Description
Coconut chicken brings a touch of tropical warmth to any dinner table, blending spices and creamy coconut milk into a comforting meal.
Ingredients
- 1 and 1/2 tbsp vegetable oil (or achiote 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)
- 1 medium yellow onion (minced)
- 3 cloves garlic (minced)
- 1 tomato (minced)
- 1 tbsp tomato sauce or ketchup (or half the amount of tomato paste)
- 1/4 cup (25 g) unsweetened shredded coconut
- 1 can (450 ml) unsweetened canned coconut milk (room temperature)
- 2 bay leaves (dried or fresh)
- Cilantro (optional, for topping)
Instructions
- In a skillet over medium heat, add the oil. Season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Cook the chicken until golden on both sides (5-6 minutes on the first side and 4-5 minutes on the second). Remove and set aside.
- In the same skillet, add a splash more oil, then sauté the onion, garlic, and tomato until softened (about 2-3 minutes). Stir in the tomato sauce or ketchup and cook for another minute. Add shredded coconut and sauté until fragrant (2-4 minutes).
- Lower the heat and add the coconut milk to the skillet, returning the chicken to ensure it’s coated in the sauce. Add bay leaves and simmer for 10-15 minutes until the sauce thickens. Adjust seasoning to taste.
- Garnish with cilantro and serve with rice, patacones, or avocado.
Notes
Remove bay leaves before serving. Adjust seasoning according to taste preferences.