Description
Indulge in the lush flavors of Tropical Coconut Chicken, a dish that marries the succulence of tender chicken with the rich, creamy texture of coconut milk. This recipe infuses each bite with exotic spices and a hint of sweetness, transporting your senses to a tropical paradise.
Ingredients
For The Chicken
1 and 1/2 tbsp vegetable oil
1 lb (450 g) skinless chicken
1 tsp ground paprika
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp achiote/annatto powder (optional)
Salt and pepper (to taste)
For The Coconut Sauce
1 medium yellow onion (minced)
3 cloves garlic (minced)
1 tomato (minced)
1/2 tsp ground paprika
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp achiote/annatto powder
Salt and pepper (to taste)
1 tbsp tomato sauce or ketchup
1/4 cup (25 g) unsweetened shredded coconut
1 can (450 ml) canned coconut milk (room temperature)
1 and 1/2 dried bay leaves
Cilantro (optional, for topping)
Instructions
Cook the chicken: In a large skillet over medium-low heat, add the vegetable oil. Season the chicken with paprika, cumin, coriander, achiote, salt, and pepper. Increase heat to medium-high and cook the chicken until golden on both sides. Remove and set aside.
Make the coconut sauce: In the same skillet over medium heat, sauté onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote, salt, and pepper. Add tomato sauce, stir, then add shredded coconut. Lower heat and pour in coconut milk, add chicken back, and simmer until sauce thickens. Add bay leaves, adjust seasoning if necessary.
Serve: Top with chopped cilantro. Serve with rice, patacones, or avocado. For a vegetarian option, serve the sauce over rice or potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 300