Chicken In Coconut Milk Recipe

Name: Chicken In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg chicken thigh fillet, each cut into 4; 3 cloves garlic, crushed; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 1/2 teaspoons fresh ginger, finely grated; 2 tablespoons almond meal; 3 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/2 teaspoon Laos powder, optional; 2 tablespoons oil; 2 red chilies; 2 medium onions, finely sliced; 1 (440 ml) can light coconut milk; 6 curry leaves; 1 stalk lemongrass or 2 slices fresh lemon rind; 4 teaspoons lemon juice

Servings: persons

1 kg chicken thigh fillet, each cut into 4
3 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons fresh ginger, finely grated
2 tablespoons almond meal
3 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon Laos powder, optional
2 tablespoons oil
2 red chilies
2 medium onions, finely sliced
1 (440 ml) can light coconut milk
6 curry leaves
1 stalk lemongrass or 2 slices fresh lemon rind
4 teaspoons lemon juice

1
In a small bowl, combine garlic, salt, pepper, ginger, almond meal, coriander, cinnamon, cummin, and laos if used.
2
Mix to a paste, adding a little oil if necessary.
3
Rub paste into the chicken and set aside whilst you cook the onions.
4
Heat the oil in a frying pan and cook the chillies and onions slowly until golden brown.
5
Add the spiced chicken and cook until it changes colour.
6
Add the coconut milk, curry leaves and lemon grass or rind and stir until it comes to the boil.
7
Reduce heat and cook for 30 minutes or until the chicken is cooked and tender.
8
Remove from the heat and add the lemon juice and season to taste with extra salt if necessary.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 kg chicken thigh fillet, each cut into 4, 3 cloves garlic, crushed, 1 teaspoon salt, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Chicken In Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions