a towel.
  7. Cook the onions in the remaining olive oil until they are tender and translucent.
  8. Add garlic to the mixture and cook for 30 seconds.
  9. Continue to sauté the tomatoes for 5 minutes or until they are soft.
  10. Add the coconut milk to the saucepan and bring it to a boil. Let simmer for 5 minutes or until sauce thickens.
  11. Cook the chicken breasts in the skillet for about 4 to 5 minutes or until cooked through. When the internal temperature of the chicken registers at 165°F, it is done.
  12. Adjust salt and pepper to sauce.
  13. Serve with cilantro or parsley.