Coconut Milk Chicken is one of those recipes that my whole family likes and looks forward to. When I first started using coconut milk in cooking, my husband didn’t like the flavor. So, I changed over to lite coconut milk and the flavor wasn’t so pronounced. He liked it!
Coconut milk gives the food a very nice flavor and adds a creaminess without using dairy products. You can change up the spices and herbs in this recipe to suit yourself. This particular recipe uses cumin, coriander, cayenne and tumeric. I make another version using basil, oregano and black olives.
First you will make up your spice mixture. Then you will toss the spice mixture with some de-boned, cooked chicken before putting together the rest of the dish……
Spice mixture ~ In a small bowl combine:
1 tsp ground cumin
1/4 tsp ground cayenne pepper or more to taste.
1 tsp tumeric
1 tsp ground coriander
Toss spice mixture with 3 cups cooked, de-boned chicken, cut into chunks or you can use whole wings or thighs.
Rest of ingredients
salt and pepper to taste
1 tablespoon olive oil
1 medium onion, slivered
2 cloves garlic, minced
3 whole tomatoes, seeded and chopped
1 14 oz can light coconut milk
1 handful chopped fresh parsley
Toss the chicken with the spice mixture, let it sit for about 5 minutes.
Heat a large skillet over medium high heat, add the olive oil, onions and garlic, cook til the onion is tender but not browned.
Add the chicken, tomatoes and coconut milk. Heat to simmer, reduce heat and simmer on low for 10 minutes. Add a little water if it is too dry for your tastes. Add salt and pepper to taste. Add parsley and serve over brown rice or quinoa.
Hello and welcome! I'm Sylvia Britton, and I've been online since 1996 offering encouragement and help in the spirit of Titus 2 and Proverbs 31 at Christian Homekeeper. CHK is the original Homekeeping site on the internet
Oh just had mine….tho I added a whole fresh red chilli pepper …a lil too much tho …but for those who like hot stuff ….I think half will do ..but if you like it delicate and creamy just stick to Sylvia’s recipe…thats what i will do next time 🙂 ..and the parsley just does the thing …loved it ….thanks
Another recipe to add to my to try folder.
Thank you so much for sharing this recipe. We just had it for dinner and it was a big hit. YUM!
I’m so glad to hear that you all liked it! 😀
One of my favorite spice combinations is what I call the c’s: coriander, cumin, and cinnamon. And cayenne if we’re feeling spicy. Sooooo delicious! The cinnamon adds a bit of sweetness that the kids love. We usually add it to chicken, sweet potatoes, chickpeas, tofu or anything that needs a little Far East flavor.
I’ll be trying this coconut recipe soon!
Cool, I got some coconut milk here during asian themed weeks, since we only get ethnic food occasionally in the stores. (at least at non outrageous prices) and I have been looking for something to do with it. I will be sure to try this.
Let me know how you like it and if you personalize it, let me know how you did it so we can share! Hope you like it 😀