Dive into a world of flavor with our Creamy Coconut Chicken Skillet, a delightful dish that transports your taste buds straight to the tropics! This quick and easy recipe combines tender chicken thighs with rich coconut milk and aromatic curry powder, creating a creamy sauce that’s simply irresistible. Perfect for busy weeknights or a special dinner, this dish is not only bursting with flavor but also takes just 30 minutes to prepare. Ready to impress your family and friends with a meal that looks as good as it tastes? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless
- 1 can coconut milk
- 1 tbsp curry powder
- 1 tbsp olive oil
- 1 cup spinach
- 1 red bell pepper, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of boneless chicken thighs, 1 can of coconut milk, 1 tbsp of curry powder, 1 tbsp of olive oil, 1 cup of fresh spinach, 1 sliced red bell pepper, salt, and pepper to taste, and fresh cilantro for garnish.
- Rinse the chicken thighs under cold water and pat them dry with paper towels. Season both sides with salt and pepper to taste.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs to the skillet. Sear the chicken for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the sliced red bell pepper and sauté for about 3-4 minutes until they begin to soften. Stir occasionally to ensure even cooking.
- Sprinkle the curry powder over the bell peppers and stir well to coat the peppers evenly. Cook for an additional minute to allow the spices to release their flavors.
- Pour in the can of coconut milk, stirring to combine with the bell peppers and curry powder. Bring the mixture to a gentle simmer.
- Return the seared chicken thighs to the skillet, nestling them into the coconut milk mixture. Allow the chicken to simmer in the sauce for about 5-7 minutes, or until the chicken is heated through and the flavors meld together.
- Stir in the fresh spinach and cook for another 2-3 minutes, or until the spinach has wilted and is tender.
- Once everything is cooked, taste the sauce and adjust the seasoning with more salt and pepper if needed.
- To serve, plate the creamy coconut chicken and spoon the sauce and vegetables over the top. Garnish with fresh cilantro for a burst of flavor and color.
- Enjoy your creamy coconut chicken skillet with rice or noodles for a complete meal!
Tips
- Choose the Right Chicken: For the juiciest results, opt for boneless chicken thighs instead of breasts. They stay moist and flavorful during cooking.
- Sear for Flavor: Don’t rush the searing process! Allow the chicken to develop a golden-brown crust, which adds depth to the dish.
- Customize Your Veggies: Feel free to add other vegetables like snap peas or broccoli for extra nutrition and color. Just adjust the cooking time accordingly.
- Balance the Flavors: Taste the sauce before serving and adjust the seasoning. A pinch of sugar can help balance the flavors if the curry is too strong.
- Serve it Right: This dish pairs beautifully with jasmine rice or noodles, soaking up the creamy sauce for a satisfying meal.
- Garnish for Freshness: Don’t skip the fresh cilantro! It adds a burst of freshness that elevates the dish.
- Make it Ahead: This recipe can be made ahead of time and reheated for an easy meal prep option. Just store it in an airtight container in the fridge.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 28g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 140mg
