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Coconut Chicken Recipe

A creamy and aromatic coconut chicken dish featuring tender chicken thighs simmered in a spiced coconut milk sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs, cut into pieces
  • 1 can full-fat coconut milk 400ml
  • 2 tbsp coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 tbsp soy sauce halal alternative to fish sauce
  • 1 tbsp lime juice
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp chili flakes optional
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked jasmine rice for serving

Equipment

  • Large skillet

Method
 

Cooking Steps
  1. Pat chicken dry, season with salt and pepper.
  2. Heat coconut oil in a large skillet over medium-high heat.
  3. Sear chicken pieces for 4 minutes per side until golden-brown, then remove from pan.
  4. Reduce heat to medium; sauté onion, garlic, and ginger for 3 minutes.
  5. Add bell pepper and cook for 2 minutes.
  6. Stir in turmeric, coriander, and chili flakes for 30 seconds.
  7. Pour in coconut milk, scraping up browned bits from the pan.
  8. Return chicken to the skillet and simmer gently for 15 minutes until tender.
  9. Stir in soy sauce and lime juice; season to taste.
  10. Garnish with fresh cilantro and serve over jasmine rice.

Notes

Store in an airtight container in the fridge for up to 4 days. Flavor improves overnight.