Description
Coconut chicken brings tropical flavors dancing across your plate with Caribbean-inspired zest. Creamy coconut milk and aromatic spices create a mouthwatering dish that delivers rich, comforting warmth you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (450 g) skinless chicken
- 1 can (450 ml) unsweetened canned coconut milk
- 1/4 cup (25 g) unsweetened shredded coconut
Spices and Seasonings:
- 1 1/2 tablespoons vegetable oil (or achiote oil)
- 1 teaspoon ground paprika
- 1/2 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon achiote/annatto powder (optional)
Aromatics and Additional Ingredients:
- 1 medium yellow onion (minced)
- 3 cloves garlic (minced)
- 1 tomato (minced)
- 1 tablespoon tomato sauce or ketchup
- 2 bay leaves (dried or fresh)
- Salt and pepper (to taste)
- Cilantro (optional, chopped, to taste, for topping)
Instructions
- Warm vegetable oil in a large skillet over medium-high heat until shimmering.
- Generously coat chicken pieces with a blend of paprika, cumin, coriander, achiote powder, salt, and black pepper.
- Sear chicken until golden brown and fully cooked through, ensuring internal temperature reaches 165°F. Transfer to a clean plate.
- In the same skillet, sauté finely chopped onions and minced garlic until aromatic and translucent, approximately 2-3 minutes.
- Introduce diced tomatoes and remaining ground spices, stirring continuously to prevent burning and allow tomatoes to break down and release their juices.
- Pour in tomato sauce, then fold in shredded coconut and creamy coconut milk, creating a rich, fragrant sauce.
- Carefully return cooked chicken to the skillet, nestling pieces into the sauce. Add bay leaves and reduce heat to low.
- Simmer uncovered for 15-20 minutes, allowing sauce to thicken and flavors to meld, occasionally stirring to prevent sticking.
- Taste and fine-tune seasoning with additional salt and pepper as needed.
- Garnish with freshly chopped cilantro and serve immediately over rice or your preferred side dish.
Notes
- Enhance flavor depth by marinating chicken in spices for 30 minutes before cooking to allow better spice absorption.
- For a healthier version, use skinless chicken breasts and reduce oil quantity by using a non-stick pan or cooking spray.
- Create dairy-free and gluten-free friendly options by ensuring all spices and sauces are certified allergen-free and using alternative milk substitutes like almond or cashew milk.
- Boost protein content by adding toasted coconut flakes or chopped nuts as a crunchy garnish for extra texture and nutritional value.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 2
- Calories: 655 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 50 g
- Saturated Fat: 40 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 85 mg