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Creamy Coconut Chicken

This creamy coconut chicken is a flavorful and easy-to-make dish that combines tender chicken breasts with rich coconut milk, vibrant bell peppers, and fresh cilantro. Perfect for a weeknight dinner or a special meal, this recipe delivers a tropical twist on comfort food that pairs beautifully with cilantro lime rice.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course
Calories: 209
Ingredients Method Notes

Ingredients
  

  • boneless chicken breast around 4 medium-sized pieces, cut into chunks
  • 2 tbsp seasoning mix your preferred chicken seasoning or spice blend
  • ½ small onion chopped
  • 2 cloves garlic crushed
  • 1 habanero pepper chopped
  • 400 ml lite coconut milk
  • 1 tsp cornstarch
  • 4 fresh cilantro finely chopped
  • mixed bell peppers red, yellow, orange, and green, chopped

Method
 

  1. Add the chicken breast chunks into a pot and season with 2 tbsp of your chosen spice mix. Allow to cook until the chicken starts releasing its juices.
  2. Add the chopped onions, crushed garlic, and habanero pepper. Stir and let it simmer for a few minutes to build flavor.
  3. Pour in the coconut milk and stir well. Let it simmer on medium heat until it starts to thicken.
  4. Add the chopped bell peppers and cilantro. Stir gently and add 1 tsp of cornstarch to achieve your desired creamy consistency.
  5. Cook for a few more minutes until the sauce thickens and the chicken is fully cooked through.
  6. Serve hot with cilantro lime rice for the perfect flavor pairing.

Notes

  • You can use heavy coconut milk for a richer sauce.
  • For a non-spicy version, skip the habanero pepper.
  • Leftovers store well for up to 3 days in the fridge.