Name: Coconut Chicken in Creamy Coconut Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Latin American
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)

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Introduction

This Coconut Chicken recipe combines tender, seasoned chicken with a rich, creamy coconut sauce infused with warm spices. It’s a comforting and flavorful dish that’s perfect for a weeknight dinner or a special occasion.

A white plate holds a serving of fluffy white rice as the base layer, sprinkled with chopped green herbs on top. On the right side, there is a layer of rich, creamy orange-colored chicken curry with visible chunks of chicken, also garnished with fresh green herbs. On the left side of the plate, there are neatly sliced pieces of bright green avocado arranged in a fan shape. A fork rests on the left side of the plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 but 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

Step 1: 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. Cook the chicken in the skillet until golden on one side (about 5-6 minutes), then flip and cook the other side until golden (about 4-5 minutes). Remove the chicken and set aside.
Step 2: In the same skillet, add a splash of oil if needed, then sauté the minced onion, garlic, and tomato over medium heat. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Cook until softened and fragrant, about 2-3 minutes.
Step 3: Stir in the tomato sauce or ketchup and sauté for about 1 minute. Add the shredded coconut and cook, stirring frequently, until fragrant, about 2-4 minutes.
Step 4: Lower the heat to medium-low and pour in the coconut milk, mixing well. 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, about 10-15 minutes. Adjust seasoning as desired.
Step 5: Serve warm topped with chopped cilantro if using. This dish pairs wonderfully with rice, patacones (fried green plantain), or avocado.

Tips & Variations

Use achiote oil to deepen the color and add earthy flavor; if you do, omit the ground achiote powder in the seasoning.
For a spicier kick, add a pinch of chili powder or fresh chopped chili when sautéing the onion and garlic.
Unsweetened shredded coconut is best for savory dishes like this to keep flavors balanced.
Use fresh coconut milk if available for a richer, creamier sauce.
If you prefer, substitute chicken thighs for a juicier result.

Storage

Store leftover coconut chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. Adding a splash of water or coconut milk when reheating can help maintain creaminess.

How to Serve

The dish is served on a white plate with three main layers: a base layer of fluffy white rice sprinkled with chopped green herbs, a side layer of sliced ripe avocado with smooth light green tones arranged neatly on the upper left, and a creamy brown sauce-coated chicken on the right side garnished with fresh green herb leaves. A silver fork rests on the left edge of the plate. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with chicken thighs instead of breast?

Yes, chicken thighs work great in this recipe. They stay juicy and tender during cooking, making the dish even more flavorful.

Is this dish spicy?

This recipe is mildly spiced with warm spices like paprika and cumin but is not spicy hot. You can easily adjust the heat by adding chili peppers or chili powder if you prefer more spice.