Description
This easy coconut milk chicken recipe features tender chicken breasts marinated in a creamy, flavorful coconut milk mixture infused with lime, garlic, spices, and a touch of sweetness. Perfectly cooked on the stovetop, in an Instant Pot, or baked, this recipe delivers a rich, slightly tangy sauce that pairs beautifully with rice or vegetables for a satisfying dinner. The marinade not only tenderizes the chicken but also brings a delightful blend of savory and subtle spice notes that can be customized to your taste.
Ingredients
Coconut Milk Marinade
- 1 (13 ounce) can coconut milk (about 1 ½ cups)
- 3 to 4 Tablespoons lime juice
- 1 teaspoon ground cumin
- 1 ½ teaspoons minced garlic or about 2 cloves
- 1 Tablespoon honey or coconut sugar
- ½ teaspoon sweet paprika or smoked paprika
- ½ teaspoon turmeric powder
- ½ teaspoon curry powder
- 2 teaspoons to 1 Tablespoon grated ginger or ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
Other Ingredients
- 1 ¼ to 1 ½ pounds boneless skinless chicken breasts
- 1 Tablespoon avocado or coconut oil (for stove top cooking)
- Optional slurry to thicken sauce – ½ Tablespoon cornstarch mixed with ½ Tablespoon water
For Serving
- Cilantro and/or green onion, for garnishing
- Lime wedges, for serving
Instructions
- Prepare the marinade: In a small bowl, whisk together coconut milk, lime juice, ground cumin, minced garlic, honey, paprika, turmeric, curry powder, grated ginger, black pepper, and kosher salt until well combined.
- Marinate the chicken: Place the chicken breasts in a shallow baking dish or a Ziploc bag and pour the coconut milk marinade over the chicken. Cover and refrigerate for at least 3 hours or up to 24 hours to allow the flavors to penetrate the meat.
- Instant Pot cooking: Place the marinated chicken on a cooking trivet inside the Instant Pot. Pour the marinade over the chicken. Seal the lid and set the valve to the sealing position. Pressure cook on HIGH (manual setting) for 10 minutes (or 12-13 minutes for thicker breasts). Allow a natural pressure release for 10 minutes before opening the lid.
- Rest and shred chicken in Instant Pot: Remove chicken and let rest for 5 minutes. Meanwhile, make a slurry by mixing cornstarch and water, press the sauté button and stir this slurry into the sauce in the Instant Pot. Continue to simmer for 30 seconds to a minute until thickened, then switch to warm. Shred the chicken with two forks, add it back to the pot, toss to coat in sauce, and simmer on warm for 5-10 minutes to meld flavors and further thicken the sauce.
- Stovetop cooking (alternative): Heat oil in a large skillet over medium-high heat until sizzling. Remove chicken from marinade (reserve marinade). Sear chicken for 2-3 minutes per side until browned, then remove chicken from the pan.
- Simmer sauce and finish chicken on stovetop: Add the leftover marinade to the pan and bring to a light boil, scraping up browned bits, simmering about 2 minutes. Return chicken breasts to the pan, partially cover, and cook on medium-low to medium heat for 10-15 minutes until juices run clear and internal temperature reaches 165°F. Let rest 5 minutes before slicing or shredding.
- Coat chicken in sauce and simmer: Return sliced chicken to the pan, stir to fully coat with sauce, and simmer on low heat for 5-8 minutes to infuse flavors. If sauce isn’t thick enough, add the optional slurry and simmer to thicken.
- Serve: Garnish with cilantro or green onions and lime wedges. Serve over rice, cauliflower rice, or vegetables of choice. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- You can substitute boneless, skinless chicken thighs for chicken breasts, reducing cooking time slightly as thighs are thinner.
- Omit paprika for a nightshade-free option.
- For an AIP-friendly version, omit cumin and paprika and garnish instead with pink peppercorn.
- The stovetop method yields a darker, richer sauce due to searing and caramelization.
- If the sauce doesn’t thicken to your liking, use the optional cornstarch slurry to achieve desired consistency.
- To add heat, include ¼ to ½ teaspoon cayenne pepper to the marinade.
- Curry powder adds sweet and savory spice notes; turmeric offers earthy flavor with peppery and gingery hints. Either spice may be omitted but increase the quantity of the other to 1 teaspoon if doing so.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American