Skip to Content


This deliciously creamy chicken coconut sauce recipe is a very easy one, and it’s packed with so much flavor I’m sure you will love it! 

Coconut Chicken sauce garnished with parsley in a pot


This vibrant creamy coconut chicken recipe combines melt-in-the-mouth chicken and a rich coconut sauce with a savory profile that is exotic, fresh, hot, and sweet. Serve simply over white rice and garnish with parsley/cilantro for culinary perfection!


I am always looking for new and fun ways to cook with chicken. This creamy coconut chicken is one of my firm favorites, and I know you will love it too. So whether you are looking for a jazzy chicken dish to serve as part of a colorful celebration feast or just to cheer up family and friends, this is the recipe for you! If you want to know more about ways you can enjoy coconut even beyond this recipe, check this useful and informative post on the general overview and uses of Coconut.

Coconut Chicken served over a bed of white rice


The secret to this recipe is in the well-balanced combination of irresistible ingredients.

  • Chicken thighs: Chicken legs are also a good option
  • Coconut milk is the basis of the stunning sauce. It brings a delicate, creamy sweetness without being heavy. 
  •  Ginger and garlic add depth of flavor and an exotic hit.
  • Habanero peppers deliver their trademark fruity, sweet, and aromatic punch of heat that will have everyone dancing around your dining table!
  • Tomatoes finish the creamy coconut chicken off nicely with a lovely layer of freshness to cut through the heat. 


  • First, I like to pat my chicken dry with a paper towel. In that way, the seasoning is going to be able to stick very well to the chicken.
  • Season the chicken with the spices – I used bone-in, skin-on thighs, but you can use any chicken part of your choice.
  • Next is the addition of olive oil. I also do this to help the seasoning stick to the chicken.
  •  Now add the seasonings and massage that inside the chicken.
  • Melt some coconut oil on medium heat and fry the chicken skin side first for about 7 to 10 minutes each or till the skin side becomes nicely browned and crispy.
  • Add the diced onions and cook until the onions become soft and translucent. Throw in the minced garlic, fresh thyme leaves, and grated ginger. 
  • Stir in the tomatoes now and leave to cook until the tomatoes release their juices and become nice and softened. Season well.
  • Stir in the star of the recipe – coconut milk. Add the chicken stock and throw in two habanero peppers and bay leaf.
  • Place the chicken back inside the sauce and leave it to cook for another 20 to 30 minutes or until the chicken becomes really tender. (Don’t forget to remove the habanero peppers and the bay leaf, so no one ends up chewing them).
  • I like to add some diced bell peppers for some additional nutrition and color. This is totally optional. Finish this up with some parsley/cilantro leaves.
  • Serve over a bed of white rice, pasta, couscous, quinoa, or any other grains of your choice. I also like to sup up the sauce with my crusty french bread.


Although you can use any chicken part of your choice but I strongly recommend using thighs or legs over breasts in this recipe because they are more flavorful. 

The meat is richer in flavor and more tender when simmered gently in the sauce. It’s pretty hard to ruin chicken thighs, especially when stewing them. They are so forgiving and easy to cook with. Just don’t forget about them for too long; 20-30 minutes is great.


Habaneros are available in some supermarkets but can be challenging to find out of season. A good substitute is Scotch Bonnets. You could also use Jalapenos, but they are a lot milder, so you would need to use 3 or 4 to achieve the same heat as a Habanero.


This dish is so jam-packed with perfectly balanced flavors that it is best served over a simple bowl of white rice with a sprinkling of cilantro and perhaps a wedge of lime. 

You could also serve it with my delicious Jamaican rice and peas, white rice, pasta, couscous, and much more.

More of our favorite delicious one-pot chicken recipes.

Other Delicious Coconut Recipes

Coconut Chicken garnished with parsley

Deliciously Creamy Chicken Coconut sauce

This deliciously creamy chicken coconut sauce recipe is a very easy one, and it’s packed with so much flavor I’m sure you will love it!
5 from 2 votes
Print Pin Rate
Course: Lunch/Dinner, Main Course
Cuisine: American
Keyword: chicken, Coconut, sauce
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 7 serving
Calories: 623.7kcal


For the chicken

  • 3 pounds chicken thighs bone-in, skin-on
  • 2 teaspoons paprika
  • 1 teaspoon curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 4 tablespoons coconut oil or any other oil of choice

For the sauce

  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 3 sprigs thyme
  • 2 tomatoes chopped
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon curry powder
  • salt and pepper to taste
  • cups coconut milk
  • 1 cup chicken stock
  • 2 habanero
  • 1 bay leaf
  • 1/2 cup green and red bell peppers diced – optional
  • 1 tablespoon fresh cilantro or parsley chopped [for garnish]


  • Pat the chicken dry with paper towels and season with paprika, curry powder, garlic powder, onion powder, salt, and pepper.
  • Add some oil to a preheated pan and brown the chicken on medium-low heat. Allow about 7 to 10 minutes on each side. Remove from heat and set aside.
  • In the same pan (add 1 tablespoon of oil if needed), add the diced onion, and cook until it becomes translucent. About 3 minutes.
  • Stir in the garlic, grated ginger, and thyme sprigs and leave to cook for about 30 seconds.
  • Add the tomatoes and let them cook over medium heat until they become softened—about 5 minutes.
  • Add the curry powder, paprika, salt, and pepper. Stir and cook for about a minute or until the spices activate and become fragrant.
  • Stir in the coconut milk, chicken stock, habanero peppers (whole), and bay leaf. Then return the chicken back into the pan.
  • Let it come to a rapid boil on high heat. Then, reduce the heat to medium and allow it to simmer for about 20 to 30 minutes.
  • Throw in some diced bell peppers (optional) and garnish with parsley. (Don't forget to bay leaf, habanero peppers, and thyme sticks)
  • Serve over a bowl of white rice or rice and peas, garnish with parsley or cilantro, and enjoy.


Calories: 623.7kcal | Carbohydrates: 8.2g | Protein: 34.4g | Fat: 51.3g | Saturated Fat: 24.6g | Polyunsaturated Fat: 7.2g | Monounsaturated Fat: 14.6g | Trans Fat: 0.2g | Cholesterol: 191.5mg | Sodium: 209.5mg | Potassium: 716.2mg | Fiber: 1.5g | Sugar: 2.6g | Vitamin A: 1259.1IU | Vitamin C: 25.1mg | Calcium: 42.7mg | Iron: 3.7mg

Let’s Connect! You can find me on YouTube, Facebook, and Instagram. I love keeping in touch with all of you!

Recipe Rating


Sunday 21st of May 2023

This was really good. Saved the recipe. Def making this again.

Chef Lola's Kitchen

Wednesday 31st of May 2023

Well done, Rob 👍👍


Friday 10th of February 2023

insturction #4 adds an ingredient not on the ingredient list. Mistake in instructions or ingredient list?

Lola Osinkolu

Friday 10th of February 2023

Thanks for bringing this to my attention. I have adjusted the recipe accordingly.


Saturday 5th of February 2022

This looks amazing!! Can't wait to make it. Would the cooking time decrease for boneless chicken thighs?

Akinboye Modupe

Tuesday 14th of September 2021

Am going to try it ma'am

Lola Osinkolu

Wednesday 15th of September 2021

I'm sure you will love it!


Sunday 25th of July 2021

AMAZING! Followed the recipe exactly. This is sooooo good! Thank you!

Lola Osinkolu

Wednesday 4th of August 2021

You are welcome Sounds like you absolutely nailed it! Thanks for the feedback!!