Best Coconut chicken
This Coconut Chicken recipe is a creamy, flavorful fusion of tender chicken and tropical goodness. Infused with coconut milk, aromatic spices, and sautéed vegetables, it’s a culinary escape to the Caribbean.
Perfectly paired with rice, avocado, or crispy fried plantains, this dish offers a satisfying combination of richness and zest. Its quick preparation makes it a go-to for vibrant weeknight dinners or special occasions.
Main Ingredients for Coconut Chicken
The Chicken and Its Flavorful Base
- Chicken – Tender skinless chicken, the star of the dish, seared for a golden crust.
- Paprika – Lends smoky undertones and a vibrant hue to the chicken.
- Cumin – Earthy and warm, enhancing the spice blend.
- Achiote Powder (optional) – Adds authentic Latin American flair and color.
The Coconut Sauce’s Creamy Essence
- Coconut Milk – The heart of the sauce, bringing a creamy, tropical richness.
- Shredded Coconut – Boosts texture and deepens the coconut profile.
- Onion, Tomato, and Garlic – A trio of aromatics forming the base for the sauce.
- Bay Leaves – Subtly fragrant, adding depth to the simmering sauce.
How to Make Coconut Chicken: A Quick Overview
Crafting the Perfect Chicken
Sear seasoned chicken in oil until golden brown, locking in the spices’ robust flavor. Remove and set aside to create room for the sauce magic.
Building the Coconut Sauce
Sauté onion, garlic, and tomato in the same pan, layering in spices for an aromatic foundation. Stir in shredded coconut, then coconut milk, creating a rich, velvety sauce. Return the chicken, allowing it to soak up the flavors as the sauce thickens.
Bringing It All Together
Finish with a sprinkle of fresh cilantro for brightness. Serve alongside rice and fried plantains to complete this tropical feast.
Recipe Tips for Success
For the richest sauce, use full-fat coconut milk at room temperature, preventing curdling during cooking. If you’re short on time, cook the chicken in advance, refrigerate, and reheat before adding the sauce.
Experiment with spice levels to suit your taste; adding chili flakes or fresh jalapeños can introduce a delightful kick. For a thicker sauce, simmer longer or add a touch of cornstarch slurry.
How to Store Leftovers
Store leftover Coconut Chicken in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of coconut milk or water to restore the sauce’s creamy consistency. Avoid microwaving, as the coconut milk may separate.
This Coconut Chicken recipe brings sunshine to your table with every bite—a true comfort food with a tropical twist!
Coconut chicken Recipe
Ingredients
For the Chicken
- 1 lb 450 g skinless chicken
- 1 ½ tbsp vegetable oil or achiote oil; skip ground achiote if using
- 1 tsp ground paprika
- 1 tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp achiote/annatto powder optional
- Salt and pepper to taste
For the Coconut Sauce
- 1 medium yellow onion minced
- 1 tomato minced (use half of a large or a whole medium/small tomato)
- 3 cloves garlic minced
- ¼ cup 25 g unsweetened shredded coconut
- 1 can 450 ml unsweetened canned coconut milk (room temperature)
- 1 tbsp tomato sauce or ketchup or half the amount if using tomato paste
- ½ tsp ground paprika
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp achiote/annatto powder optional
- 2 bay leaves dried or fresh
- Salt and pepper to taste
- Chopped cilantro optional, for topping
Instructions
Cook the Chicken
- Heat the oil in a skillet over medium heat. Meanwhile, season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sear the chicken in the hot skillet until golden brown on one side (5-6 minutes), flip, and cook the other side until golden (4-5 minutes). Remove from the skillet and set aside.
Prepare the Coconut Sauce
- Using the same skillet over medium heat, add a splash of oil, onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sauté until softened and fragrant (2-3 minutes).
- Stir in the tomato sauce or ketchup and cook for about 1 minute. Add the shredded coconut and sauté until aromatic (2-4 minutes). Reduce the heat to medium-low, pour in the coconut milk, and stir well. Return the chicken to the skillet, ensuring it is evenly coated in the sauce. Add the bay leaves and simmer over low-medium heat until the sauce thickens (10-15 minutes). Taste and adjust seasoning as needed.
Serve
- Garnish with chopped cilantro, if desired. Serve warm alongside rice, fried green plantains (patacones), or avocado slices.
Notes
- Make-Ahead Instructions: While best served fresh, the chicken can be cooked in advance (Step 1). Store covered in the refrigerator overnight and bring to room temperature before proceeding with Step 2.
- Storage: Keep leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently over medium-low heat, adding a splash of coconut milk, cream, or water to loosen the sauce. Ensure the added liquid matches the sauce’s temperature to avoid curdling.