Go Back

Coconut Chicken

Thick, creamy, and luscious Caribbean-inspired chicken in rich coconut milk sauce with aromatic spices
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Caribbean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tablespoons vegetable oil or achiote oil
  • 1 lb skinless chicken 450g
  • 1 teaspoon ground paprika for chicken
  • 1 teaspoon ground cumin for chicken
  • 0.25 teaspoon ground coriander for chicken
  • 0.25 teaspoon achiote/annatto powder optional but recommended, for chicken
  • 1 medium yellow onion minced
  • 3 cloves garlic minced
  • 1 medium tomato minced
  • 0.5 teaspoon ground paprika for sauce
  • 0.25 teaspoon ground cumin for sauce
  • 0.25 teaspoon ground coriander for sauce
  • 0.25 teaspoon achiote/annatto powder optional, for sauce
  • 1 tablespoon tomato sauce or ketchup
  • 0.25 cup unsweetened shredded coconut 25g
  • 1 can unsweetened canned coconut milk 450ml, room temperature
  • 2 bay leaves dried or fresh
  • salt and pepper to taste
  • cilantro chopped, optional for topping

Equipment

  • large skillet
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Add the oil to a skillet over medium heat. While heating, season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Add chicken to skillet and cook until golden (about 5-6 minutes), flip and cook until golden again (about 4-5 minutes), then remove and set aside.
  2. In the same skillet over medium heat, add extra splash of oil, onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sauté until softened and fragrant (about 2-3 minutes). Add tomato sauce or ketchup, stir, and sauté (about 1 minute).
  3. Add shredded coconut, stir, and sauté until fragrant (about 2-4 minutes). Lower heat to medium low, pour in coconut milk and mix. Add chicken back in, making sure it's evenly coated with sauce. Add bay leaves and simmer over low medium heat until sauce has thickened (about 10-15 minutes). Taste and adjust spices or seasoning if desired.
  4. Add chopped cilantro on top and serve along with rice, patacones (fried green plantain), or avocado. Enjoy warm.

Notes

Achiote gives the sauce that delicious golden color and mild earthy taste. Use good quality paprika as you'll use quite a bit of it. Stick to finely shredded coconut for best texture. Make sure coconut milk is room temperature. Do not skip bay leaves - they tie the flavors together. You can substitute with tofu or soy curls for vegetarian version.