This coconut cream chicken recipe is a unique, creamy, and delicious main course. If you are looking for an Asian-style chicken dish that will please everyone in the family, this could be it!
Coconut Cream Chicken Ingredients
You will need 2 – 2.5 pounds of chicken, which can be breasts, tenders, or thighs. When choosing which cut of chicken to use, keep in mind that thighs are thinner and will be naturally more flavorful and tender. Thighs or tenders will cook more quickly. You will want to cut the chicken breasts into smaller chunks if using those, in order for them to cook more evenly and efficiently.
Then, take a quick trip down the international foods aisle for a can of coconut cream and Sambal Oelek chili paste. You will also need avocado oil (or other high-heat oil substitute), fresh garlic, a yellow onion, a lime, tomato paste, salt, pepper, and a small amount of sugar. A final ingredient is fresh cilantro, for both the simmer sauce and garnish.
A note on coconut cream: Coconut cream is typically found in the international food aisle next to the coconut milk. Although the names are very close, a product named cream of coconut is a sweetened coconut cream used in cocktails and very different than coconut cream. Be sure to find the unsweetened coconut cream for this recipe and not the sweetened cream of coconut product.
How to Prepare this Coconut Cream Chicken
First, rinse and pat dry the chicken and trim the fat as desired. If using breasts, cut them into smaller pieces to absorb more flavor and cook more efficiently. Generously salt and pepper the chicken on both sides.
Next, sear the chicken in avocado oil (or other preferred high-heat cooking oil) at medium-high heat for about 3-4 minutes per side or until each side is browned. While searing on the first side, slice the onion. Then, flip the chicken and add onion slices to the pan. After the chicken has seared on the 2nd side, maneuver the chicken and onion around with tongs to allow the onion to cook until it is translucent ~ about 5 mins.
Now, add minced garlic and cook for 2 minutes, stirring occasionally. Then, add coconut cream, tomato paste, chili paste, lime juice, cilantro, and sugar. Adjust the amount of chili paste to your spiciness preference. One teaspoon of paste will yield a mild level of spiciness. Then, turn the stove temperature down and simmer for 10 – 20 minutes (chicken thighs may be closer to 10 + minutes, where chicken breasts may be closer to 15 – 20), stirring and flipping the chicken over occasionally. Be careful not to cook on high heat, as it could burn the coconut cream.*
*NOTE regarding simmer time: If cooking chicken tenders or thighs, 10 – 15 minutes should be enough time for simmering. If cooking chicken breasts, and the chicken is still raw inside after searing, you may need a little more time and for the chicken to absorb more of the flavoring of the sauce.
Serve over rice plain rice or try our Cilantro Lime Rice, garnished with cilantro. I have also made this Coconut Cream Chicken with a rice pilaf, and this has a great flavor as well.
Tips and Serving Suggestions
- A reminder to make sure you find the coconut cream vs. cream of coconut for this recipe! The result will be very different.
- We love this meal served with a green side veggie like roasted broccoli or green beans.
- A few products that would come in handy for this recipe are this Cosori Rice Cooker and this Sauté Pan Splatter Guard (for when cooking the chicken).
- If you enjoy Asian style cuisine, here are a few other easy recipes with those sweet, savory flavors we love: Chicken Lettuce Wraps, Ground Teriyaki Stir-Fry, Coconut Curry Soup, and Weeknight Chicken Curry.
Coconut Cream Chicken
- Total Time: 35 minutes
- Yield: 6 1x
Description
This coconut cream chicken recipe is a unique, creamy, and delicious main course. If you are looking for an Asian-style chicken dish that will please everyone in the family, this could be it!
Ingredients
2 – 2.5 pounds of chicken (breast, tenders, or thighs)
1 can of coconut cream
3 cloves of garlic, minced
1 onion sliced
1/2 can tomato paste
1 tsp (+) Sambal Oelek chili paste – this will result in a very mild spice. I make it like this so my kids can eat it without much spice. For adults only or people who enjoy more spice, add more and taste while it’s simmering.
1 lime, juiced
salt and pepper
1 T sugar (I use sugar in the raw), or choose your sugar substitute
3 T avocado oil (can be used for high heat searing, but substitute other oil as available)
3/4 cup cilantro, chopped & divided – 1/2 cup for the simmer sauce and 1/4 cup for garnish
Instructions
- First, rinse and pat dry the chicken and trim the fat as desired. If using breasts, cut them into smaller pieces to absorb more flavor and cook more efficiently. Generously salt and pepper the chicken on both sides.
- Next, sear the chicken in avocado oil (or other preferred high-heat cooking oil) at medium-high heat for about 3-4 minutes per side or until each side is browned.
- While searing chicken on the first side, slice the onion.
- Then, flip the chicken and add onion slices to the pan.
- After the chicken has seared on the 2nd side, maneuver the chicken and onion around with tongs to allow the onion to cook until it is translucent ~ about 5 mins.
- Now, add minced garlic and cook for 2 minutes, stirring occasionally.
- Then, add coconut cream, tomato paste, chili paste, lime juice, cilantro, and sugar.
- Turn the stove temperature down and simmer for 10 – 20 minutes, stirring and flipping the chicken over occasionally. Be careful not to cook on high heat, as it could burn the coconut cream.*
*NOTE regarding simmer time: If cooking chicken tenders or thighs, 10 – 15 minutes should be enough time for simmering. If cooking chicken breasts, and the chicken is still raw inside after searing, you may need a little more time and for the chicken to absorb more of the flavoring of the sauce.
Serve over rice, like this Cilantro Lime Rice, garnished with cilantro.
Notes
- A reminder to make sure you find the coconut cream vs. cream of coconut for this recipe! The result will be very different.
- We love this meal served with a green side veggie like roasted broccoli or green beans.
- A few products that would come in handy for this recipe are this Cosori Rice Cooker and this Sauté Pan Splatter Guard (for when cooking the chicken).
- If you enjoy Asian style cuisine, here are a few other easy recipes with those sweet, savory flavors we love: Chicken Lettuce Wraps, Ground Teriyaki Stir-Fry, Coconut Curry Soup, and Weeknight Chicken Curry.
- Prep Time: 10 min
- Cook Time: 25
- Category: mains
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 scoop
- Calories: 376
- Sugar: 5.3 g
- Fat: 6.4 g
- Carbohydrates: 9.8 g
- Protein: 36.1 g
