why make this recipe
Coconut Chicken is a delightful dish that brings a taste of tropical flavors to your kitchen. It’s easy to prepare and features juicy chicken smothered in a creamy coconut sauce. The combination of spices and coconut creates a rich and satisfying meal that your whole family will love. Plus, itโs versatile and can be served with rice, plantains, or avocado, making it a great option for any occasion.
how to make Coconut Chicken
Ingredients :
- 1 and 1/2 tbsp vegetable oil (or achiote oil, if using achiote oil skip the ground achiote later)
- 1 lb (450 g) skinless chicken
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp achiote/annatto powder
- Salt and pepper (to taste)
- 1 medium yellow onion (minced)
- 3 cloves garlic (minced)
- 1 tomato (half of a large tomato or a whole medium or small tomato, minced)
- 1/2 tsp ground paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp achiote/annatto powder (optional, skip this if using achiote oil)
- Salt and pepper (to taste)
- 1 tbsp tomato sauce or ketchup (or tomato paste but use half the amount if using tomato paste)
- 1/4 cup (25 g) unsweetened shredded coconut
- 1 can (450 ml) unsweetened canned coconut milk (room temperature)
- Salt and pepper (if needed, to taste)
- 2 bay leaves (dried or fresh)
- Cilantro (optional, chopped, to taste, for topping)
Directions :
- Cook the chicken: Add the oil to a skillet over medium heat. While the oil heats, season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Put the chicken in the skillet and cook until golden (about 5-6 minutes), then flip and cook until golden again (about 4-5 minutes). Remove the chicken from the skillet and set aside.
- Make the coconut sauce: In the same skillet over medium heat, add an extra splash of oil, onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sautรฉ until softened and fragrant (about 2-3 minutes). Add tomato sauce or ketchup and stir. Sautรฉ for about 1 minute. Add shredded coconut, stir, and sautรฉ until fragrant (about 2-4 minutes). Lower the heat to medium-low, pour in the coconut milk, and mix. Add the chicken back in and ensure it’s evenly coated with the sauce. Finally, add the bay leaves and simmer over low-medium heat until the sauce thickens (about 10-15 minutes). Taste and adjust spices if needed.
- Serve: Top with chopped cilantro and serve warm with rice, patacones (fried green plantain), or avocado. Enjoy!
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how to serve Coconut Chicken
Coconut Chicken is best served warm and pairs wonderfully with steamed rice, crispy patacones, or slices of fresh avocado. These sides help balance the rich flavors of the coconut sauce, making for a comforting meal.
how to store Coconut Chicken
Store any leftovers in an airtight container in the refrigerator. When properly stored, Coconut Chicken will last for about 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.
tips to make Coconut Chicken
- Use fresh ingredients: For the best flavor, use fresh garlic, onion, and spices.
- Adjust spices: Feel free to adjust spices based on your taste. Add more or less salt, pepper, or spices to customize the flavor.
- Make it spicy: If you like some heat, consider adding a chopped chili or some red pepper flakes to the sauce.
variation
For a vegetarian option, replace the chicken with tofu or chickpeas. The rest of the recipe remains the same, providing a plant-based take on this delicious dish.
FAQs
Can I use coconut cream instead of coconut milk?
Yes, you can use coconut cream for a thicker sauce, but you may want to add a bit of water to thin it out.
What can I serve with Coconut Chicken?
This dish goes well with rice, fried plantains, or a fresh salad.
Can I freeze Coconut Chicken?
Yes, you can freeze Coconut Chicken in an airtight container for up to 2 months. Just thaw and reheat before serving.
Print
Coconut Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful dish featuring juicy chicken smothered in a creamy coconut sauce, perfect for any occasion.
Ingredients
- 1 and 1/2 tbsp vegetable oil (or achiote oil)
- 1 lb (450 g) skinless chicken
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp achiote/annatto powder
- Salt and pepper (to taste)
- 1 medium yellow onion (minced)
- 3 cloves garlic (minced)
- 1 tomato (minced)
- 1 tbsp tomato sauce or ketchup
- 1/4 cup (25 g) unsweetened shredded coconut
- 1 can (450 ml) unsweetened canned coconut milk
- 2 bay leaves (dried or fresh)
- Cilantro (optional, chopped, for topping)
Instructions
- In a skillet over medium heat, add oil and season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Cook the chicken until golden on both sides (about 9-11 minutes total) and set aside.
- In the same skillet, add more oil, minced onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sautรฉ until softened (about 2-3 minutes).
- Add tomato sauce and stir, sautรฉing for another minute.
- Stir in shredded coconut and sautรฉ until fragrant (about 2-4 minutes).
- Pour in the coconut milk, add chicken, and bay leaves. Simmer over low-medium heat until the sauce thickens (about 10-15 minutes). Adjust spices if needed.
- Serve warm, topped with cilantro, alongside rice, patacones, or avocado.
Notes
Use fresh ingredients for best flavor. Adjust spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautรฉing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
