Coconut Chicken Recipe

Name: Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup grapeseed oil; 1/2 cup diced white onions; 2 tablespoons minced garlic; 1/4 cup curry powder, or to taste; 4 boneless skinless chicken breast, diced into 1-inch cubes; 1/2 cup diced carrots; 1/2 cup cauliflower florets; 1/2 cup diced potatoes; 1/2 cup diced celery; 1/4 cup tomato paste; 1 cup all-purpose flour; 2 cups chicken stock; 1 (14-ounce) can coconut milk, unsweetened; Salt and freshly ground black pepper; 3 tablespoons freshly chopped cilantro leaves; Cooked rice, for serving, optional

Servings: persons

1/4 cup grapeseed oil
1/2 cup diced white onions
2 tablespoons minced garlic
1/4 cup curry powder, or to taste
4 boneless skinless chicken breast, diced into 1-inch cubes
1/2 cup diced carrots
1/2 cup cauliflower florets
1/2 cup diced potatoes
1/2 cup diced celery
1/4 cup tomato paste
1 cup all-purpose flour
2 cups chicken stock
1 (14-ounce) can coconut milk, unsweetened
Salt and freshly ground black pepper
3 tablespoons freshly chopped cilantro leaves
Cooked rice, for serving, optional

1
In a large saucepan over medium heat, add the oil.
2
When the oil is hot add the onions, garlic and curry powder and saute until the onions are translucent.
3
Add the chicken cubes and saute until cooked through.
4
Stir in the carrots, cauliflower, potatoes, and celery and continue cooking for 5 minutes more.
5
Add the tomato paste and flour and stir until incorporated.
6
Pour in the chicken stock and coconut milk and stir until mixed thoroughly.
7
Reduce the heat to a simmer, season with salt and pepper, to taste, and cook for another 30 minutes.
8
At this point, check to see if the vegetables are cooked through and tender.
9
To finish add the cilantro and adjust seasoning with salt and pepper.
10
Transfer to a serving bowl and serve with cooked rice, if desired.
11
Cook's Note: for additional sweetness, shredded coconut can be toasted and served as a garnish.
12
Also, if the curry seems a little thin, it can be thickened with a little cornstarch.

569

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/4 cup grapeseed oil, 1/2 cup diced white onions, 2 tablespoons minced garlic, 1/4 cup curry powder, or to taste, and more.

Yes, Coconut Chicken 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!

Coconut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions