Transport your taste buds to a tropical paradise with this Coconut Chicken recipe. Infused with fragrant spices and simmered in a creamy coconut sauce, this dish brings together tender chicken and a rich, flavorful sauce that’s perfect for pairing with rice, patacones, or avocado. Whether for a weeknight dinner or a special occasion, this recipe is sure to become a favorite.
Every time we cook this Coconut Chicken, our kitchen fills with the warm, inviting aromas of coconut and spices. My husband loves the unique blend of flavors, and our kids can’t get enough of the creamy sauce. This dish has become a regular on our dinner table, especially on cozy evenings when we crave something comforting yet exotic. It’s a joy to see everyone eagerly awaiting dinner when this is on the menu.
Why This Coconut Chicken?
- Exotic Flavors: The combination of coconut milk and spices creates a unique and flavorful sauce that’s simply irresistible.
- Easy to Make: With simple ingredients and straightforward steps, this dish is perfect for any level of home cook.
- Versatile: Pairs wonderfully with rice, fried plantains, or fresh avocado, making it a versatile addition to your meal rotation.
- Comforting and Creamy: The coconut milk adds a rich, creamy texture that’s both comforting and delicious.
Ingredients
For The Chicken:
- 1 1/2 tablespoons (22g / 0.78 oz) vegetable oil (or achiote oil)
- 1 lb (450g) skinless chicken
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon achiote/annatto powder (optional)
- Salt and pepper (to taste)
For The Coconut Sauce:
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 1 medium tomato, minced (or 1/2 large tomato)
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon achiote/annatto powder (optional)
- Salt and pepper (to taste)
- 1 tablespoon (15g / 0.53 oz) tomato sauce or ketchup (or 1/2 tablespoon tomato paste)
- 1/4 cup (25g / 0.88 oz) unsweetened shredded coconut
- 1 can (450ml) unsweetened coconut milk (room temperature)
- 2 bay leaves (dried or fresh)
- Chopped cilantro (optional, for topping)
Directions
- Cook the Chicken:
- Heat 1 1/2 tablespoons of vegetable oil in a skillet over medium heat.
- Season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper.
- Add the seasoned chicken to the skillet and cook until golden brown, about 5-6 minutes per side.
- Remove the chicken from the skillet and set aside.
- Make the Coconut Sauce:
- In the same skillet, add an extra splash of oil if needed. Sauté the minced onion, garlic, and tomato over medium heat until softened and fragrant, about 2-3 minutes.
- Season with paprika, cumin, coriander, achiote (if using), salt, and pepper.
- Add the tomato sauce or ketchup, stir, and cook for about 1 minute.
- Stir in the shredded coconut and cook until fragrant, about 2-4 minutes.
- Lower the heat to medium-low and pour in the coconut milk, stirring to combine.
- Return the chicken to the skillet, ensuring it is well coated with the sauce. Add the bay leaves.
- Simmer over medium-low heat until the sauce has thickened, about 10-15 minutes. Taste and adjust seasoning as needed.
- Serve:
- Garnish with chopped cilantro and serve warm with rice, patacones, or avocado.
Notes
- Substitutions: If you don’t have achiote powder, you can skip it or use a pinch of turmeric for color. Substitute tomato sauce with tomato paste for a richer flavor.
- Add-Ins: Enhance the dish by adding vegetables like bell peppers or peas for extra nutrition.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Nutritional Information: This dish is rich in healthy fats from the coconut milk and provides a good source of protein from the chicken.
