There’s something so comforting about the rich, velvety sauce in this Creamy Coconut Chicken Recipe. It’s one of those meals that wraps you up in tropical flavors and makes dinner feel a little more like a mini getaway—right in your own kitchen!
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Why You'll Love This Recipe
What really got me hooked on this Creamy Coconut Chicken Recipe is how it balances simplicity with bold, exotic flavors. It’s easy to make but tastes way fancier than it is, and I find it’s perfect for those busy weeknights or even casual weekend dinners.
- Rich, layered flavors: The mix of spices with creamy coconut milk creates a sauce that’s both comforting and exciting.
- Quick and straightforward: You don’t need to be a pro chef to pull this off—it’s very approachable with simple steps.
- Versatile serving options: Whether you pair it with rice, patacones, or avocado, it always hits the spot.
- Perfect for leftovers: The flavors deepen the next day, making it great for meal prep or easy reheats.
Ingredients & Why They Work
Every ingredient in this creamy coconut chicken recipe plays a part in building layers of flavor and texture. From the smoky notes of achiote and paprika to the sweetness and richness of coconut milk, these ingredients come together effortlessly, even if you’re just picking them up fresh at the store.
- Vegetable oil (or achiote oil): Using achiote oil adds a natural, vibrant color and subtle earthy flavor; if you use it, skip the ground achiote.
- Chicken: Skinless chicken cooks quickly and soaks up the spices beautifully.
- Ground paprika, cumin, coriander, achiote/annatto powder: This spice mix is the soul of the dish, adding warmth, a bit of smokiness, and depth.
- Yellow onion and garlic: These aromatics build the flavor base — sauteing them releases their sweetness and aroma.
- Tomato (fresh and sauce): A touch of tomato adds brightness and balances the creaminess of the coconut.
- Unsweetened shredded coconut: Toasting it in the pan gives a nutty crunch that intensifies the coconut flavor in the sauce.
- Unsweetened canned coconut milk: The creaminess here is key — rich, luscious, and tropical all at once.
- Bay leaves: Add subtle herbaceous notes that round out the sauce perfectly.
- Cilantro (optional): Fresh cilantro at the end adds freshness and a pop of color.
Make It Your Way
I often tweak this Creamy Coconut Chicken Recipe depending on what I have on hand or my mood. It’s forgiving and encourages a bit of creativity, so feel free to make it truly yours!
- Variation: Sometimes, I like to add diced bell peppers or a handful of spinach to the sauce for extra veggies and color—it blends in so well!
- Spice it up: A dash of chili flakes or fresh chopped chili adds a nice kick if you prefer some heat.
- Dairy-free and paleo: This recipe is naturally dairy-free thanks to coconut milk, making it great for most dietary needs.
Step-by-Step: How I Make Creamy Coconut Chicken Recipe
Step 1: Season and Sear the Chicken
Start by adding your choice of oil to a hot skillet over medium heat. While it’s warming up, season the chicken with the paprika, cumin, coriander, achiote (unless you used achiote oil), salt, and pepper. I love this part—the aroma that fills the kitchen feels like a warm welcome. Cook each side until golden brown, about 5-6 minutes on one side, then 4-5 on the other. Don’t rush this step—giving the chicken a nice sear seals in the juices and adds flavor. Once done, set the chicken aside; we’ll be bringing it back soon.
Step 2: Build the Coconut Sauce
In the same skillet, add another small splash of oil to catch any leftover chicken flavor. Toss in the minced onion, garlic, and tomato, sprinkling the same spices over them. The key here is to sauté until everything is soft and fragrant—about 2-3 minutes. Then stir in your tomato sauce or ketchup, letting it cook for a minute to marry the flavors. Sprinkle in the shredded coconut and give it a good stir; this step develops toasty notes that make the sauce uniquely delicious.
Step 3: Add Coconut Milk and Simmer
Turn the heat down to medium-low and pour in the coconut milk. Stir everything together and nestle the chicken pieces back into the skillet, coating them well with the luscious sauce. Toss in a couple of bay leaves and let the mixture gently simmer for 10 to 15 minutes. This slow cook helps the sauce thicken up and infuses the chicken with those tropical flavors. Taste near the end and adjust seasoning if needed.
Step 4: Garnish and Serve Warm
Before serving, sprinkle chopped cilantro on top for a burst of fresh color and herbaceous brightness. I like to serve this Creamy Coconut Chicken Recipe with fluffy white rice and crispy patacones—fried green plantains—or even simple sliced avocado. The contrast in textures and flavors takes it over the top every time.
Top Tip
Through many tries, I’ve learned that patience is your best friend when making this creamy coconut chicken recipe. Taking the time to brown the chicken just right and letting the sauce simmer gently brings out the best flavors.
- Don’t skip toasting the shredded coconut: This adds an incredible depth and unique coconut texture.
- Use room temperature coconut milk: It blends better and helps avoid clumps in the sauce.
- Season gradually: Taste your sauce before adding more salt or spices to keep flavors balanced.
- Avoid high heat simmering: Too high and your coconut milk can separate—keep it low and steady!
How to Serve Creamy Coconut Chicken Recipe
Garnishes
I almost always top this dish with freshly chopped cilantro because it cuts through the richness beautifully and adds a pop of vibrant green. Sometimes I add a squeeze of fresh lime juice to brighten things up even more—totally optional but delicious!
Side Dishes
Serving this creamy coconut chicken alongside plain white rice helps soak up all the amazing coconut sauce. When I want to get fancy, I add crispy patacones or plantain chips on the side. Sliced avocado is also a great cooling, creamy companion.
Creative Ways to Present
For special occasions, I love serving this in rustic bowls with a sprinkle of toasted coconut flakes on top. Adding a small wedge of lime alongside the cilantro brings a festive tropical vibe. It’s also stunning plated with colorful mango salsa or a simple cucumber salad for a fresh contrast.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3-4 days. The sauce thickens as it chills, so you might want to add a splash of water or coconut milk when reheating to bring back that silky texture.
Freezing
This dish freezes very well! I portion it out into freezer-safe containers and freeze for up to 2 months. When you thaw it, reheat gently on the stovetop to keep the creamy sauce smooth and delicious.
Reheating
I reheat leftovers over low heat on the stove, stirring often. Adding a bit of coconut milk or water helps loosen the sauce and keeps it from getting grainy. Microwave works too, but just keep an eye on it so it heats evenly.
Frequently Asked Questions:
Absolutely! Chicken thighs work wonderfully and stay juicy. You might need to cook them slightly longer depending on thickness, but the rich sauce pairs beautifully with thighs.
This recipe is mild by default, focusing on warm spices rather than heat. You can easily adjust the spice level by adding fresh chili, dried chili flakes, or hot sauce while cooking or at the table.
Yes! This dish actually tastes better the next day as the flavors meld together. Prepare it a day ahead, store in the fridge, and reheat gently before serving.
Rice is the classic choice, perfect for soaking up the sauce. For something different, try fried green plantains (patacones), avocado slices, or a fresh salad to balance the richness.
Final Thoughts
This Creamy Coconut Chicken Recipe holds a special place in my heart because it’s one of those dishes you can make anytime and feel like you’re indulging in something truly comforting and a bit exotic. It’s straightforward, packed with flavor, and brings smiles to the table every single time. I hope you enjoy making and sharing it as much as I do—it’s one of those flavors that just stick with you in the best way.
Print
Creamy Coconut Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Halal
Description
This Coconut Chicken recipe is a flavorful Caribbean-inspired dish featuring tender chicken cooked in a rich, creamy coconut milk sauce infused with spices, sautéed coconut, and fresh aromatics. Perfectly paired with rice, fried green plantains, or avocado, it’s a vibrant and comforting main course that brings tropical warmth to your table.
Ingredients
Main Ingredients
- 1 and ½ tablespoon vegetable oil (or achiote oil, if using achiote oil skip the ground achiote later)
- 1 lb (450 g) skinless chicken
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon 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)
- ½ teaspoon ground paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon achiote/annatto powder (optional, skip if using achiote oil)
- Salt and pepper (to taste)
- 1 tablespoon tomato sauce or ketchup (or tomato paste, use half the amount if using tomato paste)
- ¼ 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)
Instructions
- 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. Place the chicken in the skillet and cook until golden on one side (about 5-6 minutes). Flip and cook the other side until golden (about 4-5 minutes). Remove the chicken from the skillet and set aside to add back later.
- Make the coconut sauce. In the same skillet over medium heat, add an extra splash of oil. Add minced onion, garlic, and tomato. Season with the remaining paprika, cumin, coriander, achiote (if using), salt, and pepper. Sauté until the vegetables are softened and fragrant, about 2-3 minutes. Stir in tomato sauce or ketchup, cooking for about 1 minute. Add shredded coconut and continue sautéing until fragrant, about 2-4 minutes.
- Simmer with coconut milk. Lower the heat to medium-low, then pour in the coconut milk and stir to combine. Return the chicken to the skillet, coating it evenly with the sauce. Add the bay leaves and simmer over low-medium heat until the sauce thickens and flavors meld, about 10-15 minutes. Taste and adjust seasoning as needed.
- Serve. Remove bay leaves. Garnish with chopped cilantro if desired. Serve warm alongside rice, fried green plantains (patacones), or avocado for a complete meal.
Notes
- This coconut chicken is thick, creamy, and luscious with a vibrant Caribbean flavor profile.
- Using achiote oil enhances the flavor and color, so skip the ground achiote powder if you choose it.
- Serve with staple Caribbean sides like white rice, avocado slices, or crispy fried green plantains (patacones) for an authentic touch.
- Tomato paste can be used instead of tomato sauce or ketchup but use only half the amount for balanced flavor.
- Adjust seasoning to your taste, especially salt and pepper, after simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
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