Coconut Chicken in Creamy Coconut Sauce Recipe
This Coconut Chicken recipe features tender, seasoned chicken simmered in a rich and creamy coconut milk sauce infused with fragrant spices like paprika, cumin, coriander, and achiote. The addition of shredded coconut adds texture and enhanced coconut flavor, making it a comforting and flavorful dish perfect for serving with rice, fried plantains, or avocado.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin American
Ingredients
Scale
Chicken and Spices
- 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)
Sauce
- 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)
Garnish
- Cilantro (optional, chopped, to taste, for topping)
Instructions
- Cook the chicken: Heat the oil in a skillet over medium heat. While heating, 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. Flip and cook another 4-5 minutes until golden on the other side. Remove from skillet and set aside.
- Make the coconut sauce: In the same skillet, add an extra 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 for 2-3 minutes until softened and fragrant. Stir in tomato sauce or ketchup and sauté for about 1 minute. Add shredded coconut and sauté for 2-4 minutes until fragrant. Reduce heat to medium-low, pour in the coconut milk, and stir to combine.
- Simmer the chicken in sauce: Return the cooked chicken to the skillet, coating it evenly with the coconut sauce. Add the bay leaves and let everything simmer on low-medium heat for 10-15 minutes, allowing the sauce to thicken and flavors to meld. 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, satisfying meal.
Notes
- If using achiote oil, omit the ground achiote powder to avoid overpowering the dish.
- Tomato paste can be used instead of tomato sauce or ketchup but use half the amount to prevent excessive thickness.
- Adjust seasoning towards the end of cooking to balance flavors.
- Serve with rice or plantain-based sides to complement the creamy sauce.
- Shredded coconut adds texture and enhances coconut flavor, so do not omit.
Keywords: Coconut Chicken, Latin American chicken recipes, creamy coconut milk chicken, achiote chicken, comfort food, easy stovetop chicken, chicken with coconut sauce
