Creamy Coconut Chicken (Print Version)

# Ingredients:

→ Flavorful Spices

01 - 1 teaspoon coriander powder
02 - 1 teaspoon ground turmeric
03 - 1 teaspoon ground cumin
04 - 1 teaspoon salt
05 - 1 teaspoon cayenne pepper
06 - ½ teaspoon garlic powder
07 - ½ teaspoon black pepper (adjust to taste)

→ Main Components

08 - 4 boneless, skinless chicken breasts
09 - 3 garlic cloves, finely chopped
10 - 1 medium onion, chopped into small pieces
11 - 2 tablespoons fresh-squeezed lemon juice
12 - 1 tablespoon finely minced fresh ginger
13 - 2–3 tablespoons olive or coconut oil, split
14 - 3 medium tomatoes, diced
15 - 1 jalapeño, deseeded and diced small
16 - 2 tablespoons chopped fresh cilantro or parsley
17 - 14 ounces or one can of unsweetened coconut milk

# Instructions:

01 - Combine the cumin, turmeric, cayenne, salt, black pepper, coriander, and garlic powder in a big mixing container. Mix thoroughly until all the spices are well-dispersed. This mixture brings all the bright and bold flavors to your dish.
02 - Rub the spice blend onto the chicken breasts, making sure every side is coated well. Press gently to help the spices stick. This step ensures the chicken gets packed with flavor.
03 - Pour 2 tablespoons of your oil into a large pan and heat it until it starts shimmering over medium. Place the chicken in the skillet and cook each side for about 6–8 minutes or until nicely browned and fully cooked. Set aside on a plate, loosely covered with foil, to keep warm.
04 - Don’t wash the skillet—you want those leftover browned bits for flavor! Pour in the remaining tablespoon of oil and add the onion, garlic, ginger, and jalapeño. Stir occasionally, cooking for about 5 minutes until the onion is softened and translucent.
05 - Throw in the tomatoes and squeeze in the lemon juice. Add another pinch of salt and pepper to balance the flavors. Stir for around 5 minutes and scrape up any leftover bits from the pan as the tomatoes soften and turn saucy.
06 - Pour the coconut milk in slowly while stirring everything to make a smooth, creamy base. Let this simmer gently for 5 minutes so it thickens slightly. This step gives the dish its rich, velvety texture.
07 - Carefully place the cooked chicken back into the simmering sauce along with any juices from the plate. Lower the heat and let the flavors mingle for about 5 minutes.
08 - Sprinkle the chopped parsley or cilantro on top just before dishing out. Serve warm alongside naan bread or rice—it’s perfect for soaking up that silky sauce.

# Notes:

01 - This dish balances creamy coconut with bold spices for a cozy yet lively meal.
02 - Make it milder by reducing the cayenne or removing the jalapeño, or spice it up with extra heat!
03 - Leftovers taste even better after resting in the fridge for a day or two. Keep for up to 5 days.

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