Go Back
–+ servings

Coconut chicken Recipe

Thick, creamy, and bursting with tropical flavors, this Coconut Chicken recipe is a Caribbean delight. A luscious coconut milk sauce infused with aromatic spices, sautéed vegetables, and shredded coconut creates a dish that's as vibrant as it is delicious. Pair with rice, avocado, and crispy fried plantains for the ultimate indulgence.
Print Pin
Course: Main Course
Cuisine: Latin American
Keyword: Coconut chicken Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Chicken

  • 1 lb 450 g skinless chicken
  • 1 ½ tbsp vegetable oil or achiote oil; skip ground achiote if using
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp achiote/annatto powder optional
  • Salt and pepper to taste

For the Coconut Sauce

  • 1 medium yellow onion minced
  • 1 tomato minced (use half of a large or a whole medium/small tomato)
  • 3 cloves garlic minced
  • ¼ cup 25 g unsweetened shredded coconut
  • 1 can 450 ml unsweetened canned coconut milk (room temperature)
  • 1 tbsp tomato sauce or ketchup or half the amount if using tomato paste
  • ½ tsp ground paprika
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp achiote/annatto powder optional
  • 2 bay leaves dried or fresh
  • Salt and pepper to taste
  • Chopped cilantro optional, for topping

Instructions

Cook the Chicken

  • Heat the oil in a skillet over medium heat. Meanwhile, season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sear the chicken in the hot skillet until golden brown on one side (5-6 minutes), flip, and cook the other side until golden (4-5 minutes). Remove from the skillet and set aside.

Prepare the Coconut Sauce

  • Using the same skillet over medium heat, add a splash of oil, onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sauté until softened and fragrant (2-3 minutes).
  • Stir in the tomato sauce or ketchup and cook for about 1 minute. Add the shredded coconut and sauté until aromatic (2-4 minutes). Reduce the heat to medium-low, pour in the coconut milk, and stir well. Return the chicken to the skillet, ensuring it is evenly coated in the sauce. Add the bay leaves and simmer over low-medium heat until the sauce thickens (10-15 minutes). Taste and adjust seasoning as needed.

Serve

  • Garnish with chopped cilantro, if desired. Serve warm alongside rice, fried green plantains (patacones), or avocado slices.

Notes

  • Make-Ahead Instructions: While best served fresh, the chicken can be cooked in advance (Step 1). Store covered in the refrigerator overnight and bring to room temperature before proceeding with Step 2.
  • Storage: Keep leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently over medium-low heat, adding a splash of coconut milk, cream, or water to loosen the sauce. Ensure the added liquid matches the sauce's temperature to avoid curdling.