Chicken in Coconut Milk

Chicken in Coconut Milk

Chicken in Coconut Milk

There are many recipes for cooking chicken in coconut sauces that are a great way to add vitamins and flavor to everyday chicken. Coconut milk adds a sweetness and a richness that is warming and reminiscent of island nations, perfect for a cold winter dinner with rice and a side salad.

This recipe takes its influence from the country I currently reside in. Chicken con Coco is a common dish in Honduras, where chicken is a cheap and easily acquired source of protein and the many coconut plantations make cooking with coconut milk a common method.

I tried a Honduran friend’s Chicken in coconut milk dish yesterday when I stopped by for just before lunch, and was inspired to return home to replicate it the best I could.

The recipe that follows is a delicious rendition of Honduran chicken in coconut milk which I think goes great served with mashed sweet potatoes.

Yield 4 servings


  • 2 t ground coriander
  • 1 t ground cumin
  • 1/2 t cayenne
  • 1/4 t curry powder
  • 2 T apple cider vinegar
  • 4 boneless, skinless chicken breasts
  • 1 t canola oil
  • 1 C diced onion (about one large onion)
  • 1 cm piece of ginger, peeled and minced
  • 2 cloves of minced garlic
  • 1 carrot cut into thin strips about 1 cm long
  • 1 can of coconut milk
  • 1/2 green pepper cut into thin strips
  • Salt to taste


Mix the spices and vinegar in a small bowl, using a whisk until the mixture is smooth.

Place the chicken on a cutting board and pat dry using kitchen towels. Rub the spice and vinegar mixture all over the chicken breasts.

Pour the oil into a nonstick frying pan and place over high heat. Once the oil shimmers, add the chicken and brown on both sides (turning only once), about 2 minutes on each side only. Remove chicken and place on a plate to catch the juices.

Add onion, garlic, ginger and carrots to the pan and stir until the onion becomes slightly brown, about 3 minutes.

Add coconut milk and a generous pinch of salt. Stir often until it comes to a boil.

Place the chicken into the coconut sauce mixture, along with any of the juice left on the plate. Reduce the heat to low and simmer, uncovered. You will need to turn the chicken once. Chicken is done when the fattest part of the chicken has no pink color inside. It should take about 10 minutes.

Take chicken out of frying pan when it is done and place on a clean plate.

Return the frying pan to high heat, add the green pepper strips and boil until the sauce thickens and reduces to about 1 1/2 cups. Serve chicken breasts on individual plates with sauce spooned over them.

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