Chicken in Coconut Milk

Coconut Chicken

This chicken in coconut milk is Brazilian style. It will simmer with ginger, garlic, turmeric, coriander and cumin. It is tender and delicious.

This is a quick and easy meal that you can make anytime. You can serve it with pasta or rice. What ever you want. I served it on pasta.

I used a whole chili with seeds and membrane for this so it was very spicy. You do not need to do that. You can go ahead and omit the chili or remove the seeds and the membrane so it is not so hot.

You can also use skinless, boneless chicken thighs for this recipe. Whichever you decide, you will end up with a wonderful meal.

Here is what you are going to need for this delicious coconut chicken recipe:

Serves eight
4 half chicken breasts
Salt and pepper
2 TBS coconut or olive oil + 1 tsp.
1 medium white or brown onion – finely chopped
2 tsp. turmeric powder
1 tsp. ground coriander
2 tsp. ground cumin
5 garlic cloves – finely chopped
1 TBS fresh minced ginger
1 chili pepper – finely chopped (optional)
1 cup (8 oz; 250 ml) chicken stock
1 – 14 oz. (400 grams) can of coconut milk
3 tomatoes – seeded and chopped
¼ cup chopped parsley
Cooked rice or pasta for serving

Rinse and pat dry the chicken. Butterfly each breast by cutting through the thickest part of the middle with a very sharp knife and making two fillets out of each one. Season both sides with salt and pepper.

Place 2 TBS of oil in a skillet and heat it. Once it is hot start browning the chicken on both sides. Work in batches and move onto a paper towel lined plate. Set aside.

Add the onion to the skillet. Cook the onion for about 5 minutes until it is softened and translucent. Make a well in the middle and add the remaining 1 tsp. oil. Add the turmeric, cumin and coriander and mix well. Allow the spices to cook for a couple of minutes. Add the garlic, ginger and chili pepper. Mix and add the chicken stock, coconut milk and tomatoes and mix. Return the chicken to the pan and taste for salt. Adjust if needed. Simmer for 15 to 20 minutes until the chicken is completely cooked through.

Serve the chicken over pasta or rice. Garnish with the chopped parsley or if you would like add the parsley to the skillet once you have turned off the heat and mix it in. Serve and enjoy.

Chicken no rice or pasta – CALORIES 382.79; FAT 24.48 grs (sat 13.49; mono 5.78; poly 2.94); PROTEIN 30.60 grs ; FIBER 1.51 grs; CARBS 9.38 grs; CHOLESTEROL 60.90 mg; IRON 2.33 mg; SODIUM 678.19 mg; CALCIUM 49.22 mg

Print the Coconut Chicken Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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