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Close-up smartphone photo of Creamy Coconut Milk Chicken in a pale-orange sauce with visible red and yellow peppers.

Creamy Coconut Milk Chicken with Seared Peppers and Stewed Tomatoes

A luscious one-pan Creamy Coconut Milk Chicken featuring golden-brown seared thighs, vibrant bell peppers, and a thick, pale-orange sauce. Perfect for a quick yet sophisticated weeknight dinner.
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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, Tropical
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Thighs Boneless, skinless (680g)
  • 14 oz Full-Fat Coconut Milk 1 can (400ml)
  • 1 medium Red Bell Pepper Cut into strips
  • 1 medium Yellow Bell Pepper Cut into chunks
  • 1/2 cup Stewed Tomatoes Broken into pieces (120g)
  • 1 medium Yellow Onion Diced
  • 2 tbsp Avocado Oil For searing (30ml)
  • 1/4 cup Fresh Cilantro Finely chopped (15g)
  • 1 tsp Red Chili Flakes To taste

Equipment

  • 1 Cast Iron Skillet Ensures a perfect golden-brown sear.
  • 4 Shallow ceramic bowl For serving and presentation.

Method
 

Preparation
  1. Pat chicken dry and season. Heat oil in skillet. Sear chicken for 5-6 minutes per side until golden-brown with visible sear marks. Remove and set aside.
  2. In the same pan, sauté onions and bell peppers until softened. The red strips should be pliable and the onions translucent.
  3. Add stewed tomatoes and coconut milk. Stir until the sauce turns a thick, pale-orange color. Simmer gently.
  4. Return chicken to the pan. Simmer for 8 minutes. Garnish with chopped cilantro and red chili flakes before serving in shallow bowls.

Notes

Ensure the chicken is patted dry for the best sear.
Use full-fat coconut milk for the required creamy texture.