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Tiffy Cooks

Easy Asian Recipes

20 Minute Dinner, 20 Minutes or Less, 21 Days of Dinner Idea, 21 Days of Street Food, Better Than Takeout, Chicken, Dinner Ideas, Healthy Recipes, Recipes, Search By Ingredients, Search By Series, Takeout Series · March 16, 2022

Creamy Coconut Chicken (One-Pot Dinner)

Creamy Coconut Chicken (One-Pot Dinner)

Who doesn’t love one-pot dinners?

Easy and delicious CREAMY Coconut Chicken is one of my favorite lazy weeknight dinners from my student days!

The chicken is tender and coated in a creamy mushroom coconut curry sauce and will have you eating bowls and bowls of rice.

This Coconut Chicken also tastes fantastic the next day, perfect for meal prepping!

Give this creamy coconut chicken a try, and I promise you will also be making it every week. 

Creamy Coconut Chicken (One-Pot Dinner)

When I was a student, I made my Creamy Coconut Chicken at least once a week!

Affordable, accessible, and the best part – made in just one simple pot!

I love that this recipe contains both protein and vegetables, plus all the ingredients taste amazing the next day.

Using chicken thigh today, you can use any chicken part of your choices, such as drumsticks or breasts. 

One Pot Dinner

Coconut Chicken may seem intimidating to make because of its complex flavor, but it is super easy.

You need coconut milk, curry powder, tomato paste, garlic, onion, garam masala, and turmeric.

The coconut milk makes the sauce super creamy and rich, while the tomato paste provides acidity.

There are many curry powders; depending on your spice level, you can choose the curry powder suited to you. 

Chicken Adobo

If you are a student or busy bee looking for an affordable and easy one-pot dinner such as my coconut chicken, I have a few recipes that you will LOVE! 

  • Chicken Adobo is a perfect weeknight dinner as the ingredients are easy to find, fast to make, and the best part … it is done in ONE POT!! A classic Filipino dish that I promise you will LOVE
  • Taiwanese Sweet and Sour Garlic Short Ribs are hands down one of my favorite recipes from my mom. Super tender short ribs coated with a sticky glaze, this Taiwanese Sweet and Sour Garlic Short Ribs is a must-try recipe!
  • Are you looking for easy weeknight dinner ideas? What about my One-Pot EXTRA CREAMY Japanese Chicken Curry that you can make in less than 1 hour! 
Creamy Coconut Chicken (One-Pot Dinner)

Ingredients 

  • 6 chicken thigh (bone-in and skin-on) 
  • Salt and Pepper 
  • 0.5 tbsp of Tumeric
    0.5 tbsp of Paprika 
  • 1 tbsp of Garlic Powder 
  • 1 Can of Coconut Milk (~14 ounces) 
  • 2 tbsp of Tomato Paste 
  • 1.5 tbsp of minced Garlic 
  • 1 large onion (sliced) 
  • 10-15 Mushroom (sliced) 
  • 2 tbsp of Curry Powder 
  • 0.5 tbsp of Garam Masala 
SHOP THE INGREDIENTS
  1. Season the chicken thigh with salt and pepper, turmeric, paprika, and garlic powder. 
  2. Drizzle in around 1 tbsp of oil in a pan, and turn the heat up to medium-high. Once the pan is hot, add the chicken skin side facing down and pan-fry for 3 minutes on each side. Remove and set aside. 
  3. In the same pan, saute sliced onion and mushroom in the chicken oil for 2-3 minutes. 
  4. Next, add minced garlic, curry powder, tomato paste, and garam masala. Saute and mix. 
  5. Add the chicken skin side facing up, and pour in coconut milk. Make sure the chicken is fully coated in the sauce. 
  6. Put the lid on and let it cook on medium heat for 10 minutes. Enjoy with hot rice! 
Creamy Coconut Chicken
Print
5 from 1 vote

Creamy Coconut Chicken

Who doesn’t love one-pot dinners? Easy and delicious CREAMY Coconut Chicken is one of my favorite lazy weeknight dinners from my student days! The chicken is tender and coated in a creamy mushroom coconut curry sauce and will have you eating bowls and bowls of rice. This Coconut Chicken also tastes fantastic the next day, perfect for meal prepping! Give this creamy coconut chicken a try, and I promise you will also be making it every week.
Prep Time5 mins
Active Time20 mins
Total Time25 mins
Course: Dinner, Main Course, Side Dish
Cuisine: American, Asian, Chinese
Yield: 4 People

Materials

  • 6 chicken thigh bone-in and skin-on
  • Salt and Pepper
  • 0.5 tbsp of Tumeric
  • 0.5 tbsp of Paprika
  • 1 tbsp of Garlic Powder
  • 1 Can of Coconut Milk ~14 ounces
  • 2 tbsp of Tomato Paste
  • 1.5 tbsp of minced Garlic
  • 1 large onion sliced
  • 10-15 Mushroom sliced
  • 2 tbsp of Curry Powder
  • 0.5 tbsp of Garam Masala

Instructions

  • Season the chicken thigh with salt and pepper, turmeric, paprika, and garlic powder.
  • Drizzle in around 1 tbsp of oil in a pan, and turn the heat up to medium-high. Once the pan is hot, add the chicken skin side facing down and pan-fry for 3 minutes on each side. Remove and set aside.
  • In the same pan, saute sliced onion and mushroom in the chicken oil for 2-3 minutes.
  • Next, add minced garlic, curry powder, tomato paste, and garam masala. Saute and mix.
  • Add the chicken skin side facing up, and pour in coconut milk. Make sure the chicken is fully coated in the sauce.
  • Put the lid on and let it cook on medium heat for 10 minutes. Enjoy with hot rice!

Notes

There are many curry powders; depending on your spice level, you can choose the curry powder suited to you.

Posted In: 20 Minute Dinner, 20 Minutes or Less, 21 Days of Dinner Idea, 21 Days of Street Food, Better Than Takeout, Chicken, Dinner Ideas, Healthy Recipes, Recipes, Search By Ingredients, Search By Series, Takeout Series

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Comments

  1. Samantha Gaide says

    April 10, 2022 at 4:42 pm

    5 stars
    This is so good and easy to make!! Used 3lbs of boneless and skinless chicken breasts- just had to cook it for a little longer at the end!!

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About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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