20 Delicious Chicken Recipes with Coconut Milk Creations

Dive into a world of creamy, dreamy flavors with our roundup of 20 Delicious Chicken Recipes with Coconut Milk Creations! Whether you’re craving a quick weeknight dinner or a cozy comfort meal, these dishes promise to transport your taste buds to tropical paradise. Perfect for home cooks looking to spice up their routine, each recipe is a testament to the magic of coconut milk. Ready to explore? Let’s get cooking!

Creamy Coconut Milk Chicken Curry

Are you ready to dive into the world of comforting, flavorful dishes that bring a touch of exotic to your dinner table? Today, we’re exploring a creamy coconut milk chicken curry that’s as nourishing as it is delicious, perfect for beginners and seasoned cooks alike.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp fragrant curry powder
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 can (13.5 oz) creamy coconut milk
• 1 cup homemade chicken stock
• 1 tbsp smooth tomato paste
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, season the chicken pieces with curry powder, salt, and pepper, ensuring each piece is evenly coated.
2. Heat olive oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
3. Add the diced onion to the pot, sautéing until translucent and fragrant, approximately 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
5. Push the onion mixture to the side of the pot and add the seasoned chicken, browning on all sides, about 5 minutes total.
6. Pour in the coconut milk and chicken stock, stirring to combine all ingredients smoothly.
7. Add the tomato paste, stirring until fully dissolved into the liquid.
8. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
9. Remove from heat and stir in lime juice and chopped cilantro for a fresh, vibrant finish.

Velvety in texture with layers of spicy, sweet, and tangy flavors, this curry pairs wonderfully with steamed jasmine rice or warm naan bread for soaking up every last drop of the creamy sauce.

Thai Coconut Milk Chicken Soup

Just imagine the aromatic blend of Thai flavors coming together in a bowl of comforting soup. This Thai Coconut Milk Chicken Soup is a perfect balance of creamy, spicy, and tangy, making it an ideal dish for any season.

Ingredients

• 1 tablespoon of fragrant coconut oil
• 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 cups of rich coconut milk
• 2 cups of homemade chicken broth
• 2 tablespoons of fresh lemongrass, finely chopped
• 1 tablespoon of galangal, thinly sliced
• 3 kaffir lime leaves, torn
• 2 tablespoons of fish sauce
• 1 tablespoon of palm sugar
• 1 cup of straw mushrooms, halved
• 2 tablespoons of lime juice
• 1 teaspoon of chili oil
• Fresh cilantro leaves for garnish

Instructions

1. Heat the fragrant coconut oil in a large pot over medium heat until shimmering.
2. Add the chicken pieces and sauté until they turn white, about 5 minutes, ensuring they don’t stick to the pot.
3. Pour in the rich coconut milk and homemade chicken broth, stirring to combine.
4. Add the finely chopped lemongrass, thinly sliced galangal, and torn kaffir lime leaves, bringing the mixture to a gentle simmer.
5. Stir in the fish sauce and palm sugar, adjusting the heat to maintain a simmer for 10 minutes.
6. Add the halved straw mushrooms and continue to simmer for another 5 minutes, until the mushrooms are tender.
7. Remove from heat and stir in the lime juice and chili oil for that perfect tangy-spicy kick.
8. Garnish with fresh cilantro leaves before serving.

Mmm, the soup’s creamy texture and vibrant flavors are a testament to the harmony of Thai cuisine. Serve it with a side of steamed jasmine rice to soak up every last drop of the delicious broth.

Coconut Milk Chicken Adobo

Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any day of the week. This Coconut Milk Chicken Adobo combines the tangy, savory flavors of traditional adobo with the creamy richness of coconut milk, resulting in a dish that’s both hearty and satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 cloves garlic, minced to a fragrant paste
• 1/2 cup soy sauce, preferably a rich, aged variety
• 1/4 cup apple cider vinegar, for a subtle tang
• 1 cup coconut milk, full-fat for creaminess
• 2 bay leaves, dried but aromatic
• 1 tsp whole black peppercorns, freshly cracked
• 1 tbsp coconut oil, unrefined for a hint of sweetness

Instructions

1. In a large bowl, combine the chicken pieces with minced garlic, soy sauce, and apple cider vinegar. Let marinate for at least 30 minutes to infuse the chicken with flavor.
2. Heat coconut oil in a deep skillet over medium heat until shimmering. Add the marinated chicken, reserving the marinade, and sear until golden brown, about 3-4 minutes per side.
3. Pour the reserved marinade over the chicken, add bay leaves and cracked peppercorns, and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes, allowing the flavors to meld.
4. Stir in the coconut milk, simmer uncovered for another 10 minutes until the sauce thickens slightly. Tip: Avoid boiling to prevent the coconut milk from separating.
5. Remove bay leaves before serving. Tip: For an extra layer of flavor, garnish with freshly chopped cilantro or a squeeze of lime juice.

Final thoughts: This Coconut Milk Chicken Adobo boasts a luxurious sauce that’s creamy with a perfect balance of tangy and savory. Serve it over a bed of steamed jasmine rice or with a side of sautéed greens for a complete meal that’s sure to impress.

Spicy Coconut Milk Chicken Stir Fry

Sometimes, the best dishes come together in a flash, and this Spicy Coconut Milk Chicken Stir Fry is no exception. Start by gathering your ingredients and prepping your workspace for a smooth cooking experience.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp fragrant coconut oil
• 3 cloves garlic, minced to a fine paste
• 1 tbsp freshly grated ginger
• 1 red bell pepper, thinly sliced into vibrant strips
• 1 cup rich, creamy coconut milk
• 2 tbsp spicy sriracha sauce
• 1 tbsp smooth soy sauce
• 1 tsp golden brown sugar
• 1/2 cup fresh basil leaves, roughly torn for aroma

Instructions

1. Heat the coconut oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the chicken pieces to the skillet, spreading them out in a single layer to ensure even browning. Cook for 5 minutes, turning once, until golden.
3. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Toss in the red bell pepper strips, stirring to combine with the chicken and aromatics. Cook for 2 minutes until slightly softened.
5. Pour in the coconut milk, sriracha, soy sauce, and brown sugar, stirring well to blend all the flavors. Bring to a gentle simmer.
6. Reduce heat to medium-low and let the mixture simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Tip: The sauce should coat the back of a spoon when ready.
7. Remove from heat and fold in the fresh basil leaves, allowing the residual heat to wilt them. Tip: Adding basil off the heat preserves its vibrant color and flavor.

Great for a quick weeknight dinner, this dish boasts a perfect balance of creamy coconut milk and fiery sriracha, with tender chicken and crisp-tender peppers. Serve it over steamed jasmine rice or with a side of crunchy cucumber slices for a refreshing contrast.

Coconut Milk Chicken and Rice

Now, let’s dive into creating a comforting and flavorful dish that combines the creamy richness of coconut milk with the hearty satisfaction of chicken and rice. This recipe is perfect for beginners, offering a straightforward path to a delicious meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup jasmine rice, rinsed until water runs clear
• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut oil, unrefined for a tropical aroma
• 1 tsp ground turmeric, vibrant and earthy
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 2 cups chicken broth, low-sodium and savory
• 1/4 cup fresh cilantro, chopped for garnish

Instructions

1. Heat coconut oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion, minced garlic, and grated ginger to the skillet. Sauté until the onion is translucent and fragrant, about 3 minutes.
3. Season chicken thighs with salt and black pepper, then add to the skillet. Brown each side for 3 minutes, achieving a golden crust.
4. Sprinkle ground turmeric over the chicken, stirring to coat evenly, and cook for 1 minute to release its aroma.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle boil.
6. Add the rinsed jasmine rice, ensuring it’s submerged in the liquid. Reduce heat to low, cover, and simmer for 20 minutes.
7. After 20 minutes, remove the skillet from heat and let it stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
8. Fluff the rice with a fork, then garnish with fresh cilantro before serving.

This dish yields tender chicken and fluffy rice, infused with the creamy, aromatic flavors of coconut and turmeric. Try serving it with a side of steamed vegetables or a crisp salad for a complete meal.

Slow Cooker Coconut Milk Chicken

Let’s dive into creating a comforting and flavorful dish that’s perfect for any day of the week. This Slow Cooker Coconut Milk Chicken is a creamy, aromatic delight that combines tender chicken with the rich flavors of coconut milk and spices, all made effortlessly in your slow cooker.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 2 tbsp freshly grated ginger, aromatic and pungent
• 3 cloves garlic, minced to release their full flavor
• 1 tbsp curry powder, warm and earthy
• 1 tsp ground turmeric, vibrant and slightly bitter
• 1/2 tsp red pepper flakes, for a subtle heat
• 1 tbsp fish sauce, for depth and umami
• 1 tbsp honey, to balance the flavors with sweetness
• 1/2 cup chicken broth, for added richness
• 1 lime, juiced, for a bright finish
• Fresh cilantro leaves, for garnish

Instructions

1. Place the chicken thighs at the bottom of your slow cooker, ensuring they lay flat.
2. In a medium bowl, whisk together the coconut milk, grated ginger, minced garlic, curry powder, turmeric, red pepper flakes, fish sauce, honey, and chicken broth until well combined.
3. Pour the coconut milk mixture over the chicken thighs, making sure they are fully submerged.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, remove the chicken thighs and shred them using two forks. Tip: Reserve some of the cooking liquid to adjust the sauce’s consistency if needed.
6. Return the shredded chicken to the slow cooker and stir in the lime juice. Tip: Taste and adjust the seasoning with a bit more fish sauce or honey if desired.
7. Let the mixture sit for 5 minutes to allow the flavors to meld together. Tip: For a thicker sauce, you can simmer the mixture uncovered for an additional 10 minutes.
8. Serve the chicken garnished with fresh cilantro leaves.

With its creamy texture and harmonious blend of spices, this Slow Cooker Coconut Milk Chicken is a dish that promises comfort with every bite. Try serving it over steamed jasmine rice or with a side of roasted vegetables for a complete meal.

Coconut Milk Chicken Skewers

Whipping up a storm in the kitchen has never been easier with these Coconut Milk Chicken Skewers, a dish that marries the creamy richness of coconut milk with the succulent tenderness of chicken. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup creamy coconut milk, well stirred
• 2 tbsp freshly squeezed lime juice
• 2 tbsp smooth peanut butter
• 1 tbsp finely minced garlic
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, combine the creamy coconut milk, freshly squeezed lime juice, smooth peanut butter, finely minced garlic, freshly grated ginger, ground turmeric, kosher salt, and crushed red pepper flakes. Whisk until the mixture is smooth and well incorporated.
2. Add the 1-inch pieces of boneless, skinless chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to a medium-high heat of 375°F. While the grill heats, thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the grill. Cook for 5-6 minutes on each side, or until the chicken is golden brown and has reached an internal temperature of 165°F.
5. Remove the skewers from the grill and let them rest for 3 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.

Here’s the payoff: each bite offers a harmonious blend of creamy coconut and zesty lime, with a subtle heat from the red pepper flakes. Serve these skewers over a bed of fluffy jasmine rice or alongside a crisp, refreshing cucumber salad for a complete meal that’s sure to impress.

Coconut Milk Chicken Pot Pie

Kickstart your culinary adventure with this comforting Coconut Milk Chicken Pot Pie, a twist on the classic that’s sure to delight your taste buds with its creamy texture and rich flavors. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 cups shredded, tender cooked chicken breast
• 1 cup creamy, full-fat coconut milk
• 1 cup diced, crisp carrots
• 1 cup chopped, sweet onions
• 1/2 cup frozen, plump peas
• 2 tbsp rich, unsalted butter
• 2 tbsp all-purpose, finely sifted flour
• 1 tsp aromatic, ground thyme
• 1/2 tsp finely ground, sea salt
• 1/4 tsp freshly cracked, black pepper
• 1 pre-made, flaky pie crust

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet, melt the unsalted butter over medium heat until it’s bubbly and fragrant.
3. Add the sweet onions and crisp carrots to the skillet, sautéing until they’re soft and the onions are translucent, about 5 minutes.
4. Sprinkle the all-purpose flour over the vegetables, stirring constantly to create a roux, about 1 minute.
5. Gradually pour in the creamy coconut milk, stirring continuously to avoid lumps, until the mixture thickens.
6. Add the tender chicken, plump peas, ground thyme, sea salt, and black pepper, stirring to combine and heat through, about 3 minutes.
7. Transfer the filling into the pre-made pie crust, spreading it evenly.
8. Cover with the second pie crust, sealing the edges and cutting slits on top for ventilation.
9. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
10. Let the pot pie cool for 5 minutes before serving to allow the filling to set.

Unbelievably creamy and packed with flavor, this Coconut Milk Chicken Pot Pie offers a delightful contrast between the flaky crust and the rich, savory filling. Serve it with a side of crisp green salad for a complete meal that’s both satisfying and comforting.

Coconut Milk Chicken Noodle Soup

Ready to dive into a comforting bowl of Coconut Milk Chicken Noodle Soup? This dish combines the creamy richness of coconut milk with the hearty satisfaction of chicken noodle soup, creating a tropical twist on a classic favorite.

Ingredients

• 1 tablespoon fragrant coconut oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups rich chicken broth
• 1 can (13.5 oz) creamy coconut milk
• 2 cups sliced carrots
• 2 cups sliced celery
• 8 oz wide egg noodles
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Increase the heat to medium-high and add the chicken pieces, browning them on all sides, about 5 minutes.
4. Pour in the chicken broth and coconut milk, stirring to combine.
5. Add the carrots and celery, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
7. Stir in the egg noodles, cooking for an additional 8 minutes, or until the noodles are al dente.
8. Season with sea salt and black pepper, adjusting to your preference.
9. Remove from heat and stir in the chopped cilantro.
10. Serve hot with lime wedges on the side for squeezing.

Here’s how it turns out: the soup boasts a velvety texture with a balance of savory and slightly sweet flavors from the coconut milk. For an extra touch, garnish with additional cilantro and a sprinkle of red pepper flakes for heat.

Coconut Milk Chicken Alfredo

Gathering the perfect blend of creamy and savory, this Coconut Milk Chicken Alfredo is a delightful twist on the classic pasta dish that’s sure to impress. Let’s dive into creating this comforting meal with a tropical flair.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups fettuccine pasta, uncooked
• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 3 cloves garlic, minced
• 1 tbsp extra virgin olive oil, golden and fragrant
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts, seasoning with sea salt and black pepper. Cook until golden brown and no longer pink in the center, about 5-6 minutes per side. Remove chicken from skillet and set aside.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in the creamy coconut milk, stirring to combine with the garlic. Bring to a gentle simmer and let cook for 2-3 minutes to slightly thicken.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Return the cooked chicken to the skillet, tossing to coat in the sauce.
6. Add the cooked fettuccine to the skillet, tossing gently to ensure the pasta is evenly coated with the sauce. Cook for an additional 1-2 minutes to heat through.
7. Garnish with freshly chopped parsley before serving.

Yield a dish that’s luxuriously creamy with a hint of coconut sweetness, perfectly complementing the savory chicken and al dente pasta. Serve it with a side of steamed vegetables or a crisp salad for a complete meal.

Coconut Milk Chicken Tacos

Are you ready to dive into a culinary adventure that combines the creamy richness of coconut milk with the savory delight of chicken tacos? This recipe is a perfect blend of flavors and textures, designed to guide you through each step with precision.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup full-fat coconut milk, creamy and rich
• 2 tbsp olive oil, extra virgin and fruity
• 1 tbsp ground cumin, freshly toasted and aromatic
• 1 tsp smoked paprika, deep and smoky
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 8 small corn tortillas, warm and pliable
• 1/2 cup fresh cilantro leaves, bright and citrusy
• 1 lime, juiced and zesty

Instructions

1. In a large bowl, combine the chicken pieces with coconut milk, cumin, smoked paprika, sea salt, and black pepper. Mix well to ensure each piece is evenly coated. Let it marinate for at least 30 minutes in the refrigerator for deeper flavor.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the marinated chicken, reserving the marinade. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
3. Pour the reserved marinade over the chicken in the skillet. Reduce the heat to medium and simmer for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable. Keep them wrapped in a clean towel to stay warm.
5. Divide the coconut milk chicken evenly among the tortillas. Top with fresh cilantro leaves and a squeeze of lime juice before serving.

Unbelievably tender and bursting with flavor, these Coconut Milk Chicken Tacos offer a delightful contrast between the creamy sauce and the fresh, zesty toppings. Serve them with a side of pickled red onions for an extra crunch and a pop of color.

Coconut Milk Chicken Burgers

These Coconut Milk Chicken Burgers are a delightful twist on the classic burger, infusing juicy chicken with the creamy, tropical flavors of coconut milk. Perfect for summer barbecues or a quick weeknight dinner, they’re sure to impress with their unique taste and tender texture.

Ingredients

• 1 pound ground chicken (preferably free-range)
• 1/2 cup full-fat coconut milk (rich and creamy)
• 1/4 cup breadcrumbs (fine, golden)
• 1 large egg (farm-fresh, beaten)
• 2 cloves garlic (minced, aromatic)
• 1 tablespoon fresh ginger (grated, zesty)
• 1 tablespoon soy sauce (dark, savory)
• 1/2 teaspoon salt (fine, sea salt)
• 1/4 teaspoon black pepper (freshly ground)
• 1 tablespoon coconut oil (unrefined, for frying)

Instructions

1. In a large mixing bowl, combine the ground chicken, coconut milk, breadcrumbs, beaten egg, minced garlic, grated ginger, soy sauce, salt, and black pepper. Mix gently until just combined to keep the burgers tender.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the coconut oil in a large skillet over medium heat (350°F) until shimmering. Carefully add the patties, ensuring they don’t touch.
4. Cook for 5-6 minutes on the first side, or until golden brown and edges start to crisp. Flip gently and cook for another 5-6 minutes on the other side. Tip: Avoid pressing down on the burgers to keep them juicy.
5. Check the internal temperature with a meat thermometer; it should read 165°F. Let the burgers rest for 3 minutes before serving to allow juices to redistribute. Tip: Cover loosely with foil to keep warm.

Here, the Coconut Milk Chicken Burgers boast a moist interior with a slightly crispy exterior, offering a perfect balance of flavors. Serve them on toasted brioche buns with a slice of pineapple for an extra tropical touch or atop a fresh green salad for a lighter option.

Coconut Milk Chicken Salad

Every home cook needs a go-to chicken salad recipe that’s both refreshing and satisfying, and this Coconut Milk Chicken Salad is just that. Easy to prepare with a creamy, tropical twist, it’s perfect for summer lunches or a light dinner.

Ingredients

• 2 cups shredded cooked chicken breast, tender and juicy
• 1/2 cup full-fat coconut milk, rich and creamy
• 1/4 cup mayonnaise, smooth and tangy
• 1 tbsp fresh lime juice, bright and zesty
• 1 tsp honey, pure and sweet
• 1/2 tsp ground ginger, warm and spicy
• 1/4 cup chopped cilantro, fresh and fragrant
• 1/4 cup diced red bell pepper, crisp and colorful
• 1/4 cup sliced almonds, toasted and crunchy
• Salt to taste, fine and evenly dispersing

Instructions

1. In a large mixing bowl, combine the shredded chicken, coconut milk, mayonnaise, lime juice, honey, and ground ginger. Stir until the mixture is uniformly creamy. Tip: For extra flavor, let the mixture sit for 10 minutes before adding the remaining ingredients.
2. Add the chopped cilantro, diced red bell pepper, and sliced almonds to the bowl. Gently fold them into the chicken mixture until evenly distributed. Tip: Toasting the almonds beforehand enhances their crunch and flavor.
3. Season the salad with salt, starting with 1/4 tsp and adjusting as needed. Mix well to combine. Tip: Always taste as you go to ensure the perfect balance of flavors.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Unbelievably creamy with a hint of tropical sweetness, this Coconut Milk Chicken Salad is a delightful twist on the classic. Serve it on a bed of crisp greens or tucked into a buttery croissant for an extra indulgent treat.

Coconut Milk Chicken Wings

Coconut milk chicken wings are a delightful twist on the classic favorite, offering a creamy, tropical flavor that’s surprisingly easy to achieve. Let’s dive into the methodical process of creating this mouthwatering dish.

Ingredients

• 2 lbs of fresh, plump chicken wings
• 1 cup of creamy, full-fat coconut milk
• 2 tbsp of smooth, golden honey
• 1 tbsp of freshly grated ginger
• 2 cloves of aromatic garlic, minced
• 1 tsp of vibrant turmeric powder
• 1/2 tsp of coarse sea salt
• 1/4 tsp of fiery cayenne pepper
• 2 tbsp of lush, green cilantro, chopped
• 1 tbsp of rich, toasted sesame oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the coconut milk, honey, ginger, garlic, turmeric, sea salt, and cayenne pepper, whisking until the mixture is smooth and homogenous.
3. Add the chicken wings to the bowl, tossing them gently to ensure each piece is thoroughly coated with the marinade. Tip: For deeper flavor, let the wings marinate in the refrigerator for at least 30 minutes.
4. Line a baking sheet with parchment paper and arrange the marinated wings in a single layer, ensuring they’re not touching for even cooking.
5. Bake the wings in the preheated oven for 25 minutes, then flip them carefully to cook the other side evenly. Tip: Use tongs for flipping to prevent breaking the skin.
6. After flipping, bake for an additional 20 minutes or until the wings are golden brown and the internal temperature reaches 165°F (74°C).
7. Remove the wings from the oven and drizzle with toasted sesame oil, then sprinkle with chopped cilantro for a fresh, herby finish. Tip: Let the wings rest for 5 minutes before serving to allow the flavors to meld beautifully.

How the coconut milk tenderizes the chicken, creating wings that are incredibly juicy inside with a slightly crispy exterior. The harmonious blend of sweet, spicy, and tropical flavors makes these wings a standout dish, perfect for serving over a bed of steamed jasmine rice or alongside a crisp, green salad.

Coconut Milk Chicken Kebabs

Zesty and flavorful, these Coconut Milk Chicken Kebabs are a tropical twist on a classic favorite, perfect for summer grilling or a cozy indoor meal. Let’s dive into the methodical process of creating these succulent skewers, ensuring every bite is packed with creamy coconut and savory spices.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup creamy coconut milk, full-fat for richness
• 2 tbsp freshly squeezed lime juice, for a bright acidity
• 2 tbsp smooth peanut butter, for a nutty depth
• 1 tbsp finely minced garlic, for aromatic punch
• 1 tbsp grated fresh ginger, for a spicy warmth
• 1 tsp ground turmeric, for earthy color and flavor
• 1 tsp kosher salt, for seasoning
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 8 wooden skewers, soaked in water for 30 minutes to prevent burning

Instructions

1. In a large mixing bowl, whisk together the coconut milk, lime juice, peanut butter, garlic, ginger, turmeric, salt, and red pepper flakes until smooth.
2. Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) for optimal cooking.
4. Thread the marinated chicken onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Grill the kebabs for 5-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F.
6. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute.

Grilled to perfection, these kebabs boast a tender, juicy interior with a slightly charred exterior, offering a delightful contrast in textures. The coconut milk marinade infuses the chicken with a luxurious creaminess, while the spices provide a warm, aromatic backdrop. Serve them over a bed of fluffy jasmine rice or alongside a crisp, refreshing cucumber salad for a complete meal.

Coconut Milk Chicken Pizza

This Coconut Milk Chicken Pizza combines the creamy richness of coconut milk with the savory delight of chicken, all atop a crispy, golden crust. Today, we’ll guide you through creating this unique dish that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup creamy coconut milk, full-fat for richness
• 1/2 cup warm water (110°F), to activate the yeast
• 1 tsp active dry yeast, for a fluffy crust
• 1 tbsp granulated sugar, to feed the yeast
• 1/2 tsp sea salt, finely ground
• 1 tbsp extra virgin olive oil, for a smooth dough
• 1 cup cooked chicken breast, shredded and juicy
• 1/2 cup mozzarella cheese, freshly grated
• 1/4 cup coconut flakes, toasted for crunch
• 2 tbsp fresh cilantro, chopped for brightness

Instructions

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the sifted flour, coconut milk, sea salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when poked.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 475°F and lightly grease a pizza pan or baking sheet.
6. Roll out the dough on a floured surface to your desired thickness, then transfer to the prepared pan.
7. Evenly distribute the shredded chicken over the dough, followed by the mozzarella cheese.
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pan halfway through for even baking.
9. Sprinkle the toasted coconut flakes and fresh cilantro over the hot pizza before serving. Tip: For extra flavor, drizzle with a little more coconut milk.

Creamy, crunchy, and bursting with flavor, this pizza is a delightful twist on traditional recipes. Serve it with a side of spicy mango salsa for an unexpected but delicious pairing.

Coconut Milk Chicken Lasagna

Discover the creamy, tropical twist on a classic with this Coconut Milk Chicken Lasagna, a dish that promises to delight your palate with its rich flavors and comforting layers. Perfect for those who love to experiment with traditional recipes, this version introduces a luscious coconut milk béchamel that pairs beautifully with tender chicken and hearty lasagna noodles.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups shredded cooked chicken, tender and juicy
• 1 can (13.5 oz) full-fat coconut milk, rich and creamy
• 2 cups shredded mozzarella cheese, freshly grated
• 1/2 cup grated Parmesan cheese, finely aged
• 2 tbsp unsalted butter, creamy and smooth
• 2 tbsp all-purpose flour, finely sifted
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium saucepan, melt the unsalted butter over medium heat until it’s fully liquid and begins to bubble slightly.
3. Whisk in the all-purpose flour continuously for about 1 minute to create a smooth roux, avoiding any lumps.
4. Gradually pour in the full-fat coconut milk, whisking constantly to incorporate it into the roux until the mixture thickens, about 3-4 minutes.
5. Stir in the garlic powder, salt, and black pepper, adjusting the seasoning to your preference but keeping the flavors balanced.
6. Layer 3 oven-ready lasagna noodles at the bottom of a 9×13 inch baking dish, slightly overlapping them.
7. Spread half of the shredded cooked chicken evenly over the noodles, followed by a third of the coconut milk béchamel and a third of the mozzarella cheese.
8. Repeat the layers once more, then top with the remaining noodles, béchamel, and a generous sprinkle of mozzarella and Parmesan cheeses.
9. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown on top.
10. Let the lasagna rest for 10 minutes before slicing to allow the layers to set beautifully.

Best enjoyed fresh out of the oven, this Coconut Milk Chicken Lasagna boasts a creamy texture with a hint of tropical sweetness, making it a standout dish. Serve it with a crisp green salad to balance the richness, or enjoy it as is for a truly indulgent meal.

Coconut Milk Chicken Dumplings

Kickstart your culinary adventure with these Coconut Milk Chicken Dumplings, a dish that marries the creamy richness of coconut milk with the savory depth of chicken, all wrapped in tender dumpling wrappers. Perfect for beginners, this recipe guides you through each step to ensure delicious results.

Ingredients

• 1 cup full-fat coconut milk, creamy and rich
• 1 pound ground chicken, lean and finely textured
• 2 cloves garlic, minced to aromatic perfection
• 1 tablespoon fresh ginger, grated for a zesty kick
• 2 tablespoons soy sauce, dark and savory
• 1 teaspoon sugar, for a hint of sweetness
• 1 package dumpling wrappers, thin and pliable
• 2 tablespoons vegetable oil, for a golden fry
• 1/2 cup water, to steam the dumplings to perfection

Instructions

1. In a large mixing bowl, combine the ground chicken, minced garlic, grated ginger, soy sauce, and sugar. Mix until the ingredients are evenly distributed and the mixture becomes slightly sticky.
2. Place a small spoonful of the chicken mixture in the center of each dumpling wrapper. Wet the edges of the wrapper with water, then fold and pleat to seal the dumpling tightly.
3. Heat the vegetable oil in a large non-stick skillet over medium heat until shimmering. Arrange the dumplings in the skillet, ensuring they do not touch, and fry until the bottoms are golden brown, about 2-3 minutes.
4. Pour the water into the skillet, cover immediately, and reduce the heat to low. Steam the dumplings for 8-10 minutes, or until the chicken is fully cooked and the wrappers are translucent.
5. Remove the lid and increase the heat to medium-high. Cook for an additional 2-3 minutes to crisp up the bottoms of the dumplings.
6. Serve the dumplings hot, drizzled with the remaining coconut milk for extra creaminess. The dumplings should be juicy inside with a slightly crispy exterior, offering a delightful contrast in textures. Pair with a side of steamed vegetables for a complete meal.

Present these dumplings on a platter garnished with thinly sliced green onions and a sprinkle of sesame seeds for an elegant touch. The combination of flavors and textures makes this dish a standout for any occasion.

Coconut Milk Chicken Stew

Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Coconut Milk Chicken Stew is a dish that promises warmth and flavor in every spoonful. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp fragrant coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red bell pepper, thinly sliced
• 1 can (13.5 oz) creamy coconut milk
• 2 cups homemade chicken stock
• 1 tbsp fish sauce
• 1 tsp turmeric powder
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the chicken pieces, seasoning lightly with salt, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the chicken and set aside. In the same pot, add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
4. Stir in the red bell pepper and cook for another 2 minutes until slightly softened.
5. Pour in the coconut milk and chicken stock, stirring to combine. Tip: Scrape the bottom of the pot to incorporate any browned bits for added flavor.
6. Return the chicken to the pot, adding fish sauce, turmeric, and red pepper flakes. Bring to a simmer.
7. Reduce heat to low, cover, and let stew for 25 minutes, stirring occasionally. Tip: The stew is ready when the chicken is tender and the flavors have melded.
8. Garnish with fresh cilantro and serve with lime wedges on the side.

Velvety from the coconut milk and vibrant with spices, this stew offers a balance of creamy and tangy flavors. Serve it over steamed jasmine rice or with crusty bread to soak up the rich sauce.

Coconut Milk Chicken Fajitas

You’ve probably tried chicken fajitas before, but adding coconut milk to the mix brings a creamy, tropical twist that’s utterly irresistible. Let’s dive into making these Coconut Milk Chicken Fajitas, step by step, ensuring even beginners can achieve delicious results.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 1 cup full-fat coconut milk, rich and creamy
• 2 tbsp fresh lime juice, zesty and bright
• 2 cloves garlic, minced to aromatic perfection
• 1 tsp ground cumin, warmly spiced
• 1 tsp smoked paprika, deeply flavorful
• 1/2 tsp sea salt, finely ground
• 2 tbsp extra virgin olive oil, lush and fruity
• 1 large red bell pepper, sliced into thin strips
• 1 large yellow bell pepper, sliced into thin strips
• 1 medium red onion, thinly sliced
• 8 small flour tortillas, warm and pliable
• Fresh cilantro leaves, for garnish

Instructions

1. In a large bowl, combine the chicken strips, coconut milk, lime juice, garlic, cumin, smoked paprika, and sea salt. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes in the refrigerator for maximum flavor.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
3. Add the sliced bell peppers and red onion to the skillet. Cook for another 5 minutes, stirring frequently, until the vegetables are tender-crisp and the chicken is fully cooked.
4. Warm the flour tortillas according to package instructions. Tip: For extra flavor, lightly toast them in a dry skillet for about 30 seconds on each side.
5. Divide the chicken and vegetable mixture evenly among the tortillas. Garnish with fresh cilantro leaves before serving. Tip: For a burst of freshness, add a squeeze of lime juice over the top.

Delight in the creamy texture and vibrant flavors of these Coconut Milk Chicken Fajitas. Serve them with a side of avocado slices or a dollop of sour cream for an extra layer of indulgence.

Conclusion

We hope this roundup of 20 Delicious Chicken Recipes with Coconut Milk has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that’s sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!