Spicy Coconut Cream Chicken
Spicy Coconut Cream Chicken is our new favorite recipe for making dinner in less than 30 minutes. This delectable creation combines perfectly seared chicken cutlets. The coconut cream sauce is infused with a kick of spicy goodness. Each bite offers a harmonious blend of savory flavors. Whether you’re a fan of spicy dishes or simply looking to elevate your dining experience, this dish is sure to impress even the most discerning palates.
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Tips on MAKING THE PERFECT SPICY COCONUT CREAM CHICKEN
Using coconut cream in savory dishes can add a rich and creamy texture with a hint of tropical flavor. Here are some tips to help you make the most of this versatile ingredient:
- Balance the flavors: Coconut cream has a naturally sweet taste, so it’s important to balance it with savory ingredients like spices, and herbs, and acidic components such as lime or vinegar. This will create a well-rounded dish with a depth of flavor.
- Cooking with heat: Coconut cream can separate or curdle when exposed to high heat or for a long time. To prevent this, add it towards the end of cooking and simmer gently instead of boiling vigorously. This will help maintain its creamy consistency.
- Pairing with ingredients: Coconut cream pairs well with a variety of ingredients such as curry spices, ginger, garlic, lemongrass, and chili peppers. It works beautifully in curries, soups, stews, and even as a dairy-free alternative in creamy pasta sauce.
OTHER RECIPE IDEAS:
Coconut Shrimp and Veggie Stew
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Let’s Talk About Ingredients For Spicy Coconut Cream Chicken
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SPICES:
- Smoked paprika is a great addition to this dish with its smoky flavor and bright red color. It complements the rest of the spices.
- Garlic powder and onion powder are the perfect flavor booster for your savory dishes.
- Dried oregano is robust and adds a subtle earthiness to flavor this dish.
- Cumin is another spice that adds an earthy tone to the dish. It pairs well with the rest of the spices in this dish.
- Red chili pepper flakes give a kick of heat to the dish.
- Salt enhances the flavor of the dish.
MAIN INGREDIENTS:
- Chicken breast slices or cutlets: Lean cuts of chicken meat seasoned with half of the spices then perfectly seared.
- Oil: Used for searing the chicken
- Onion: Adds flavor and aroma to the dish.
- Garlic: Known for its intense flavor and aroma.
- Jalapeno pepper: A type of chili pepper that adds heat and flavor. If you want less heat, then remove the seeds.
- Diced tomatoes: Chopped into small pieces, and adds fresh and tangy flavor to dishes.
- Coconut milk: Use a full-fat coconut milk or cream. Adds richness and flavor to curries, soups, and stews.
- Green onions: are used to garnish this dish.
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How To Make Spicy Coconut Cream Chicken
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Time needed: 30 minutes
STEP-BY-STEP
- SPICES:
In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cumin, and red chili pepper flakes. Add salt and mix to combine.
- SEASON AND COOK THE CHICKEN
In a large bowl, combine the chicken and half of the spices. Toss to coat evenly. Heat a pan with oil over medium-high heat. Sear the chicken for 2 minutes on each side. Don’t overcook the chicken it will continue to cook when added to the creamy sauce. Set them aside.
- SAUTE THE AROMATICS
Use the same pan, add more oil if needed. Add the onion and saute until tender, then add the garlic and continue sauteing until aromatic. Add jalapeno pepper and diced tomatoes, then season with the rest of the ingredients. Stir to combine.
- COOK THE SAUCE
Pour the coconut cream, and simmer for 2 minutes on high. Lower the heat and let the sauce reduce and thicken.
- FINISH COOKING
Add the chicken back into the pan. Simmer for 2 minutes, then garnish with green onions.
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Frequently Asked Questions
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Allow the dish to cool down to room temperature before storing it. Transfer the chicken to an airtight container, then refrigerate for up to 3-4 days. If you want to store it for a longer period, you can freeze it. Place the chicken in a freezer-safe container and freeze for up to 2-3 months.
Consider pairing it with fragrant jasmine rice or fluffy basmati rice to soak up the flavorful sauce. A side of naan bread or roti can also be a wonderful addition to scoop up the creamy sauce.
You can add bell pepper, eggplant, or even some potatoes. Any vegetable you like, you can add to this dish.
Yes, you can substitute it with slices of beef or pork. For the beef, it might require a longer time to cook if you’re using big chunks of beef. If you sear the thin slices of beef first, then it’s less time to cook when you add them to the sauce.
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Recommended Recipes
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Spicy Coconut Cream Chicken
Equipment
- Cast iron skillet
- Mixing bowls
- Tongs
- knife
- cutting board
Ingredients
SPICES
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon red chili pepper flakes
- 1 teaspoon fine sea salt
MAIN INGREDIENTS
- 1 pound skinless boneless chicken breast, sliced
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, sliced
- 2 cups diced tomatoes or 15 oz. canned diced tomatoes
- 2 stalks green onions, sliced
Instructions
SPICES
- Combine all ingredients for spices in a small bowl. Add salt and mix to combine.
- Add half of the spices to the chicken, and toss to coat evenly.
- Heat a pan with oil over medium-high heat. Add the chicken and sear on both sides until browned. Do not overcook, it will continue to cook when added to the sauce. Set them aside.
- Use the same pan, and add more oil. Saute onion until tender, and add the garlic continue sauteing until aromatic.
- Add jalapeno, tomatoes, and the rest of the spices, then stir to combine. Pour the coconut cream, and simmer until reduced and thickened.
- Add the chicken back into the pan, and simmer until they are heated through. Garnish with green onions.
Video
Notes
- When searing the chicken, make sure the oil is hot enough. This process allows the protein to release all the flavor from the meat. Cook in batches to avoid crowding the pan. Don’t let the temperature of the oil come down as it will steam the meat instead of getting a nice golden brown color.
- If you don’t want spicy food, you can remove the seeds from the jalapeno pepper. Or reduce the amount of red chili pepper flakes.
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