25 Delicious Chicken Recipes with Coconut Milk Extravaganza

So, you’re craving something creamy, dreamy, and utterly delicious? You’re in luck! Our ’25 Delicious Chicken Recipes with Coconut Milk Extravaganza’ is here to whisk you away on a culinary adventure that’s all about rich flavors and easy cooking. Whether it’s a quick weeknight dinner or a cozy weekend feast, these recipes promise to delight. Ready to dive into a world of coconut-infused goodness? Let’s get cooking!

Creamy Coconut Milk Chicken Curry

Got a craving for something creamy, comforting, and packed with flavor? This creamy coconut milk chicken curry is your answer. It’s easy to whip up, and the aroma alone will have you hooked.

Ingredients

• Chicken thighs – 1.5 lbs
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add minced garlic, sauté for 1 minute until fragrant.
3. Add chicken thighs, cook for 5 minutes on each side until golden brown.
4. Sprinkle curry powder and salt over the chicken, stir to coat evenly.
5. Pour in coconut milk, bring to a gentle simmer.
6. Reduce heat to low, cover, and let it cook for 20 minutes. Tip: Stir occasionally to prevent sticking.
7. After 20 minutes, check if the chicken is cooked through (no pink inside). Tip: If the sauce is too thick, add a splash of water.
8. Serve hot. Tip: Garnish with fresh cilantro for an extra pop of color and flavor.

This curry is luxuriously creamy with a perfect balance of spices. Try serving it over steamed rice or with naan bread to soak up all the delicious sauce.

Thai Coconut Milk Chicken Soup

Picture this: a creamy, aromatic soup that’s both comforting and exotic, perfect for those nights when you’re craving something different. Thai Coconut Milk Chicken Soup is your ticket to a flavorful escape, with minimal effort.

Ingredients

• Chicken breast – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 4 cups
• Lemongrass – 2 stalks
• Ginger – 1 tbsp, minced
• Fish sauce – 1 tbsp
• Lime juice – 2 tbsp
• Chili paste – 1 tsp
• Cilantro – ¼ cup, chopped

Instructions

1. Slice the chicken breast into thin strips, about ½ inch thick.
2. In a large pot, bring the chicken broth to a boil over medium-high heat.
3. Add the chicken strips to the boiling broth, reduce heat to medium, and simmer for 10 minutes, or until the chicken is fully cooked.
4. While the chicken cooks, bruise the lemongrass stalks with the back of a knife to release their aroma, then cut into 2-inch pieces.
5. Add the lemongrass, minced ginger, and chili paste to the pot, stirring to combine.
6. Pour in the coconut milk, stirring continuously to prevent curdling, and bring the mixture to a gentle simmer.
7. Stir in the fish sauce and lime juice, then remove the pot from the heat.
8. Discard the lemongrass pieces before serving, and garnish with chopped cilantro.

Now, this soup is a harmony of creamy coconut and zesty lime, with a kick of heat that lingers. Serve it over steamed jasmine rice for a heartier meal, or enjoy it as is for a light yet satisfying dinner.

Coconut Milk Chicken Adobo

Dive into a twist on the classic Filipino adobo with this Coconut Milk Chicken Adobo recipe. It’s creamy, tangy, and packed with flavor, perfect for a cozy dinner.

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Soy sauce – ½ cup
• Vinegar – ¼ cup
• Garlic – 6 cloves, minced
• Bay leaves – 2
• Black peppercorns – 1 tsp

Instructions

1. In a large pot, combine chicken thighs, soy sauce, vinegar, minced garlic, bay leaves, and black peppercorns. Let it marinate for at least 30 minutes in the fridge for deeper flavor.
2. After marinating, bring the pot to a boil over medium-high heat without stirring to let the vinegar mellow. Tip: This step is crucial for balancing the acidity.
3. Once boiling, lower the heat to a simmer, cover, and cook for 30 minutes, stirring occasionally.
4. Add the coconut milk, stir well, and simmer uncovered for another 15 minutes until the sauce thickens. Tip: Keep an eye on the heat to prevent the coconut milk from separating.
5. Remove the bay leaves and serve hot. Tip: For an extra layer of flavor, let it sit for 10 minutes before serving.

Rich and creamy with a perfect balance of tangy and savory, this dish pairs wonderfully with steamed rice or can be enjoyed with crusty bread to soak up the delicious sauce.

Spicy Coconut Milk Chicken Stir Fry

Kickstart your dinner with this Spicy Coconut Milk Chicken Stir Fry that’s bursting with flavor and ready in no time. You’ll love how the creamy coconut milk balances the heat, making every bite irresistible.

Ingredients

• Chicken breast – 1 lb, sliced
• Coconut milk – 1 cup
• Red chili flakes – 1 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until shimmering, about 2 minutes.
2. Add sliced chicken breast to the pan. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
3. Tip: Don’t overcrowd the pan to ensure the chicken browns nicely.
4. Stir in minced garlic and red chili flakes. Cook for 1 minute until fragrant.
5. Pour in coconut milk, stirring to combine. Bring to a simmer.
6. Reduce heat to medium-low. Let it simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
7. Tip: If the sauce is too thick, add a splash of water to reach your desired consistency.
8. Season with salt, stirring well to distribute evenly.
9. Tip: Taste and adjust the seasoning before serving, but remember the coconut milk will mellow the heat over time.

Velvety and rich, this dish pairs perfectly with steamed rice or noodles to soak up all the delicious sauce. For an extra crunch, top with toasted coconut flakes right before serving.

Coconut Milk Chicken and Rice

Craving something creamy and comforting? You’re in for a treat with this Coconut Milk Chicken and Rice dish that’s as easy to make as it is delicious.

Ingredients

• Chicken thighs – 4
• Coconut milk – 1 can (13.5 oz)
• Jasmine rice – 1 cup
• Chicken broth – 1 cup
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Salt – 1 tsp

Instructions

1. Heat a large pot over medium heat. Add the chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Remove the chicken and set aside. In the same pot, add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
3. Add the jasmine rice to the pot, stirring to coat it with the garlic and ginger. Pour in the coconut milk and chicken broth, then add the salt. Stir well.
4. Return the chicken thighs to the pot, nestling them into the rice. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
5. After 20 minutes, remove from heat and let it sit, covered, for 5 minutes. Tip: This resting time allows the rice to absorb any remaining liquid and become fluffy.
6. Fluff the rice with a fork and serve hot.

Out of the pot, this dish boasts tender chicken and rice with a rich, creamy texture from the coconut milk. For an extra touch, garnish with fresh cilantro or a squeeze of lime to brighten up the flavors.

Slow Cooker Coconut Milk Chicken

Mmm, imagine coming home to the creamy, dreamy aroma of coconut milk chicken that’s been simmering all day. You’re gonna love how easy this is to toss together before you head out.

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Soy sauce – 2 tbsp
• Brown sugar – 1 tbsp
• Lime juice – 1 tbsp

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. In a bowl, whisk together the coconut milk, minced garlic, grated ginger, soy sauce, brown sugar, and lime juice until well combined.
3. Pour the coconut milk mixture over the chicken thighs, ensuring they’re fully submerged.
4. Cover and cook on low for 6 hours or on high for 3 hours. Tip: For extra tenderness, let it go the full 6 hours on low.
5. Once cooked, use two forks to shred the chicken directly in the slow cooker. Tip: If the sauce is too thin, let it cook uncovered for an additional 30 minutes to thicken.
6. Serve hot over rice or noodles. Tip: Garnish with fresh cilantro and a squeeze of lime for a bright finish.

Here’s the deal: this chicken is melt-in-your-mouth tender with a sauce that’s rich, slightly sweet, and tangy. Try stuffing it into warm tortillas for a quick taco night twist.

Coconut Milk Chicken Pot Pie

Kick off your cozy evening with this twist on a classic comfort food. You’ll love how the coconut milk adds a subtle sweetness to the savory chicken pot pie, making it a dish that’s both familiar and exciting.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Coconut milk – 1 can (13.5 oz)
• Frozen mixed vegetables – 2 cups
• Pie crust – 1 package (2 crusts)
• Chicken broth – 1 cup
• Flour – ¼ cup
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to cook the pie evenly.
2. Melt butter in a large pot over medium heat. Tip: Use a heavy-bottomed pot to prevent burning.
3. Add flour to the melted butter, stirring constantly for 2 minutes to make a roux. This thickens your filling.
4. Slowly whisk in chicken broth and coconut milk until smooth. Tip: Whisk continuously to avoid lumps.
5. Add shredded chicken, frozen vegetables, salt, and pepper. Stir well and cook for 5 minutes.
6. Roll out one pie crust and place it in a 9-inch pie dish. Pour the filling over the crust.
7. Cover with the second pie crust, sealing the edges with a fork. Cut slits on top for steam to escape.
8. Bake for 30 minutes, or until the crust is golden brown. Tip: Place a baking sheet underneath to catch any spills.

The crust turns flaky and golden, while the inside stays creamy with chunks of tender chicken. Serve it with a side of crisp green salad to balance the richness.

Grilled Coconut Milk Chicken Skewers

Kick off your summer grilling with these irresistible Grilled Coconut Milk Chicken Skewers. You’ll love how the coconut milk tenderizes the chicken, giving it a subtly sweet flavor that’s perfect for those warm evenings.

Ingredients

• Chicken breast – 1 lb, cut into 1-inch pieces
• Coconut milk – 1 cup
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Brown sugar – 1 tbsp
• Wooden skewers – 8, soaked in water for 30 minutes

Instructions

1. In a bowl, mix coconut milk, soy sauce, minced garlic, and brown sugar until the sugar dissolves.
2. Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) before threading the marinated chicken onto the soaked skewers.
4. Grill the skewers for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F and has nice grill marks.
5. Let the skewers rest for 5 minutes before serving to allow the juices to redistribute.

Creating these skewers is a breeze, and the result is juicy, flavorful chicken with a hint of tropical sweetness. Serve them over a bed of jasmine rice or with a side of grilled vegetables for a complete meal that screams summer.

Coconut Milk Chicken Noodle Soup

Now, imagine you’re craving something cozy but with a twist. This Coconut Milk Chicken Noodle Soup is your answer—creamy, comforting, and just a bit exotic.

Ingredients

• Chicken breast – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 4 cups
• Rice noodles – 8 oz
• Ginger – 1 tbsp, grated
• Garlic – 2 cloves, minced
• Salt – 1 tsp

Instructions

1. Cut the chicken breast into bite-sized pieces.
2. In a large pot, bring the chicken broth to a boil over medium-high heat.
3. Add the chicken pieces to the boiling broth. Cook for 10 minutes, or until the chicken is no longer pink.
4. Stir in the coconut milk, grated ginger, and minced garlic. Reduce the heat to low and simmer for 5 minutes to blend the flavors.
5. Add the rice noodles to the pot. Cook for 3-4 minutes, or until the noodles are tender. Tip: Don’t overcook the noodles; they’ll continue to soften in the hot soup.
6. Season with salt. Tip: Taste as you go; you might want to adjust the saltiness based on your preference.
7. Remove the pot from the heat. Let it sit for 2 minutes before serving. Tip: This allows the soup to thicken slightly.

Out of the pot, this soup is silky with a rich coconut flavor that’s balanced by the savory chicken and aromatic ginger. Try garnishing with fresh cilantro or a squeeze of lime for an extra zing.

Coconut Milk Chicken Alfredo

Ready to shake up your pasta night? This Coconut Milk Chicken Alfredo is a creamy, dreamy twist on the classic that’s surprisingly easy to whip up. You’ll love how the coconut milk adds a subtle sweetness that pairs perfectly with the savory chicken.

Ingredients

• Chicken breast – 1 lb
• Fettuccine – 8 oz
• Coconut milk – 1 can (13.5 oz)
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat butter in a large skillet over medium heat until melted.
4. Add the minced garlic and sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Add the chicken breast to the skillet, seasoning with salt and black pepper. Cook for 6-7 minutes per side until fully cooked. Tip: Use a meat thermometer to ensure the chicken reaches 165°F.
6. Pour in the coconut milk, stirring to combine with the chicken and garlic. Simmer for 5 minutes to thicken slightly.
7. Drain the pasta and add it directly to the skillet, tossing to coat in the sauce.
8. Sprinkle with grated Parmesan cheese, stirring until the cheese is melted and the sauce is creamy.

Kind of magical how the coconut milk transforms the Alfredo into something so lush and velvety, right? Serve it with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that creamy sauce.

Coconut Milk Chicken Tacos

Vibrant flavors and easy prep make these Coconut Milk Chicken Tacos a weeknight win. You’ll love the creamy, tangy twist on your usual taco night.

Ingredients

• Chicken breast – 1 lb
• Coconut milk – 1 cup
• Lime – 1, juiced
• Taco seasoning – 2 tbsp
• Corn tortillas – 8
• Olive oil – 1 tbsp

Instructions

1. Cut the chicken breast into thin strips.
2. Heat olive oil in a pan over medium-high heat (350°F).
3. Add chicken strips to the pan, cooking for 5 minutes until slightly browned. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Sprinkle taco seasoning over the chicken, stirring to coat evenly.
5. Pour in coconut milk and lime juice, reducing heat to medium (250°F).
6. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Tip: If the sauce is too thin, let it simmer a bit longer.
7. Warm corn tortillas in a dry skillet over medium heat for 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm and pliable.
8. Fill each tortilla with the chicken mixture.

Zesty and creamy, these tacos are a delightful mix of textures and flavors. Serve them with a side of mango salsa for an extra pop of color and sweetness.

Coconut Milk Chicken Biryani

Got a craving for something exotic yet comforting? This Coconut Milk Chicken Biryani is your ticket to a flavorful journey, blending creamy coconut milk with aromatic spices for a dish that’s both hearty and refreshing.

Ingredients

• Chicken thighs – 1.5 lbs
• Basmati rice – 2 cups
• Coconut milk – 1.5 cups
• Biryani masala – 2 tbsp
• Salt – 1 tsp
• Water – 3 cups

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Tip: Soaking the rice ensures it cooks evenly.
2. In a large pot, combine the chicken thighs, coconut milk, biryani masala, and salt. Cook over medium heat for 20 minutes, stirring occasionally.
3. Drain the soaked rice and add it to the pot with the chicken mixture. Pour in 3 cups of water.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes. Tip: Keep the lid on to trap the steam, which helps the rice cook perfectly.
5. After 15 minutes, turn off the heat and let the pot sit, covered, for another 10 minutes. Tip: This resting period allows the flavors to meld together beautifully.
6. Fluff the biryani gently with a fork before serving.

Serve this biryani with a side of cool cucumber raita or a simple salad to balance the richness. The coconut milk gives it a creamy texture, while the biryani masala adds a depth of flavor that’s irresistible. Spice it up with extra masala if you like it hot!

Coconut Milk Chicken Stew

Zesty flavors and creamy textures come together in this Coconut Milk Chicken Stew, a dish that’s as comforting as it is easy to whip up on a busy weeknight. You’ll love how the coconut milk adds a rich, velvety base to the tender chicken and vibrant spices.

Ingredients

• Chicken thighs – 1.5 lbs
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 1 cup
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Turmeric – 1 tsp
• Salt – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. In the same pot, add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
4. Stir in turmeric and salt, then pour in coconut milk and chicken broth, scraping the bottom to release any browned bits. Tip: This adds depth to the stew’s flavor.
5. Return chicken to the pot, bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, until chicken is tender. Tip: A slow simmer prevents the coconut milk from separating.
6. Skim off any excess oil from the surface before serving.

Hearty and aromatic, this stew boasts a luscious texture with layers of flavor from the coconut milk and spices. Serve it over steamed rice or with a side of crusty bread to soak up every last drop.

Coconut Milk Chicken Korma

This Coconut Milk Chicken Korma is the cozy, flavorful dish you’ve been craving. It’s creamy, lightly spiced, and totally doable on a weeknight.

Ingredients

• Chicken thighs – 1.5 lbs
• Coconut milk – 1 can (13.5 oz)
• Tomato paste – 2 tbsp
• Garlic – 3 cloves
• Ginger – 1 inch piece
• Ground cumin – 1 tsp
• Ground coriander – 1 tsp
• Turmeric – ½ tsp
• Salt – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add chopped garlic and grated ginger, sauté for 1 minute until fragrant.
3. Add chicken thighs, cook for 5 minutes until they start to brown.
4. Stir in tomato paste, cumin, coriander, turmeric, and salt, cook for 2 minutes.
5. Pour in coconut milk, bring to a simmer, then reduce heat to low.
6. Cover and cook for 20 minutes, stirring occasionally.
7. Uncover, cook for another 10 minutes until the sauce thickens.

Now, the chicken should be tender, and the sauce rich and creamy. Serve it over basmati rice or with naan for soaking up all that delicious sauce.

Coconut Milk Chicken and Vegetables

Feeling like you need a cozy, flavorful dish to spice up your weeknight dinners? This Coconut Milk Chicken and Vegetables is your ticket to a delicious, fuss-free meal that’s packed with creamy goodness and tender bites.

Ingredients

• Chicken thighs – 1.5 lbs
• Coconut milk – 1 can (13.5 oz)
• Broccoli – 2 cups
• Carrots – 1 cup, sliced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs to the skillet, seasoning with salt. Cook for 5 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. In the same skillet, add garlic and ginger, sautéing for 1 minute until fragrant.
4. Pour in coconut milk, stirring to combine with the garlic and ginger. Bring to a gentle simmer.
5. Return chicken to the skillet, adding broccoli and carrots. Cover and cook for 15 minutes, or until vegetables are tender. Tip: Stir occasionally to prevent sticking.
6. Check the chicken’s internal temperature reaches 165°F for safety. Tip: Let the dish sit for 5 minutes before serving to allow flavors to meld.

This dish boasts a creamy texture with a perfect balance of savory and slightly sweet flavors. Try serving it over a bed of jasmine rice or with a side of crusty bread to soak up all the delicious sauce.

Coconut Milk Chicken Pasta

Zesty flavors meet creamy comfort in this Coconut Milk Chicken Pasta. You’ll love how easy it is to whip up this dish, perfect for those nights when you crave something delicious without the fuss.

Ingredients

• Chicken breast – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Pasta – 8 oz
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Add the chicken breast, salt, and black pepper. Cook until the chicken is no longer pink, about 5-7 minutes per side.
6. Pour in the coconut milk, stirring to combine. Let it simmer for 5 minutes to thicken slightly. Tip: For extra flavor, sprinkle in some red pepper flakes.
7. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce.

So creamy and rich, this pasta is a dream with the subtle sweetness of coconut milk. Try topping it with fresh cilantro or a squeeze of lime for an extra zing.

Coconut Milk Chicken Satay

Mmm, imagine biting into tender, juicy chicken skewers with a creamy coconut milk glaze that’s just the right amount of sweet and savory. You’re going to love how easy this Coconut Milk Chicken Satay is to whip up for your next BBQ or weeknight dinner.

Ingredients

• Chicken breast – 1 lb, cut into strips
• Coconut milk – 1 cup
• Soy sauce – 2 tbsp
• Brown sugar – 1 tbsp
• Garlic – 2 cloves, minced
• Wooden skewers – 8, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a bowl, mix coconut milk, soy sauce, brown sugar, and minced garlic to make the marinade.
3. Add chicken strips to the marinade, ensuring each piece is well coated. Let it sit for at least 15 minutes for the flavors to meld.
4. Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for 4-5 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
6. While grilling, brush the skewers with the leftover marinade for extra flavor and moisture.
7. Let the skewers rest for a couple of minutes before serving to keep them juicy.

The chicken comes out incredibly tender with a slight char from the grill, and the coconut milk gives it a subtly sweet, rich flavor. Serve these skewers over a bed of steamed rice or with a side of peanut sauce for dipping to take it to the next level.

Coconut Milk Chicken and Dumplings

Mmm, imagine coming home to a bowl of creamy, comforting goodness that’s both hearty and slightly tropical. This Coconut Milk Chicken and Dumplings is your weeknight savior, blending classic comfort with a twist.

Ingredients

• Chicken breast – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Cut the chicken breast into 1-inch pieces.
2. In a large pot, bring 4 cups of water to a boil and add the chicken. Cook for 10 minutes or until the chicken is no longer pink.
3. While the chicken cooks, mix the flour, baking powder, and salt in a bowl. Gradually add water to form a dough.
4. Roll the dough into small balls, about 1 inch in diameter. Tip: Keep your hands slightly wet to prevent sticking.
5. Once the chicken is cooked, reduce the heat to medium and add the coconut milk. Stir well.
6. Drop the dough balls into the pot one by one. Cover and simmer for 15 minutes. Tip: Don’t stir too much to keep the dumplings intact.
7. Check the dumplings by cutting one in half; it should be fluffy and cooked through. Tip: If needed, cook for an additional 5 minutes.

Velvety coconut milk makes the broth rich, while the dumplings stay light and fluffy. Serve it with a sprinkle of fresh herbs or a squeeze of lime for an extra zing.

Coconut Milk Chicken Fricassee

Sometimes you just need a cozy, comforting dish that feels like a hug in a bowl. This Coconut Milk Chicken Fricassee is exactly that—creamy, flavorful, and surprisingly easy to whip up.

Ingredients

• Chicken thighs – 4
• Coconut milk – 1 can (13.5 oz)
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic to the skillet. Sauté for 3 minutes, or until the onion is translucent.
3. Season chicken thighs with salt and black pepper. Add them to the skillet, skin-side down. Cook for 5 minutes, or until the skin is golden brown. Flip and cook for another 3 minutes.
4. Pour in the coconut milk, stirring gently to combine. Tip: For extra flavor, scrape the bottom of the skillet to loosen any browned bits.
5. Reduce heat to low. Cover and simmer for 25 minutes, or until the chicken is cooked through and tender.
6. Remove the lid and simmer for an additional 5 minutes to slightly thicken the sauce. Tip: If the sauce is too thin, let it simmer uncovered for a few more minutes.
7. Check for seasoning and adjust with more salt or pepper if needed. Tip: A squeeze of lime juice can add a nice brightness to the dish.

You’ll love how the coconut milk makes the chicken incredibly tender and the sauce luxuriously creamy. Serve it over steamed rice or with crusty bread to soak up all that delicious sauce.

Coconut Milk Chicken Casserole

Just when you think you’ve tried every chicken casserole out there, this Coconut Milk Chicken Casserole comes along to shake things up. It’s creamy, dreamy, and packed with flavor that’ll have you coming back for seconds.

Ingredients

• Chicken breasts – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Tip: Make sure the oil is hot before adding the chicken to get a nice sear.
3. Add chicken breasts to the skillet, season with salt and black pepper, and cook for 5 minutes on each side until golden brown.
4. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Pour in the coconut milk, stirring to combine with the chicken and garlic. Bring to a simmer.
6. Transfer everything to a baking dish and bake for 25 minutes. Tip: The casserole is done when the chicken is cooked through and the sauce has thickened slightly.

Rich and creamy, this casserole pairs wonderfully with steamed rice or crusty bread to soak up all that delicious sauce. The coconut milk adds a subtle sweetness that balances perfectly with the savory chicken.

Coconut Milk Chicken and Lentils

Got a craving for something creamy, hearty, and a little exotic? This coconut milk chicken and lentils dish is your ticket to a flavorful dinner that’s surprisingly easy to whip up.

Ingredients

• Chicken thighs – 1 lb
• Lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Garlic – 2 cloves
• Ginger – 1 tbsp
• Turmeric – 1 tsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a large pot, combine the lentils, water, and a pinch of salt. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender but not mushy. Tip: Stir occasionally to prevent sticking.
4. While the lentils cook, mince the garlic and ginger.
5. Heat a tablespoon of oil in a skillet over medium heat. Add the chicken thighs, skin side down, and cook for 5 minutes until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
6. Flip the chicken and add the garlic, ginger, and turmeric. Cook for another minute until fragrant.
7. Pour in the coconut milk and bring to a gentle simmer. Cook for 15 minutes, or until the chicken is cooked through. Tip: The internal temperature should reach 165°F.
8. Serve the chicken over the cooked lentils, spooning some of the coconut sauce over the top.

Here’s the deal: the lentils soak up the coconut milk’s richness, while the chicken stays juicy and flavorful. Try topping it with fresh cilantro or a squeeze of lime for an extra zing.

Coconut Milk Chicken with Mango Salsa

Ever find yourself craving something tropical yet comforting for dinner? This coconut milk chicken with mango salsa is your ticket to a flavorful escape, no passport required.

Ingredients

• Chicken thighs – 1.5 lbs
• Coconut milk – 1 cup
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime – 1, juiced
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken thighs to the skillet, skin side down. Cook for 5 minutes until golden brown. Flip and cook for another 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Pour coconut milk over the chicken. Reduce heat to low. Simmer for 20 minutes, covered. Tip: The coconut milk should gently bubble, not boil, to prevent curdling.
4. While the chicken cooks, combine diced mango, red onion, cilantro, lime juice, and salt in a bowl. Mix well. Tip: Let the salsa sit for 10 minutes to allow flavors to meld.
5. Serve chicken hot, topped with mango salsa.

Out of the ordinary, the creamy coconut milk tenderizes the chicken beautifully, while the mango salsa adds a fresh, zesty contrast. Try serving it over a bed of jasmine rice to soak up all the delicious sauce.

Coconut Milk Chicken and Quinoa

Dinner just got a whole lot easier with this creamy, dreamy Coconut Milk Chicken and Quinoa. You’ll love how the flavors come together in this one-pot wonder.

Ingredients

• Chicken breast – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Quinoa – 1 cup
• Chicken broth – 2 cups
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Cut chicken breast into bite-sized pieces and add to the pot. Cook for 5 minutes until no longer pink.
4. Rinse quinoa under cold water to remove bitterness, then add to the pot with chicken.
5. Pour in coconut milk and chicken broth, stirring to combine.
6. Season with salt and black pepper, then bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
8. Let sit covered for 5 minutes off the heat to allow flavors to meld.

Just imagine the creamy coconut milk coating each grain of quinoa, with tender chicken pieces throughout. Serve it topped with fresh cilantro or a squeeze of lime for an extra zing.

Coconut Milk Chicken with Spinach

This Coconut Milk Chicken with Spinach is your ticket to a creamy, dreamy dinner that’s packed with flavor and ready in no time. You’ll love how the coconut milk makes everything rich and comforting.

Ingredients

• Chicken breasts – 2, cut into strips
• Coconut milk – 1 can (13.5 oz)
• Spinach – 2 cups, fresh
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add chicken strips and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in coconut milk and bring to a gentle simmer. Tip: Shake the can well before opening for a smooth consistency.
5. Add spinach and stir until wilted, about 2 minutes. Tip: Fresh spinach cooks down quickly, so keep an eye on it.
6. Season with salt and simmer for another 2 minutes to blend flavors.

Ultra creamy and slightly sweet from the coconut milk, this dish pairs wonderfully with steamed rice or quinoa. The spinach adds a fresh contrast, making every bite a delightful mix of textures.

Coconut Milk Chicken and Sweet Potato Curry

This Coconut Milk Chicken and Sweet Potato Curry is the perfect cozy meal for any night of the week. You’ll love how the creamy coconut milk pairs with the sweet potatoes and tender chicken.

Ingredients

• Chicken thighs – 1 lb
• Sweet potato – 1 large, cubed
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add chicken thighs to the skillet, seasoning with salt. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken from the skillet and set aside. In the same skillet, add minced garlic and curry powder, stirring for 30 seconds until fragrant.
4. Add cubed sweet potato to the skillet, stirring to coat with the curry mixture. Cook for 2 minutes.
5. Pour in coconut milk, stirring to combine. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
6. Return the chicken to the skillet, nestling it into the sauce. Cover and cook for an additional 5 minutes to heat through. Tip: Check the chicken’s internal temperature to ensure it reaches 165°F.
7. Serve hot, garnished with fresh cilantro if desired. The curry is creamy with a hint of sweetness from the potatoes, perfect over rice or with naan bread.

Unbelievably easy and packed with flavor, this dish is a surefire way to spice up your dinner routine. The combination of tender chicken and soft sweet potatoes in a rich coconut curry sauce is simply irresistible.

Conclusion

Savory, sweet, and utterly satisfying, our roundup of 25 chicken recipes with coconut milk offers a world of flavors to explore. Whether you’re craving something creamy, spicy, or sweet, there’s a dish here to delight your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!

Bella Bacinos