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Coconut Chicken garnished with parsley
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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!
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

Ingredients

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
  • 1½ cups coconut milk
  • 1 cup chicken stock
  • 2 habanero
  • 1 bay leaf
  • ½ cup green and red bell peppers diced - optional
  • 1 tablespoon fresh cilantro or parsley chopped [for garnish]
US Customary - Metric

Instructions

  • 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.

Nutrition

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