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
- 1 to 1½ teaspoons salt (or to taste)
- ¼ to ½ teaspoon freshly ground black pepper (or to taste)
- 3 tablespoons olive oil (divided)
Sauce Ingredients
- 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)
- 14 ounces can of unsweetened coconut milk (shaken and stirred)
For Garnish and Serving
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prep the Chicken and Coconut Milk. Shake the can of coconut milk well, then open and stir to combine. Pat dry the chicken breasts with paper towels and set aside to ensure even cooking.
- Make the Seasoning Mix. In a small bowl, combine ground cumin, smoked or sweet paprika, dried oregano, cayenne pepper, salt, and freshly ground black pepper. Stir until the spices are thoroughly blended.
- Cook the Chicken. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rub the seasoning all over each chicken breast. Add the chicken to the hot oil and cook 6 to 7 minutes per side until browned and almost cooked through. Remove from skillet and cover to keep warm.
- Sauté Onions and Aromatics. Add remaining 1 tablespoon olive oil to the skillet. Add finely diced onions and cook for 2 to 3 minutes until tender and translucent. Stir in minced garlic and cook for about 20 seconds until fragrant. Add tomato paste and mix well, then add diced tomatoes. Cook for 5 minutes until tomatoes soften.
- Simmer with Coconut Milk. Pour in the stirred coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes until the sauce thickens slightly. Return the chicken breasts to the skillet, lower the heat to medium-low, and cook an additional 4 to 5 minutes, or until the chicken reaches an internal temperature of 165˚F.
- Finish and Serve. Taste the sauce and adjust salt and pepper as needed. Garnish the dish with chopped fresh cilantro and serve with lime wedges to squeeze over for a bright finish.
Notes
- Ensure to pat the chicken dry before seasoning to get a good sear and browning.
- You can substitute fresh tomatoes if preferred, just ensure they are well diced and seeded.
- Adjust cayenne pepper quantity to control the spiciness level to your preference.
- For extra creaminess, full-fat coconut milk is recommended.
- This dish pairs well with steamed rice, quinoa, or warm flatbreads.
- Leftovers can be refrigerated for 2-3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
