easy coconut chicken recipe

Written ByJenny Smyth Posted on
easy coconut chicken recipe
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The Best easy coconut chicken recipe

I’m so excited to share with you one of my family’s favorite recipes: easy coconut chicken. This dish is a staple in our household, and for good reason – it’s incredibly easy to make, packed with flavor, and is perfect for any occasion. I first discovered this recipe when I was looking for a new way to prepare chicken that was a little different from the usual grilled or baked methods.

The combination of coconut milk, spices, and chicken makes for a truly unique and delicious flavor profile that my whole family loves. I’ve made this recipe countless times over the years, and it’s always a hit. My kids love helping me in the kitchen, especially when we get to mix up the spices and add-ins.

And let’s be real – who doesn’t love the smell of coconut wafting from the oven? It’s a game-changer. One of the best things about this recipe is how versatile it is.

We love serving it as a main course for family dinners, but it’s also great for potlucks or even just a quick weeknight meal. And because it’s so easy to scale up or down depending on how many people you’re feeding, it’s perfect for large gatherings or small family gatherings alike. As for why I love this recipe so much, it’s not just about the taste (although that’s definitely a big part of it!)

It’s also because of the health benefits – coconut milk is an amazing source of healthy fats, and when combined with lean protein like chicken, it makes for a truly satisfying meal that keeps us full and energized all day long.

Easy Coconut Chicken

Easy Coconut Chicken

4.6 from 1720 votes

This easy coconut chicken recipe features tender chicken simmered in a creamy, aromatic coconut sauce. It comes together in under 30 minutes for a quick weeknight dinner.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil

For the Sauce

1 can (13.5 oz) full-fat coconut milk
2 cloves garlic, minced
1 tbsp grated fresh ginger
2 tbsp red curry paste
1 tbsp brown sugar
1 tbsp lime juice
1/4 cup chopped fresh cilantro for garnish

👨‍🍳Directions

1Season the chicken pieces with salt and pepper.
2Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3Add the chicken in a single layer and cook without stirring for 3 minutes until the underside is golden brown.
4Flip the chicken pieces and cook for another 2 minutes until all sides are lightly browned.
5Reduce the heat to medium and add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
6Pour in the coconut milk and add the red curry paste and brown sugar.
7Stir well to combine, scraping up any browned bits from the bottom of the pan.
8Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low.
9Let the chicken simmer in the sauce for 10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
10The sauce should thicken slightly and coat the back of a spoon.
11Remove the skillet from the heat and stir in the lime juice.
12Taste and adjust seasoning with additional salt or lime juice if needed.
13Garnish with fresh cilantro and serve immediately over steamed rice or with warm naan bread.

🔧Equipment

Large skillet or sauté pan
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a spicier version, add an extra tablespoon of red curry paste. You can substitute boneless chicken thighs for the breasts for more flavor. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Easy Coconut Chicken Works

This easy coconut chicken recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

And because it stores so well in the fridge or freezer, you can enjoy it whenever you like!

One of my favorite things about this recipe is how easily customizable it is – feel free to experiment with different spice blends or add-ins to make it your own.

❓ Frequently Asked Questions About Coconut Chicken

Q: What type of coconut milk should I use?

A: For this recipe, I highly recommend using full-fat coconut milk. The creaminess it adds to the dish is essential to getting that rich, velvety texture we all know and love. You can find full-fat coconut milk at most grocery stores in the international section.

Q: Can I substitute other types of meat?

A: While chicken works beautifully in this recipe, you can definitely experiment with other types of meat if you prefer! Pork or beef would work well too – just be sure to adjust the cooking time accordingly.

Q: Do I need to soak the chicken before cooking?

A: No soaking is required for this recipe – simply pat the chicken dry with paper towels before seasoning and cooking as usual.

Q: How do I store leftover coconut chicken?

A: Store leftover coconut chicken in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. When reheating, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I make this recipe in advance?

A: Yes! This recipe can be made ahead of time – simply prepare the spice blend and store it in an airtight container at room temperature until ready to use.

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