Boneless, skinless chicken breasts: You can also use boneless, skinless chicken thighs.
Cumin, Paprika, Oregano, and Cayenne Pepper
Salt and Pepper
Olive Oil
Yellow Onion: Yellow onions tend to be sweeter, but white onion will work also.
Fresh Garlic
Fresh Tomatoes or 1 can diced tomatoes
Coconut Milk: I recommend unsweetened, light coconut milk for this dish.
Cilantro or Parsley: Chop finely for a garnish.
How To Make Coconut Milk Chicken
Prepare the Chicken Breasts: Pat dry the chicken breasts with paper towels and set aside. Combine spices, herbs, salt, and pepper in a small bowl. Rub seasoning mixture all over chicken breasts.
Brown the Chicken Breasts: Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6 to 7 minutes on each side, or until browned. Remove chicken, cover, and set aside.
Create the Sauce: Gently saute onions, garlic, and tomatoes in the remaining olive oil until soft. Stir in the coconut milk and bring to a simmer; simmer for 5 minutes, or until the sauce thickens.
Finish Cooking the Chicken in the Sauce: Carefully add the chicken breasts back into the pan. Be careful not to splash the simmering sauce. Reduce the heat to low, and cook for 4 or 5 more minutes until the chicken is tender but not dry and has an internal temperature of 165°F. Adjust the salt and pepper to taste, and garnish with cilantro or parsley before serving.
Tips For Perfectly Tender Chicken
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