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Coconut Chicken in Spiced Coconut Sauce Recipe

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3.9 from 13 reviews

This flavorful Coconut Chicken recipe features tender chicken simmered in a rich, aromatic coconut milk sauce infused with garlic, onion, and spices like paprika, cumin, and achiote. Perfectly balanced with a hint of sweetness from shredded coconut and the savory depth of tomato sauce, this dish offers a comforting and exotic meal ideal for serving with rice, fried plantains, or avocado.

Ingredients

Chicken and Seasoning

  • 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

Sautéing Ingredients

  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 1 tomato (half of a large tomato or a whole medium/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

Coconut Sauce and Garnish

  • 1 can (450 ml) unsweetened canned coconut milk (room temperature)
  • Salt and pepper to taste (if needed)
  • 2 bay leaves (dried or fresh)
  • Cilantro (optional, chopped, for topping)

Instructions

  1. Cook the chicken: Heat the oil in a skillet over medium heat. Season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Add the chicken to the skillet and cook until golden, about 5-6 minutes on one side, then flip and cook for another 4-5 minutes until golden. Remove the chicken from the skillet and set aside.
  2. Make the coconut sauce: In the same skillet, add a splash of oil if needed, then add the minced onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sauté until softened and fragrant, about 2-3 minutes. Stir in the tomato sauce or ketchup and cook for 1 minute. Add the shredded coconut and sauté until fragrant, about 2-4 minutes.
  3. Simmer with coconut milk: Reduce heat to medium-low and pour in the room temperature coconut milk, stirring to combine. Return the chicken to the skillet, coating it evenly with the sauce. Add the bay leaves and let simmer over low-medium heat until the sauce thickens, about 10-15 minutes. Taste and adjust seasoning as needed.
  4. Serve: Remove the bay leaves. Sprinkle chopped cilantro on top if desired. Serve the coconut chicken warm with rice, fried green plantains (patacones), or avocado for a complete meal.

Notes

  • If using achiote oil, omit the ground achiote powder to avoid overpowering the dish.
  • For a thicker sauce, you can slightly reduce the amount of coconut milk or simmer longer.
  • Adjust spices according to your heat preference or ingredient availability.
  • This dish pairs wonderfully with white rice, jasmine rice, or sticky rice to absorb the sauce.
  • For a vegetarian version, substitute chicken with tofu or chickpeas and follow similar cooking steps.

Find it online: https://cozyplatter.com/coconut-chicken-in-spiced-coconut-sauce-recipe/