Description
Coconut Chicken
Dreaming of the tropics? This Coconut Chicken will take you there! Originating from Caribbean flavors, this dish is all about creamy coconut milk, sautéed coconut, and a blend of spices. Perfect with rice, avocado, and fried green plantains, it’s a comforting dish that’s sure to impress. Whether you’re making it for a cozy dinner or sharing it with friends, it brings the warmth and taste of the Caribbean straight to your table.
1 ½ tbsp vegetable oil
1 lb skinless chicken
1 tsp paprika
1 tsp cumin
¼ tsp coriander
Salt & pepper
1 medium onion, minced
3 cloves garlic, minced
1 tomato, minced
1 tbsp tomato sauce
¼ cup shredded coconut
1 can (450 ml) coconut milk
2 bay leaves
Directions:
1. Cook seasoned chicken until golden.
2. Sauté onion, garlic, and tomato. Add coconut milk and bay leaves, then return chicken.
3. Simmer until sauce thickens.
Prep Time: 30 mins
Kcal: 350
Step-by-Step Guide
1. Season the Chicken: In a bowl, combine 1 lb of skinless chicken (thighs or breasts, cut into bite-sized pieces) with 1 tsp paprika, 1 tsp cumin, ¼ tsp coriander, and a generous pinch of salt and pepper. Toss until evenly coated.
2. Sear the Chicken: Heat 1 ½ tbsp of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the chicken and set aside.
3. Build the Aromatics: In the same skillet, add 1 minced medium onion. Cook for 3-4 minutes until softened. Add 3 minced garlic cloves, 1 minced tomato, and 1 tbsp tomato sauce. Cook for another 2 minutes, stirring frequently.
4. Toast the Coconut: Add ¼ cup of shredded coconut to the skillet. Stir constantly for 1-2 minutes until the coconut is lightly toasted and fragrant.
5. Simmer the Sauce: Pour in one 450ml can of coconut milk and add 2 bay leaves. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
6. Finish the Dish: Return the seared chicken (and any accumulated juices) to the skillet. Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to a creamy consistency. Remove bay leaves before serving.
Serving Suggestions
This creamy Coconut Chicken is incredibly versatile. For a classic Caribbean plate, serve it over a bed of fluffy white rice or coconut rice to soak up the delicious sauce. Traditional sides include fried green plantains (tostones) and sliced avocado for a cool, creamy contrast. For a lighter option, pair it with a simple side salad or steamed vegetables like broccoli or green beans. Garnish with fresh cilantro, a lime wedge, or extra toasted coconut for added flavor and texture.
How-to Summary
Season and sear chicken until golden. In the same pan, sauté onion, garlic, tomato, and tomato paste, then toast shredded coconut. Add coconut milk and bay leaves, simmer, then return chicken to the pan. Cook covered on low heat for 15-20 minutes until chicken is tender and sauce is creamy.
Frequently Asked Questions
Can I use light coconut milk? Yes, but the sauce will be less rich and creamy. Full-fat coconut milk provides the best texture and authentic flavor.
What cut of chicken is best? Boneless, skinless chicken thighs are ideal as they stay juicy during simmering. Chicken breasts work but can dry out if overcooked.
How can I make it spicier? Add a finely chopped Scotch bonnet or habanero pepper when sautéing the aromatics, or stir in ¼ tsp of cayenne pepper with the other spices.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if the sauce has thickened too much.
Can I make this dish ahead of time? Absolutely. The flavors often deepen overnight. Prepare fully, let cool, and refrigerate. Reheat gently before serving.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing the chicken in batches ensures it browns properly instead of steaming.
- Skipping the Coconut Toast: Toasting the shredded coconut is crucial for unlocking its nutty flavor and preventing a raw taste.
- Boiling the Sauce: After adding the coconut milk, maintain a gentle simmer. A rolling boil can cause the sauce to separate or become greasy.
- Overcooking the Chicken: If using breast meat, check for doneness a few minutes early to prevent tough, dry chicken.
Conclusion
Coconut Chicken is a beautifully simple yet deeply flavorful dish that brings the vibrant, comforting tastes of the Caribbean to your kitchen. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly creamy sauce and tender, spice-infused chicken every time. It’s a versatile recipe perfect for weeknight dinners or special gatherings. Serve it with the suggested sides, and you have a complete, impressive meal that’s sure to become a new favorite.