Coconut Chicken (Print Version)
# Ingredients:
→ Seasoning Mix
01 -
1 teaspoon salt
02 -
1 teaspoon cayenne powder
03 -
1 teaspoon coriander, ground
04 -
1 teaspoon turmeric
05 -
1 teaspoon cumin, ground
06 -
½ teaspoon garlic powder
07 -
½ teaspoon black pepper (adjust if you'd like)
→ Core Ingredients
08 -
4 chicken breasts, no skin or bones
09 -
1 medium onion, diced
10 -
3 tablespoons coconut or olive oil (use separately)
11 -
2 tablespoons chopped parsley or cilantro
12 -
3 tomatoes, medium-sized, diced
13 -
3 garlic cloves, minced
14 -
1 jalapeño, seeded and diced
15 -
1 tablespoon fresh ginger, finely minced
16 -
14 ounces (1 can) unsweetened coconut milk
17 -
2 tablespoons lemon juice, freshly squeezed
# Instructions:
01 -
In a big bowl, toss together the cumin, cayenne, garlic powder, turmeric, coriander, salt, and black pepper. Stir everything well so they’re evenly combined. These will give your dish its signature flavors and lovely gold hue.
02 -
Take the chicken breasts and rub the spice mix all over them, pressing it in with your hands to completely coat the surface. Get every side covered! This pre-seasoning ensures the chicken gets loads of flavor while cooking.
03 -
Heat 2 tablespoons of your oil in a big skillet on medium. Once it’s shimmering, add the chicken. Cook each side for about 6–8 minutes until they’re golden with a nice crust and cooked through. Transfer to a plate, cover it lightly with foil, and let it rest to keep its juices inside.
04 -
With the same pan, don’t clean it yet—those little browned bits are flavor! Pour in your last tablespoon of oil, then toss in the onions, jalapeño, garlic, and ginger. Stir occasionally and cook for about 5 minutes until the onions are see-through and soft.
05 -
Add your diced tomatoes and lemon juice to the skillet. Sprinkle in a little extra salt and pepper to your taste. Cook and stir for around 5 minutes until the tomatoes break down and get saucy, cleaning up those tasty bits stuck to the pan.
06 -
Slowly mix in the coconut milk, combining everything into a creamy mixture. Leave it on a gentle simmer for 5 minutes, letting it thicken slightly. This step creates that rich, luscious curry everyone loves.
07 -
Carefully place the cooked chicken back into the pan, including the plate’s juices. Lower the heat and let it all simmer together for 5 minutes so the chicken soaks in some of that amazing sauce.
08 -
Before serving, scatter the parsley or cilantro over the skillet for a bit of brightness and fresh flavor. Enjoy this dish warm with something like naan or rice to scoop up all that silky sauce.
# Notes:
01 -
This dish pairs warm spices with creamy coconut for something comforting yet vibrant.
02 -
You can tweak the spice level by dialing back the cayenne and jalapeño—or pump it up with jalapeño seeds or extra heat.
03 -
This keeps well in the fridge for 3–5 days, and leftovers taste even better the next day after the flavors deepen!