Description
Savory coconut chicken blends Caribbean spices with tender poultry for a delightful meal. Creamy coconut milk and aromatic herbs create a rich, flavorful experience you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 4 chicken breast or thighs, boneless and skinless
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 2 bell peppers (red and yellow), sliced
- 2 carrots, julienned
- 4 garlic cloves, minced
- 1-inch piece ginger, grated
Liquid and Seasoning Ingredients:
- 1 can (13.5 ounces / 400 milliliters) coconut milk
- 2 tablespoons coconut oil
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Red pepper flakes (optional)
Serving Suggestion:
- Basmati rice, cooked
Instructions
- Warm coconut oil in a generously sized skillet at medium temperature (around 350°F).
- Infuse the oil with minced garlic and grated ginger, sautéing until aromatic and releasing their robust flavors.
- Introduce finely chopped onions, allowing them to soften and become translucent.
- Incorporate vibrant sliced bell peppers and thinly julienned carrots, sizzling for approximately 4-5 minutes until slightly tender.
- Carefully add chicken pieces, rotating to ensure each side achieves a golden-brown exterior with crispy edges.
- Create a luscious sauce by streaming in coconut milk, tangy lime juice, umami-rich soy sauce, and optional fish sauce.
- Balance the flavor profile by stirring in brown sugar, then season with salt and pepper to personal preference.
- Reduce heat and allow the mixture to gently simmer for 18-22 minutes, ensuring chicken reaches a safe internal temperature of 165°F.
- Elevate the dish by garnishing with freshly chopped cilantro and optional red pepper flakes for a subtle kick.
- Present the aromatic chicken atop a bed of fluffy basmati rice, creating a visually appealing and delectable meal.
Notes
- Choose boneless, skinless chicken thighs for more flavor and juiciness compared to chicken breasts.
- Reduce coconut milk for thicker sauce by simmering uncovered during the last 10 minutes of cooking.
- Swap fish sauce with tamari or coconut aminos for a gluten-free and vegan-friendly alternative.
- Toast whole spices like cumin or coriander seeds before adding to enhance their aromatic profile and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg