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Top-down view of Creamy Coconut Chicken showing the vibrant yellow-orange sauce bubbling in a black cast iron skillet.

Creamy Coconut Chicken with Golden-Orange Sauce & Chili Flakes

This Creamy Coconut Chicken features seared chicken breast in a thick, golden-orange sauce made with full-fat coconut milk and turmeric. Topped with chili flakes and cracked peppercorns, it is a visual and flavorful masterpiece.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Fusion, Thai-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs chicken breast 680g, sliced into strips
  • 2 tbsp oil 30ml, high-smoke point
  • 1 can full-fat coconut milk 13.5 oz / 400ml
  • 1 tbsp red curry paste 15g
  • 1 tsp ground turmeric 5g
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger 15g, grated
  • 1 tbsp red chili flakes for garnish
  • 1 tsp cracked black peppercorns coarsely cracked
  • 0.25 cup cilantro 10g, chopped

Equipment

  • 1 Black Cast Iron Skillet Essential for the perfect sear.
  • 1 Chef's Knife

Method
 

Sear the Chicken
  1. Pat chicken strips dry and season with salt. Heat oil in a cast iron skillet over medium-high heat. Sear chicken in batches until edges are golden-brown and charred. Remove and set aside.
Prepare the Sauce
  1. Reduce heat to medium. Add garlic, ginger, and curry paste. Sauté for 1 minute until fragrant.
  2. Stir in turmeric and coconut milk. Simmer for 5-7 minutes until the sauce turns vibrant yellow-orange and thickens enough to coat a spoon.
Final Assembly
  1. Return chicken to the skillet. Simmer for 2 minutes until small bubbles form. Turn off heat and garnish heavily with chili flakes, cracked peppercorns, and cilantro.

Notes

Use full-fat coconut milk for the thickest sauce consistency.
A black cast iron skillet is best for achieving the charred chicken edges.