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Smartphone photo of seared golden-brown chicken in a thick pale orange coconut sauce with cilantro garnish. (Creamy Coconut Milk Chicken)

Creamy Coconut Milk Chicken with Blistered Tomatoes and Peppers

This Creamy Coconut Milk Chicken features seared golden chicken thighs in a glossy, pale orange sauce with blistered cherry tomatoes and soft red bell peppers. A vibrant, one-pan dairy-free dinner that is both sophisticated and simple.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Fusion, Thai-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Boneless Skinless Chicken Thighs 680g
  • 1 can Full-Fat Coconut Milk 400ml
  • 2 medium Red Bell Peppers 300g, sliced into strips
  • 1 cup Cherry Tomatoes 150g, halved
  • 1 medium Yellow Onion 150g, diced
  • 1/2 cup Fresh Cilantro 15g, chopped
  • 1 tsp Cracked Black Pepper 2g
  • 2 tbsp Avocado Oil 30ml
  • 1.5 tsp Kosher Salt 9g

Equipment

  • 1 White ceramic shallow skillet Large enough to fit chicken in a single layer.
  • 1 Tongs For flipping chicken to ensure a perfect sear.

Method
 

Preparation and Searing
  1. Heat oil in a white ceramic skillet over medium-high heat. Season chicken with salt and half the pepper, then sear for 5 minutes per side until golden-brown with charred edges. Remove chicken from pan.
  2. In the same pan, sauté onions until translucent. Add bell pepper strips and halved tomatoes cut-side down. Cook until tomatoes are blistered and peppers soften.
  3. Stir in the coconut milk, scraping the bottom of the pan to mix in the tomato juices until the sauce is pale orange. Return chicken to the skillet.
  4. Simmer for 8-10 minutes until the sauce is thick and glossy. Turn off heat and top with a heavy sprinkle of cilantro and remaining cracked black pepper.

Notes

Ensure chicken is patted dry for the best sear.
Use full-fat canned coconut milk for the specific glossy texture.