Coconut Chicken

The Coconut Chicken recipe has a special place in my heart. I remember the first time I made this dish; it was a cold evening, and I was looking for something warm and comforting. The aroma of cooking chicken combined with coconut milk filled my kitchen, creating an inviting atmosphere. As I stirred the creamy sauce, I realized that this was going to be a family favorite. The combination of spices and the sweetness of the coconut milk made it irresistible. It’s not just a meal; it’s a warm hug on a plate! Every bite brings back memories of laughter and togetherness around the dinner table. If you’re looking for an easy weeknight dinner that will impress, Coconut Chicken is the way to go. Trust me, your family will be asking for seconds!

What to Gather for Coconut Chicken

Gathering the right ingredients for Coconut Chicken is crucial for achieving that rich flavor profile. Each ingredient plays a specific role, from the chicken that serves as the main protein, to the coconut milk that gives the dish its creamy texture. Let’s take a look at what you’ll need!

• 2 large chicken breasts: The star of the dish, providing protein and substance.
• 1/4 cup flour: Used for dredging the chicken, giving it a nice crust.
• 1 teaspoon salt: Enhances the flavor of the chicken.
• 1/2 teaspoon each of ground ginger, garlic powder, ground coriander, turmeric powder, and pepper: These spices add depth and warmth to the dish.
• 2 tablespoons butter: Contributes to the rich flavor and helps in cooking the chicken.
• 2 tablespoons olive oil: Used alongside butter for cooking, offering a balanced flavor.
• 2 green onions, chopped: Adds a bright, fresh flavor to the sauce.
• 2 teaspoons freshly grated ginger: Provides a punch of fresh flavor.
• 4 garlic cloves, minced: Essential for depth of flavor in the dish.
• 1 (13.5 oz.) can quality coconut milk: The base of the sauce, creating creaminess.
• 2 teaspoons cornstarch: Helps thicken the sauce.
• 1/4 cup Asian sweet chili sauce: Adds sweetness and a hint of heat.
• 3-4 tablespoons honey: Balances the flavors with sweetness.
• 1/4 cup lime juice: Brightens the dish with acidity.
• 1 tablespoon reduced sodium soy sauce: Adds umami and saltiness.
• 1 tablespoon Asian chili sauce: For those who like an extra kick!
• 1 teaspoon dried basil: Adds an aromatic note.
• sliced fresno or jalapeno peppers: Optional garnish for extra heat.
• chopped cilantro: Fresh herb garnish that enhances flavor.
• sliced green onions: For garnish and added crunch.

The Method for Coconut Chicken

Cooking Coconut Chicken is a gratifying experience, and I can’t wait to walk you through it. Follow these steps to create a dish that will have everyone asking for the recipe.

1. Start by whisking together the sauce ingredients: coconut milk, honey, lime juice, soy sauce, and Asian chili sauce. Set this mixture aside, as it will be the creamy base for your dish.
2. Next, slice the chicken breasts in half through the equator to create 4 fillets. Cover them with plastic wrap and pound to an even thickness. Pat dry with a paper towel to ensure a good sear.
3. In a shallow dish, whisk the flour with the salt and all the spices: ground ginger, garlic powder, ground coriander, turmeric powder, and pepper. Dredge each chicken fillet in this mixture, shaking off any excess. This step is crucial for that golden crust.
4. In a large skillet, melt the butter and olive oil over medium-high heat. Once hot, add the dredged chicken and cook for 4 to 5 minutes on each side, or until golden brown and cooked through. The chicken should reach an internal temperature of 165 degrees.
5. After the chicken is cooked, transfer it to a plate and keep it warm. Don’t wipe out the skillet; the brown bits at the bottom will add flavor to your sauce.
6. Lower the heat to medium and add a drizzle of olive oil if needed. Toss in the white parts of the green onions and sauté for one minute until fragrant.
7. Add the garlic and ginger to the skillet and cook for an additional 30 seconds. Be careful not to burn them; the aroma will be heavenly!
8. Next, pour in the reserved coconut sauce mixture and stir, scraping up any brown bits from the bottom of the pan. Bring the sauce to a simmer and let it thicken for about 1 to 2 minutes.
9. Taste the sauce and adjust sweetness or acidity, adding more honey or lime juice as needed. This is your chance to make it perfect!
10. Finally, return the cooked chicken to the skillet, and warm through for a minute. Garnish with cilantro, basil, and the green parts of the green onions. Serve over rice and enjoy!

Make It Your Own

This Coconut Chicken recipe is versatile, and you can easily tweak it to suit your preferences. Here are some tips to help you make it your own!

• Add veggies: Consider adding vegetables like bell peppers or snap peas to the dish for extra nutrition and color.
• Spice it up: If you enjoy heat, add more Asian chili sauce or sprinkle red pepper flakes into the sauce.
• Different proteins: Feel free to substitute the chicken with shrimp or tofu for a different twist on the dish.
• Storage: Store leftovers in an airtight container in the fridge for up to three to five days.
• Freezing: Freeze the dish in an airtight container for two to three months. Defrost in the refrigerator before reheating.
• Pairing: This dish goes perfectly with jasmine rice, steamed broccoli, or a fresh salad for a complete meal.

Serving This Coconut Chicken

When it comes to serving Coconut Chicken, there are plenty of delightful options to explore. Here’s how to make the most of this dish:

• Over Rice: Serve it over fluffy jasmine or basmati rice to soak up the delicious sauce.
• Add a Side Salad: A crisp side salad with a light vinaigrette balances out the richness of the chicken.
• For Special Occasions: This dish is perfect for family gatherings, casual dinner parties, or even a cozy date night.
• With Noodles: Serve Coconut Chicken over rice noodles or stir-fried noodles for a different twist.
• Garnishes: Don’t forget to top with fresh cilantro, green onions, or even chopped peanuts for added texture.
• Seasonal Pairing: This dish works well with seasonal ingredients—try adding fresh herbs in the spring or hearty greens in the winter.

FAQ

Conclusion

The Coconut Chicken recipe is a comforting and flavorful dish that brings together the warmth of spices and the creaminess of coconut milk. It’s perfect for family dinners or impressing guests with minimal effort. I encourage you to try this recipe—it’s a simple yet delightful way to elevate your weeknight meals!

Coconut Chicken

The ultimate comfort food! This Coconut Chicken is creamy, savory, and sweet, making it perfect for a cozy dinner. Enjoy the delightful blend of spices and coconut milk, making it an easy weeknight meal that everyone will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 green onions chopped
• 2 teaspoons freshly grated ginger
• 4 cloves garlic
• 1 can quality coconut milk
• 2 teaspoons cornstarch
• 1/4 cup Asian sweet chili sauce
• 3-4 tablespoons honey
• 1/4 cup lime juice
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon Asian chili sauce
• 1 teaspoon dried basil
• to taste sliced fresno or jalapeno peppers
• to taste chopped cilantro
• to taste sliced green onions

Equipment

• Saucepan
• Skillet
• Grater
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Whisk
• Frying Pan

Method

 

1. Start by whisking together the sauce ingredients: coconut milk, honey, lime juice, soy sauce, and Asian chili sauce. Set this mixture aside.
2. Next, slice the chicken breasts in half through the equator to create 4 fillets. Cover them with plastic wrap and pound to an even thickness. Pat dry with a paper towel.
3. In a shallow dish, whisk the flour with the salt and all spices. Dredge each chicken fillet in the mixture.
4. In a large skillet, melt the butter and olive oil over medium-high heat. Once hot, add the dredged chicken and cook for 4 to 5 minutes until golden brown.
5. Transfer the cooked chicken to a plate and keep warm. Do not wipe out the skillet; those brown bits add flavor!
6. Lower the heat and add a drizzle of olive oil if needed. Sauté the white parts of the green onions for one minute.
7. Add the garlic and ginger and sauté for 30 seconds.
8. Pour in the reserved sauce mixture and bring to a simmer. Let it thicken for 1 to 2 minutes.
9. Taste and adjust sweetness or acidity as desired. Return the chicken to the skillet and warm through.
10. Garnish with cilantro, basil, and the green parts of the green onions. Serve over rice.

Notes

Tip: Pound chicken to an even thickness for even cooking.

Tip: Use a cast-iron skillet for even browning and flavor.

Tip: Use a mix of butter and olive oil for flavor and to prevent burning.

Tip: Wait for the pan to be hot before adding chicken for a perfect sear.

Tip: Don’t overcook chicken; use a meat thermometer for perfect doneness.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.