Coconut Chicken Recipe
When it comes to satisfying dinners that transport your taste buds to a tropical paradise, this Coconut Chicken Recipe is a showstopper. Tender chicken breasts cooked in a luscious coconut milk sauce, infused with ginger, garlic, and a hint of spice, create an irresistible meal. Whether you’re cooking for your family or impressing guests, this dish is sure to become a favorite.
Why You’ll Keep Making It
This Coconut Chicken Recipe is not just delicious; it’s simple to prepare, making it perfect for weeknight dinners or special occasions. The creamy coconut sauce paired with the savory spices creates a flavor profile that dances on your palate. Plus, it’s versatile! Serve it over rice, with a side of steamed vegetables, or in a wrap. You’ll find yourself returning to this recipe again and again.
The Ingredient Lineup
- 2 large chicken breasts: The star of the show, these provide the protein base for the dish.
- 1/4 cup flour: This helps to coat the chicken for a crispy texture.
- 1 teaspoon salt: Essential for enhancing flavor.
- 1/2 teaspoon each of ground ginger, garlic powder, ground coriander, turmeric powder, and pepper: These spices bring warmth and depth to the dish.
- 2 tablespoons butter: Adds richness to the sauce.
- 2 tablespoons olive oil: For cooking the chicken and adding flavor.
- 2 green onions: Chopped, with white and green parts separated for garnish and flavor.
- 2 teaspoons freshly grated ginger or 1 teaspoon ground: Fresh ginger delivers a vibrant flavor.
- 4 garlic cloves, minced or 1 teaspoon ground: Garlic is a must for aromatic appeal.
- 1 (13.5 oz.) can quality coconut milk: The creamy base of our sauce.
- 2 teaspoons cornstarch: To thicken the sauce.
- 1/4 cup Asian sweet chili sauce (like Mae Ploy): Provides a sweet and spicy kick.
- 3-4 tablespoons honey (start with 3): Adds natural sweetness to balance the spices.
- 1/4 cup lime juice: Brightens the dish with acidity.
- 1 tablespoon reduced sodium soy sauce: For umami flavor.
- 1 tablespoon Asian chili sauce (more or less to taste): Adds heat according to preference.
- 1 teaspoon dried basil: For an additional herbaceous note.
- Sliced Fresno or jalapeño peppers: For garnish and a spicy touch.
- Chopped cilantro: Fresh herb garnish that complements the dish.
- Sliced green onions: For an extra crunch and flavor boost.
Kitchen Gear Checklist
- Large skillet: Essential for cooking the chicken and sauce.
- Measuring cups and spoons: For accurate ingredient measurements.
- Cutting board and knife: For chopping vegetables and preparing the chicken.
- Whisk: To mix the sauce ingredients smoothly.
- Serving platters: For an appealing presentation of your Coconut Chicken.
Coconut Chicken Recipe Made Stepwise
Step 1: Prepare the Chicken
Start by slicing the chicken breasts into bite-sized pieces. This will help them cook evenly and quickly. In a shallow dish, combine the flour, salt, and spices (ground ginger, garlic powder, ground coriander, turmeric powder, and pepper). Coat the chicken pieces in the flour mixture, shaking off any excess.
Step 2: Sauté the Chicken
In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Make the Sauce
In the same skillet, add the chopped white parts of the green onions, freshly grated ginger, and minced garlic. Sauté for about 1 minute until fragrant. Then, pour in the coconut milk, stirring to combine.
Step 4: Thicken the Sauce
In a small bowl, mix cornstarch with a tablespoon of water until smooth. Stir this mixture into the coconut milk sauce. Allow it to simmer for 2-3 minutes until the sauce thickens.
Step 5: Flavor the Sauce
Add the Asian sweet chili sauce, honey, lime juice, reduced sodium soy sauce, and Asian chili sauce to the skillet. Stir well to combine all the flavors. Taste and adjust the sweetness or heat according to your preference.
Step 6: Combine Chicken and Sauce
Return the cooked chicken to the skillet, stirring to coat it in the sauce. Let it simmer for an additional 2-3 minutes to heat through and absorb the flavors.
Step 7: Garnish and Serve
Once everything is well combined and heated, remove the skillet from heat. Garnish with chopped cilantro, sliced Fresno or jalapeño peppers, and the green parts of the green onions. Serve immediately over rice or with your choice of sides.
Adaptations for Special Diets
- Gluten-Free: Substitute the all-purpose flour with gluten-free flour or cornstarch.
- Low-Carb/Keto: Serve with steamed vegetables instead of rice and use a low-carb sweetener in place of honey.
- Vegan: Replace chicken with tofu or tempeh and use vegan butter instead of regular butter.
- Paleo: Use almond flour instead of all-purpose flour and honey for sweetening.
Things That Go Wrong
- Chicken is dry: Make sure not to overcook the chicken. It should be tender and juicy.
- Sauce is too thin: If the sauce isn’t thickening, ensure you’ve mixed the cornstarch well and allow it to simmer longer.
- Too spicy: Adjust the amount of Asian chili sauce and jalapeños to suit your heat tolerance.
- Flavor is bland: Always taste your sauce before serving and adjust the seasoning as needed with salt, honey, or lime juice.
Save for Later: Storage Tips
This Coconut Chicken Recipe is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of coconut milk if needed to loosen the sauce. For longer storage, freeze the dish for up to 2 months. Thaw in the refrigerator overnight before reheating.
Your Top Questions
Can I use frozen chicken breasts for this recipe?
It’s best to use thawed chicken breasts for even cooking. If using frozen, ensure they are fully thawed before preparing the dish.
What can I serve with Coconut Chicken?
This dish pairs wonderfully with jasmine rice, quinoa, or even steamed vegetables. You can also serve it in wraps with fresh greens.
Can I make this recipe ahead of time?
Yes! You can prepare the chicken and sauce in advance. Just reheat gently before serving for the best flavor and texture.
How do I adjust the spice level?
To adjust the spice level, simply reduce the amount of Asian chili sauce or omit the jalapeños. You can always add more heat at the table if desired.
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Let’s Eat
This Coconut Chicken Recipe is a delightful blend of flavors and textures, sure to become a staple in your cooking repertoire. The creamy coconut sauce, infused with aromatic spices, perfectly complements the tender chicken, making it a crowd-pleaser. Whether serving it for a cozy family dinner or a gathering with friends, you can be confident that everyone will enjoy this dish. So grab your ingredients, roll up your sleeves, and let’s get cooking!
Coconut Chicken Recipe
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken - Slice the chicken breasts into bite-sized pieces. In a shallow dish, combine the flour, salt, and spices. Coat the chicken pieces in the flour mixture, shaking off any excess.
- Step 2: Sauté the Chicken - In a large skillet, heat the butter and olive oil over medium-high heat. Add the coated chicken pieces in a single layer. Cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Step 3: Make the Sauce - In the same skillet, add the chopped white parts of the green onions, freshly grated ginger, and minced garlic. Sauté for about 1 minute until fragrant. Pour in the coconut milk, stirring to combine.
- Step 4: Thicken the Sauce - In a small bowl, mix cornstarch with a tablespoon of water until smooth. Stir this mixture into the coconut milk sauce. Allow it to simmer for 2-3 minutes until the sauce thickens.
- Step 5: Flavor the Sauce - Add the Asian sweet chili sauce, honey, lime juice, reduced sodium soy sauce, and Asian chili sauce to the skillet. Stir well to combine all the flavors. Taste and adjust the sweetness or heat according to your preference.
- Step 6: Combine Chicken and Sauce - Return the cooked chicken to the skillet, stirring to coat it in the sauce. Let it simmer for an additional 2-3 minutes to heat through and absorb the flavors.
- Step 7: Garnish and Serve - Garnish with chopped cilantro, sliced Fresno or jalapeño peppers, and the green parts of the green onions. Serve immediately over rice or with your choice of sides.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm on the stovetop over low heat, adding a splash of coconut milk if needed.
- For longer storage, freeze for up to 2 months.
