What does coconut milk do to chicken?

The coconut milk marinade helps tenderize the chicken by breaking down the proteins. It also locks in moisture, infusing the meat with fat and adding rich, delicious flavor while creating a creamy consistency.

Does the marinade have a strong coconut flavor?

Surprisingly, no! The marinade is warm with fresh, citrusy notes and a touch of curry flavor. Plus, you can easily adjust the spices to suit your flavor preferences.

Can I add veggies to this dish?

Sure! Feel free to include zucchini, bell pepper, onions, or even sweet potatoes. Just be sure to cook them until tender.

How long do leftovers last?

Stored in an airtight container, leftover coconut milk chicken will stay fresh in the fridge for up to 3 days.

Can I freeze this recipe?

You can store leftovers for 2-3 months. However, keep in mind that the taste and texture will change slightly. For the best results, store leftovers in an airtight container, leaving room at the top for expansion. Then, thaw in the fridge overnight, and reheat gently on the stove. Note that coconut milk may separate and become a bit grainy. So, be sure to stir the sauce well when reheating!

Easy Coconut Milk Chicken

Description

Prepare this easy coconut milk chicken recipe with a creamy marinade on the stovetop, in the Instant Pot, or even in the oven for an easy dinner!

Ingredients

Units Scale

Coconut Milk Marinade

1 (13 ounce) can coconut milk (about 1 1/2 cups )
3 to 4 Tablespoons lime juice
1 teaspoon ground cumin
1 1/2 teaspoons minced garlic or about 2 cloves
1 Tablespoon honey or coconut sugar
1/2 teaspoon sweet paprika or smoked paprika (see notes)
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
2 teaspoons to 1 Tablespoon grated ginger or 1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 teaspoon kosher salt

Other Ingredients

1 1/4 to 1 1/2 pounds boneless skinless chicken breasts (see notes)
1 Tablespoon avocado or coconut oil (for stove top)
Optional slurry to thicken sauce - 1/2 Tablespoon cornstarch and 1/2 Tablespoon water (mix together before adding to the sauce)

For Serving

Cilantro and/or green onion, for garnishing
Lime wedges, for serving

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Instructions

Add the marinade ingredients to a small bowl and whisk to combine. Place the chicken in a shallow baking dish or Ziploc bag and cover with marinade. Refrigerate for 3 hours or up to 24 hrs.

Instant Pot

Place the chicken onto a cooking trivet inside the Instant Pot. Pour the marinade over the chicken, cover with the lid, and set the valve to “sealing” position.
Pressure cook on HIGH (MANUAL setting) for 10 minutes (12-13 minutes for thicker chicken), then perform a natural release of pressure for 10 minutes before removing the lid.
Remove the chicken from the Instant Pot and let it rest for 5 minutes. While the chicken is resting, you can thicken the sauce in the Instant Pot by making a slurry. Press the saute button while you mix together ½ Tablespoon cornstarch and ½ Tablespoon water. Add that to the sauce in the Instant Pot and mix together until well incorporated. Let it simmer for 30 seconds to a minute then turn it back to WARM mode. The sauce will thicken after a few minutes.
Once chicken is cool enough to touch, use two forks and shred the breasts into pieces. Add the chicken back to the Instant Pot and toss in the sauce. Let it simmer on warm for 5 -10 minutes to meld the flavors and continue to thicken.
If desired, serve with cilantro and garnish with lime slices. Serve over rice, cauliflower, or vegetables of choice. Store in an airtight container in the fridge for up to 3 days.

Stove Top

This method results in a darker sauce & chicken.

Heat a large pan/skillet over medium-high heat. Add the oil and wait for it to sizzle.
Transfer the marinated chicken to the pan, making sure it’s not overly coated in the marinade, and sprinkle with salt and pepper. Sear the chicken breasts for 2-3 minutes, flipping once. Remove from the pan.
Add the leftover coconut milk marinade to the pan, once it starts to bubble (light boil), stir scraping the brown bits off the pan, about 2 minutes.
Add the chicken breasts back to the pan, partially cover, and cook for about 10-15 minutes on medium-low to medium heat or until no longer pink inside and internal temperature reaches 165F. Cooking times may vary depending on the thickness of the chicken breasts. Rest chicken for 5 minutes before slicing or shredding.
Return the sliced chicken to the pan, stirring to fully coat it in the sauce. Let it simmer on low heat for 5–8 minutes to infuse the chicken with flavor. See notes.
If desired, serve with cilantro and garnish with lime slices. Serve over rice, cauliflower, or vegetables of choice.
Store in an airtight container in the fridge for up to 3 days.

Notes

Substitute Tips – You can substitute boneless, skinless chicken thighs for chicken breasts, but the cooking time may need to be reduced since they are thinner. For a nightshade free option, omit the paprika. For AIP, omit the cumin and paprika. Replace with pink peppercorn to garnish.

Cooking Tips – The chicken and coconut milk sauce will look more browned on the stove top versus the Instant Pot due to searing the chicken. The sauce will continue to thicken on the stovetop version as it cooks with the chicken. If it doesn’t reach your desired thickness, add the optional slurry to help thicken it further.

Flavor Tips – For a spicier marinade add ¼ – ½ teaspoon cayenne. Curry powder brings a blend of sweet and savory spices, while turmeric adds an earthy flavor with hints of ginger and pepper. I like using both, but you can easily leave one out if you don’t have it on hand. Just be sure to increase whichever one you use to 1 teaspoon.

Prep Time: 15 minutes
Chill Time: 3 hours
Cook Time: 10 - 12 minutes
Category: Dinner
Method: pressure cooker
Cuisine: American

Nutrition

Serving Size: 5 ounce serving with sauce
Calories: 305
Sugar: 2.6 g
Sodium: 196.6 mg
Fat: 17.2 g
Saturated Fat: 12.8 g
Carbohydrates: 5.9 g
Fiber: 0.4 g
Protein: 32.1 g
Cholesterol: 99.3 mg