In this Chicken and Coconut Sauce recipe, tender chicken is simmered in a rich, creamy coconut milk sauce infused with ginger, garlic, and curry spices. The coconut milk adds a subtle sweetness that perfectly balances the savory flavors. It’s an easy yet exotic dish, ideal for serving over rice or with naan bread. Perfect for both weeknight dinners and special occasions.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 6

Ingredients

• 1 can (14 oz) coconut milk
• 3 ½ lbs chicken thighs (boneless and skinless), cut into bite-sized pieces
• 1 cup chicken stock (or vegetable broth for a lighter version)
• 1 cup finely chopped onion
• 2 tbsp green onions, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp red pepper flakes
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tsp honey (or maple syrup for a vegan alternative)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Directions

1. Begin by preheating your air fryer to 360°F (180°C).
2. Finely chop the onion and mince the garlic and ginger. Cut the chicken thighs into bite-sized pieces. Use chicken breasts, but thighs offer a richer flavor and tend to be juicier.
3. Heat the olive oil in a pan over medium-high heat. Add the finely chopped onions and cook for about 4 minutes, stirring occasionally, until they become translucent and slightly golden. This step builds a flavorful base for the sauce.
4. Add the minced garlic and ginger to the pan. Sauté for another 1-2 minutes until they release their fragrant aromas. Fresh garlic and ginger contribute vibrant, essential flavors to the dish.
5. Pour in the coconut milk and chicken stock. Stir well to combine. The coconut milk provides a creamy texture while the chicken stock adds depth to the sauce.
6. Add the lime juice, sweet paprika, smoked paprika, and red pepper flakes. The sweet paprika adds a touch of sweetness, while the smoked paprika introduces a smoky undertone. Adjust the amount of red pepper flakes according to your heat preference.
7. Add soy sauce (or tamari) and honey (or maple syrup) into the sauce mixture. The soy sauce adds umami depth, and the honey balances the flavors with a hint of sweetness. Stir until everything is well combined.
8. Season the chicken pieces with salt and black pepper. This step ensures the chicken is well-flavored. Add the seasoned chicken to the pan, making sure to coat each piece with the sauce. Let it cook for 2-3 minutes to allow the chicken to absorb the flavors.
9. Transfer the chicken and sauce mixture to the air fryer basket. Spread it out in an even layer for optimal cooking. Cook at 360°F (180°C) for 12-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
10. Once cooked, carefully divide the chicken and sauce onto plates. Garnish with chopped green onions and fresh cilantro if desired. The green onions add a fresh crunch, and cilantro imparts a bright, herbaceous note.

Serve with lime wedges on the side for an extra burst of freshness.

Tips

Chicken thighs are recommended for this recipe because they remain tender and juicy during cooking. You can also use chicken breast. Just be sure not to overcook them to avoid dryness.

If you prefer a milder dish, reduce the amount of red pepper flakes. If you enjoy more heat, increase the quantity or add a diced jalapeño pepper.

If you desire an extra creamy sauce, use full-fat coconut milk. For a lighter version, use light coconut milk or a combination of coconut milk and chicken stock.

This dish pairs wonderfully with steamed jasmine rice, quinoa, or cauliflower rice (for a low-carb option). Serve it alongside a simple cucumber salad or roasted vegetables for a complete meal.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors will continue to meld, making the dish even more flavorful the next day.

Nutrition Information

• Calories: 320
• Fat: 15g
• Carbs: 29g
• Protein: 24g

Download the recipe below