Coconut cream offers a creamy texture and a subtly sweet flavor that pairs beautifully with chicken. It enhances the dish's overall richness, making it a favorite in various cuisines, from Thai to Indian. Additionally, coconut cream is dairy-free, making it an excellent alternative for those with lactose intolerance.

Rich Flavor: Adds a creamy, tropical taste to dishes.
Dairy-Free Option: Perfect for lactose-intolerant individuals.
Versatile: Works well in both savory and sweet recipes.

6 chicken thighs (bone-in, skin-on)
Salt and pepper to taste
1 can (14 oz) of coconut cream
2 tablespoons of curry powder
1 tablespoon of tomato paste
1.5 tablespoons of minced garlic
1 large onion, sliced
10-15 mushrooms, sliced
0.5 tablespoon of turmeric
0.5 tablespoon of garam masala
Olive oil for cooking

Season the Chicken: Start by seasoning the chicken thighs with salt, pepper, turmeric, and curry powder.
Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken skin-side down and cook for about 3 minutes on each side until browned. Remove and set aside.
Sauté the Aromatics: In the same skillet, add sliced onions and mushrooms. Sauté for 2-3 minutes until softened. Add minced garlic, tomato paste, and garam masala, stirring well.
Combine Ingredients: Return the chicken to the skillet and pour in the coconut cream, ensuring the chicken is well-coated. Cover and let it simmer on medium heat for about 10 minutes.
Serve: Enjoy your creamy coconut chicken over steamed rice or with naan bread for a complete meal.

This recipe is not only easy to make but also perfect for meal prepping, as it tastes even better the next day!

2 large boneless, skinless chicken breasts
1 tablespoon coconut oil
1 medium onion, diced
5 cloves garlic, minced
1.5 cups low-sodium chicken broth
¼ cup fresh lime juice
1 can (15 oz) of coconut cream
Salt, pepper, and red chili flakes to taste

Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Season with salt, pepper, and paprika.
Sear the Chicken: Heat coconut oil in a large skillet over medium-high heat. Add the chicken and cook for about 3-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Cook the Aromatics: In the same skillet, add diced onions and sauté until softened. Add minced garlic and cook for an additional minute.
Make the Sauce: Pour in chicken broth, lime juice, and stir well. Bring to a simmer for 5-10 minutes. Then, add the coconut cream and return the chicken to the skillet.
Finish Cooking: Cover and cook until the chicken is fully cooked, about 5 more minutes. Adjust seasoning with salt, pepper, and red chili flakes.
Serve: Garnish with fresh cilantro and serve over rice or zoodles for a low-carb option.

This coconut lime chicken is a vibrant dish that combines the sweetness of coconut with the tanginess of lime, making it a family favorite!

Coconut cream is a fantastic ingredient that can elevate your chicken dishes to new heights. Whether you choose the creamy coconut chicken or the zesty coconut lime chicken, both recipes are quick, easy, and absolutely delicious. Perfect for busy weeknights or meal prep, these dishes will surely become staples in your kitchen. So grab some coconut cream and get cooking!