Ingredients
Chicken and Seasoning
- 1.5 pounds boneless, skinless chicken breasts, 1 to 1½ inch thick
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, adjust to taste)
- 1 to 1½ teaspoons salt, or to taste
- ¼ to ½ teaspoon freshly ground black pepper, or to taste
Cooking Ingredients
- 3 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups seeded and diced tomatoes or 1 can (14 ounces) diced tomatoes, well drained
- 1 can (14 ounces) unsweetened coconut milk, shaken and stirred
Garnish
- Chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Prep: Shake the can of coconut milk well, then open and stir to combine the contents evenly. Pat the chicken breasts dry thoroughly with paper towels and set aside to prepare for seasoning.
- Make the seasoning: In a small mixing bowl, thoroughly mix ground cumin, smoked or sweet paprika, dried oregano, cayenne pepper (optional), salt, and freshly ground black pepper until well combined for an even spice blend.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning mixture evenly over both sides of the chicken breasts. Place chicken in the hot oil and cook 6 to 7 minutes per side until browned and nearly cooked through. Cooking time depends on thickness. Remove chicken to a plate and keep covered to retain heat.
- Sauté aromatics: Add the remaining 1 tablespoon olive oil to the skillet. Sauté the finely diced onion over medium heat for 2 to 3 minutes until translucent and tender. Add minced garlic and cook for 20 seconds until fragrant. Stir in tomato paste and cook evenly blended into the mixture.
- Add tomatoes and cook down: Stir in the diced or canned tomatoes and cook for about 5 minutes until the tomatoes soften and release juices, thickening slightly.
- Simmer coconut milk sauce: Pour in the well-stirred coconut milk and bring the mixture to a gentle simmer. Allow it to simmer for 5 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Finish cooking chicken in sauce: Return the partially cooked chicken breasts to the skillet with the sauce. Reduce heat to medium-low and cook for an additional 4 to 5 minutes, or until the chicken reaches an internal temperature of 165˚F and is fully cooked through.
- Adjust seasoning and serve: Taste the sauce and adjust salt and black pepper to your preference. Garnish the dish with chopped fresh cilantro and serve with lime wedges on the side for a bright, fresh finish.
Notes
- You can adjust the cayenne pepper amount to make the dish spicier or milder according to taste preferences.
- If fresh tomatoes are used instead of canned, ensure they are ripe and well diced for optimal flavor.
- Patting the chicken dry helps achieve a nice brown sear when cooking in the skillet.
- Serve this dish with steamed rice or warm flatbread to soak up the creamy coconut sauce.
- Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (inspired by South Asian and Caribbean flavors)
