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
Scale
Main Ingredients
- 1 and 1/2 tbsp vegetable oil (or achiote oil, if using achiote oil skip the ground achiote later)
- 1 lb (450 g) skinless chicken
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp 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)
- 1/2 tsp ground paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp achiote/annatto powder (optional, skip if using achiote oil)
- Salt and pepper (to taste)
- 1 tbsp tomato sauce or ketchup (or tomato paste, use half the amount if using tomato paste)
- 1/4 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
