Rich Coconut Chicken

Featured in Chicken dishes that always work.

This one-skillet dish brings bold flavors to the table in no time! Tender chicken, seasoned with cumin, turmeric, and coriander, gets simmered in creamy coconut milk. Fresh garlic, ginger, and tomatoes amp up the flavor, while a squeeze of lemon adds brightness. Jalapeño gives it a kick, but you can tweak the spice to your liking. Ready in 30 minutes, it's the perfect weeknight meal served with rice, naan, or even a salad. Fuss-free, tasty, and endlessly versatile.
Maria from tastyhush
Updated on Thu, 03 Apr 2025 16:54:14 GMT
A bowl of juicy chicken in creamy coconut sauce. Pin it
A bowl of juicy chicken in creamy coconut sauce. | tastyhush.com

This tangy Brazilian coconut chicken transforms ordinary poultry into a creamy, velvety meal that beautifully balances heat with creaminess in each mouthful. The rich coconut milk tames the boldness of spices, while fresh ginger, garlic, and aromatic seasonings create flavor dimensions that improve as they simmer together. You'll likely want extra sauce – you'll end up drizzling it over everything from your grains to your side dishes!

I first threw this together when hosting friends who enjoy bold tastes but have different spice tolerances. Everyone raved about it – even my spice-hating mother-in-law polished off her serving and asked for the recipe!

Key Ingredients

  • Cumin: Earthy powder that creates the dish's foundation taste.
  • Cayenne Pepper: Brings a gradual warmth that builds with every bite.
  • Coconut Milk: Choose full-fat for the most luxurious sauce.
  • Fresh Ginger: Adds zingy punch and complexity.
  • Jalapeños: Contributes vegetal freshness plus heat.
  • Boneless Chicken: Thighs work better for absorbing all the flavors.

Cooking Instructions

Blend your spices: Mix turmeric, cayenne, cumin, garlic powder, coriander, salt, and pepper in a bowl.

Coat the chicken: Massage spices onto each piece thoroughly for best flavor impact.

Sear until golden: Heat oil and cook chicken until it's caramelized and aromatic.

Layer the flavors: Remove chicken and sauté your aromatics in the same pan, loosening tasty bits from the bottom.

Create the sauce: Pour in coconut milk and stir until everything's silky and fragrant.

Finish the chicken: Return meat to pan, letting it nestle into the sauce.

Finish with herbs: Stir in some greenery and scatter more on top before serving.

A bowl of chicken with sauce. Pin it
A bowl of chicken with sauce. | tastyhush.com

Brazilian Culinary Heritage

Brazilian cooking combines indigenous ingredients with Portuguese influences, creating hearty dishes like this one that commonly feature coconut and spicy components.

The Magic of Coconut Milk

Coconut milk carries spices throughout the dish while softening their intensity, making everything taste perfectly balanced.

Benefits of One-Pot Cooking

Cooking everything in a single vessel builds flavor layers that make each element taste more amazing.

Perfect Pairings

Serve over fluffy rice or smooth polenta with some bright pickled vegetables for a lovely contrast.

Nutritional Advantages

You'll benefit from chicken's protein, coconut milk's healthy fats, and the wellness-boosting qualities of ginger and turmeric – creating a meal that's delicious and nourishing.

A bowl of chicken with herbs and spices. Pin it
A bowl of chicken with herbs and spices. | tastyhush.com

This Brazilian coconut chicken demonstrates how simple components can create a standout dish. The aromatic spices and silky coconut make it suitable for both everyday family meals and special gatherings.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts in this dish?
Absolutely! Boneless, skinless thighs are a fantastic option and often turn out even juicier. Cook them for 6–8 minutes per side, ensuring they’re fully done at 165°F.
→ How do I make it spicier or milder?
To heat things up, add more cayenne, keep jalapeño seeds, or toss in a serrano chili. Dial it down by using less cayenne and removing all seeds from the jalapeño.
→ What sides go well with this dish?
Pair it with jasmine or basmati rice, soft naan, or cauliflower rice for a low-carb option. A cool cucumber yogurt salad complements the warm spices perfectly.
→ Can I cook this in advance and reheat later?
Totally! It tastes even better as the spices meld. Refrigerate it in an airtight container for 3–5 days, or freeze for a couple of months.
→ Are canned tomatoes okay instead of fresh ones?
For sure! A 14.5-ounce can of drained diced tomatoes works just as well if you don’t have fresh or they’re out of season.

Creamy Coconut Chicken

Rich Coconut Chicken blends juicy chicken, bold spices, and smooth coconut milk for a quick and comforting skillet dinner done in 30 minutes.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Maria

Category: Poultry

Difficulty: Intermediate

Cuisine: Indian-inspired vibrant flavors

Yield: 4 Servings (4 chicken portions in sauce)

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

Ingredients

→ Spice Blend

01 ½ teaspoon black pepper (feel free to adjust)
02 1 teaspoon turmeric
03 1 teaspoon ground cumin
04 1 teaspoon ground coriander
05 1 teaspoon cayenne powder
06 1 teaspoon salt
07 ½ teaspoon garlic powder

→ Main Ingredients

08 4 skinless, boneless chicken breasts
09 3 tomatoes, diced into medium chunks
10 3 tablespoons olive or coconut oil (split for cooking)
11 2 tablespoons freshly chopped cilantro or parsley
12 1 tablespoon finely grated fresh ginger
13 2 tablespoons freshly squeezed lemon juice
14 1 jalapeño pepper, seeded and chopped
15 1 medium onion, finely diced
16 3 cloves of garlic, minced
17 14 oz unsweetened coconut milk (1 can)

Instructions

Step 01

Combine the cumin, salt, turmeric, coriander, cayenne, garlic powder, and black pepper in a large bowl. Stir until everything is blended well together. This mix gives your dish great flavor and a warm yellow tone.

Step 02

Rub the spices into the chicken breasts, making sure to press it in evenly on all sides. Cover every inch! This step ensures that the chicken is flavor-packed when cooked.

Step 03

Heat 2 tablespoons of your oil in a large pan over medium heat. Once the oil is hot, add the chicken. Cook for 6–8 minutes on each side until they’ve got a golden color with a nice crust and are fully cooked through. Move them to a plate, lightly cover with foil, and set aside to keep them moist.

Step 04

Using the same pan (don’t clean off those browned bits!), pour in the remaining tablespoon of oil. Toss in the onion, jalapeño, garlic, and ginger. Stir and cook for about 5 minutes until the onion softens and turns translucent.

Step 05

Throw in the diced tomatoes and lemon juice, then sprinkle with some extra salt and pepper to your taste. Stir frequently and keep cooking until the tomatoes break down and create a sauce-like texture, about 5 minutes.

Step 06

Slowly pour in the coconut milk, mixing everything together. Let it gently simmer for around 5 minutes so the sauce thickens a bit and becomes creamy.

Step 07

Return the cooked chicken (plus any juices from the plate) into the sauce. Lower the heat and let everything simmer for another 5 minutes, allowing the chicken to soak up the flavors.

Step 08

Scatter chopped parsley or cilantro over the dish just before serving. Pair with naan or rice to scoop up the flavorful sauce and enjoy while warm.

Notes

  1. The warm spices and creamy coconut create a comforting, bold dish.
  2. Adjust the heat level by using more or less cayenne and jalapeño, depending on your preference.
  3. Leftovers can be stored in the fridge for 3–5 days and taste even better as the flavors meld.

Tools You'll Need

  • Large mixing bowl
  • Sharp knife and cutting board
  • Large skillet or frying pan
  • Measuring cups or spoons
  • Foil to cover your resting chicken

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 622
  • Total Fat: 41 g
  • Total Carbohydrate: 15 g
  • Protein: 52 g