Description
This dish reminds me of warm evenings in my cousin’s backyard, where the air smelled of spices and dinner felt like a gentle escape. Creamy coconut milk meets bold spices in this one-skillet wonder, creating a sauce so comforting you’ll want to scoop every drop. It’s vibrant, warming, and ready in no time.
Ingredients
1 lb boneless, skinless chicken breasts (1–1½ inch thick)
1 tsp ground cumin
1 tsp smoked or sweet paprika
1 tsp dried oregano
½–1 tsp cayenne pepper (adjust to taste)
1 tsp salt (or to taste)
¼ tsp black pepper (or to taste)
3 tbsp olive oil, divided
1 small yellow onion, finely diced
3 garlic cloves, minced
2 cups diced tomatoes (or 1 can, drained)
14 oz lite unsweetened coconut milk
Chopped fresh cilantro, for garnish
Instructions
Season Chicken: In a bowl, mix cumin, paprika, oregano, cayenne, salt, and pepper. Rub all over chicken breasts.
Sear Chicken: Heat 2 tbsp oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
Sauté Aromatics: In the same skillet, add remaining oil, onion, and garlic. Cook until fragrant, about 2 minutes.
Add Sauce: Stir in tomatoes and coconut milk. Bring to a gentle simmer.
Return Chicken: Add chicken back to skillet. Cover and simmer for 12–15 minutes, or until chicken is cooked through.
Garnish & Serve: Sprinkle with cilantro. Serve over rice, couscous, or with warm flatbread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 360 per serving
- Sugar: 3g per serving
- Fat: 22g per serving
- Carbohydrates: 9g per serving
- Protein: 30g per serving