Creamy Coconut Chicken with Turmeric and Garlic
This Creamy Coconut Chicken with Turmeric and Garlic is pure comfort in a skillet. It is rich, golden, and just the right amount of cozy spice. Made with tender chicken simmered in a silky coconut milk sauce, it’s brightened with lemon and balanced by the earthy warmth of turmeric and garlic. I love this recipe as the weather cools. It’s hearty enough for fall but still light and nourishing. Pair it with brown rice, whole-grain pasta, or quinoa, along with some roasted vegetables, for a quick weeknight meal that tastes like it took all day 😋.
Equipment
- large skillet
Ingredients
- 1 pound chicken breast tenders
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons turmeric
- 2 1/2 Tablespoons olive oil divided
- 3 whole garlic cloves minced
- 1 whole yellow onion finely diced
- 2 cups tomatoes canned and crushed
- 1 red bell pepper cored and diced
- 14 ounces coconut milk unsweetened, light
- Optional garnishes: fresh lemon juice cilantro, green onion
Instructions
- Using a fork mix together all seasonings (cumin through turmeric).
- Coat the chicken tenders in the seasoning mixture on all sides.
- Heat 1 1/2 tablespoons olive oil in a large skillet. Add chicken tenders to the heated oil and cook until chicken is browned on each side, about 3-4 minutes per side. Remove the chicken from the pan and keep warm.
- Add the other tablespoon of olive oil into the hot skillet and immediately add onions and peppers. Sauté until the onions are translucent and peppers are tender about 5 minutes. Add in garlic and cook until fragrant. Add tomatoes continue to cook for 3 minutes.
- Stir in the light coconut milk and bring to a simmer; simmer until sauce thickens, about 6-7 minutes. Add chicken back into pan and cook all together until chicken is cooked through, about 3-4 minutes. Garnish with squeezed lemon juice, cilantro or green onion. Serve straight from the skillet.
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