- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Prepare this delicious creamy chicken with coconut milk. Its creamy consistency and creamy flavor make it irresistible and perfect to accompany salads or rice.”
What you need to know
- The combination of coconut milk and chicken creates an irresistible and creamy flavor.
- Low and slow cooking helps maintain the soft texture of the chicken.
- The addition of bell pepper and ginger adds a pleasant texture and flavor to the dish.
- Decorating with parsley makes a difference in the appearance and flavor of the dish.
- Coconut milk adds a mild and creamy flavor to the dish.
Ingredients
Main
- 1 kg of chicken breast cut into cubes
- 1 can of coconut milk
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon of grated ginger
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic and sauté until the onion becomes transparent.
- Add the ginger and bell pepper, cooking for about 2 minutes.
- Add the chicken cubes, seasoning with salt and pepper to taste. Cook until the chicken is golden brown.
- Pour the coconut milk over the chicken, mixing well.
- Let it cook over low heat for approximately 30 minutes, stirring occasionally.
- Check the seasoning and adjust if necessary.
- Finish with chopped parsley before serving.
Chef's tips
- For a creamier texture, you can add more coconut milk or water when pouring.
- Cook the chicken in a cast iron skillet for a creamier texture.
- To prevent sticking, cook the chicken in a pan with a layer of olive oil.
Variations
- For a healthier version, you can cook the chicken over lower heat to reduce the amount of fat.
- For a vegetarian version, you can replace the chicken with grilled tofu.
- For a more traditional version, you can add sun-dried tomatoes to the dish.
Substitutions
- If you don't have coconut milk, you can substitute it with milk or cow's milk.
- For a more intense flavor, you can add more olive oil.
- If you don't have ginger, you can replace it with lemon or lime.
How to store
This dish can be stored in a bowl in the refrigerator for up to 3 days. After that date, it should be refrigerated and stored in the freezer.
Can it be frozen?
It is not recommended to freeze this dish. Coconut milk can stick in the freezer and the chicken can cook or overcook, altering the consistency and flavor.
What to serve with
This dish is ideal to accompany salads, rice, or risotto. You can serve with a green leaf salad to balance the dish.
Frequently asked questions
What can I do to maintain the flavor of the dish?
You can add more coconut milk or milk to maintain the creamy flavor.
Can this dish be served hot or cold?
This dish is best served hot, as the coconut milk and chicken break down better when hot.
How can I prepare this dish faster?
You can cook the chicken and coconut milk together in the blender and then sauté in the pan.
