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Flavorful creamy coconut chicken

Featured in Juicy chicken done your way.

This flavorful dish blends tender chicken with a creamy coconut milk sauce, infused with bold curry spices and aromatic fresh ginger. A dash of tomatoes adds a slight tang, while garlic deepens the flavors. Cooking it low and slow unlocks the full potential of the spices, creating a cozy meal that feels like a tropical escape. Fresh cilantro on top adds a fragrant finishing touch to this hearty and family-friendly comfort food.
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alicia in the kitchen
Updated on Thu, 06 Mar 2025 01:01:49 GMT
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Coconut Chicken is a delightful dish that combines creamy coconut milk with aromatic spices. This traditional recipe from Réunion Island brings together the best flavors of Indian Ocean cuisine, creating a perfect harmony of tastes and textures.

Essential Ingredients

  • Chicken thighs: Choose free-range for best flavor and texture
  • Coconut milk: Use full-fat for proper sauce consistency
  • Réunion curry paste: The aromatic heart of the dish
  • Fresh ginger: Adds subtle heat and depth
  • Tomatoes: Provides acidity and richness
  • Onions and garlic: Creates the aromatic foundation

Cooking Instructions

1. Preparation
- Bring chicken to room temperature
- Prepare all aromatics before starting
- Check coconut milk consistency
2. Browning the Chicken
- Heat pan until properly hot
- Place chicken pieces with space between
- Brown each side thoroughly
- Ensure even coloring for flavor
3. Aromatics Base
- Cook onions until translucent
- Add garlic and ginger at the end
- Toast curry paste briefly
4. Sauce Development
- Add coconut milk gradually
- Maintain gentle simmer
- Reduce sauce naturally
- Season progressively

The Perfect Sauce

Success lies in proper sauce reduction. The consistency should coat a spoon while remaining fluid enough to blend with rice. Never allow coconut milk to reach a rolling boil to prevent separation.

Coconut Milk Chicken Recipe Pin it
Coconut Milk Chicken Recipe | Tasteofsavor.com

Regional Variations

  • Mauritian Style: Add fresh curry leaves
  • Madagascar Version: Include kaffir lime zest
  • Vegetarian Option: Substitute root vegetables for chicken

Frequently Asked Questions

→ Can curry powder be used instead of paste?
Yes, but only use a tablespoon of powder since it’s stronger in flavor than the paste.
→ Is there a substitute for coconut milk?
You can swap it with coconut cream, but non-coconut alternatives will change the dish’s unique taste.
→ How can I thicken the sauce?
Let it simmer uncovered for the last 5 minutes to naturally reduce and thicken the sauce.
→ Can I make this ahead of time?
Absolutely! The flavors get even better the next day as the spices continue to infuse.
→ Is it okay to use different chicken cuts?
Sure, chicken thighs or a whole chicken cut into pieces will both work quite well.

Caribbean chicken with coconut milk

Juicy chicken slow-cooked in a smooth coconut-based sauce with curry, fresh ginger, and cilantro for a burst of tropical flavor.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Alicia

Category: Poultry

Difficulty: Easy

Cuisine: Creole

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables and Aromatics

01 2 fresh tomatoes, diced
02 A handful of chopped fresh cilantro
03 1 medium onion, finely chopped
04 2 garlic cloves, minced
05 2 cm fresh ginger, grated

→ Sauce and Seasonings

06 400 ml coconut milk
07 2 tablespoons of Reunion-style curry paste
08 A dash of salt
09 A dash of black pepper
10 2 tablespoons cooking oil

→ Proteins

11 4 chicken legs (approximately 600g total)

Instructions

Step 01

Chop up the onion, mince the garlic, grate the ginger, and dice the tomatoes so everything’s prepped to go.

Step 02

Heat the oil in a large pan and sear the chicken legs for about 5-6 minutes on each side until golden. Set them aside afterwards.

Step 03

Using the same pan, sauté the garlic, onion, and ginger until fragrant. Mix in the diced tomatoes and curry paste, cooking it down for 5 minutes.

Step 04

Add the chicken back into the pan, pour in the coconut milk, and season with some salt and pepper. Bring it to a boil, then cover and let it simmer on low heat for half an hour.

Step 05

Taste and adjust the seasoning if needed. Before serving, top it off with some fresh cilantro.

Notes

  1. You can enjoy it with some basmati rice or naan bread on the side.
  2. This dish is inspired by Creole flavors from Réunion Island.

Tools You'll Need

  • A large pan with a lid
  • Cutting board
  • Ginger grater

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 32 g
  • Total Carbohydrate: 8 g
  • Protein: 28 g