This Coconut Chicken recipe delivers tender chicken in a creamy, aromatic coconut sauce with just the right balance of spice and brightness. It’s surprisingly simple to make yet feels restaurant-worthy, perfect for weeknights or entertaining. The tropical flavors and silky texture make this coconut chicken a comforting, versatile favorite.
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Why You’ll Love This Coconut Chicken
- Restaurant-quality flavor: Pantry staples create complex, harmonious taste.
- Comforting yet light: Creamy coconut milk feels nourishing, not heavy.
- Highly versatile: Easily adjust spice, add veggies, or swap proteins.
- Meal prep friendly: Flavors improve overnight for easy make-ahead meals.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 400 ml full-fat coconut milk
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1-2 red chilies, finely sliced (adjust to your heat preference)
- 2 tbsp coconut oil or vegetable oil
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1-2 limes
- 1 tsp turmeric powder
- ½ cup fresh cilantro, chopped
- Salt to taste
Tools: Large skillet or Dutch oven, wooden spoon, measuring spoons, sharp knife, cutting board
Notes: Use high-quality full-fat coconut milk for best texture. Chicken thighs stay juicier than breasts. Fresh lime juice at the end is essential for brightness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs are more forgiving and stay incredibly moist in the coconut sauce. If you prefer breast meat, reduce cooking time by 3-4 minutes to prevent drying out.
- Why full-fat coconut milk? Light coconut milk will make your sauce watery and less flavorful. The richness from full-fat coconut milk creates that luxurious, restaurant-quality texture we’re after.
- Don’t have fresh chilies? You can use ½-1 teaspoon of chili flakes or even a tablespoon of sriracha. The goal is subtle heat that complements rather than overwhelms the coconut.
- Fish sauce worries? I know it smells strong straight from the bottle, but it adds incredible savory depth that salt alone can’t achieve. It mellows beautifully during cooking—you won’t taste “fish” at all.
- When to add the lime juice? Always at the very end, off the heat. Adding it too early can make the coconut milk separate and you’ll lose that bright, fresh flavor.
How to Make Coconut Chicken
Step 1: Start by prepping all your ingredients—this recipe comes together quickly once you start cooking. Chop the onion, mince the garlic, grate the ginger, and slice the chilies. Cut your chicken into uniform bite-sized pieces so everything cooks evenly. Having everything measured and ready will make the process smooth and enjoyable.
Step 2: Heat the coconut oil in your large skillet or Dutch oven over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer—you might need to do this in batches to avoid crowding. Cook for 2-3 minutes per side until golden brown but not cooked through. The chicken will finish cooking in the sauce later. Remove the chicken and set aside.
Step 3: In the same pan, add the chopped onion and cook for 4-5 minutes until softened and translucent. You’ll notice the wonderful aroma starting to build. Add the garlic, ginger, and chilies, cooking for another minute until fragrant—be careful not to burn the garlic, as it can turn bitter.
Step 4: Now pour in the coconut milk, scraping up any browned bits from the bottom of the pan—that’s where tons of flavor lives! Add the fish sauce, brown sugar, and turmeric, stirring everything together. Bring the sauce to a gentle simmer—you’ll see tiny bubbles around the edges.
Step 5: Return the chicken to the pan along with any accumulated juices. Reduce the heat to medium-low, cover, and let it simmer for 12-15 minutes. The sauce should thicken slightly and the chicken will become tender and fully cooked through.
Step 6: Remove the pan from heat and stir in the fresh lime juice—start with one lime, then taste and add more if needed. The lime juice will brighten all the flavors beautifully. Finally, stir in most of the chopped cilantro, reserving some for garnish.
Step 7: Taste and adjust seasoning—you might need a pinch of salt or another squeeze of lime. The sauce should be creamy with a perfect balance of savory, slightly sweet, and tangy notes. Serve immediately over rice or noodles, garnished with the remaining cilantro and extra chili slices if you like it spicy.
Storage & Freshness Guide
- Fridge: Store in airtight container for 3-4 days.
- Freezer: Not recommended—sauce may separate upon thawing.
- Reviving: Reheat gently with splash of water or coconut milk if thickened.
Serving Suggestions
Complementary Dishes
- Jasmine rice — The floral fragrance and slightly sticky texture make it the perfect base for soaking up all that delicious coconut sauce.
- Quick-pickled vegetables — Thinly sliced cucumber, carrots, and red onion quick-pickled in rice vinegar and sugar provide a crunchy, tangy contrast that cuts through the richness.
- Steamed bok choy or broccoli — Simple steamed greens add freshness and make the meal feel more balanced without competing with the main flavors.
Drinks
- Cold lager or pale ale — The crisp, clean bitterness of a good beer complements the coconut’s richness and cleanses the palate between bites.
- Citrus-forward white wine — A Sauvignon Blanc or Pinot Grigio with bright acidity stands up to the dish’s flavors without overwhelming them.
- Fresh lime soda — Club soda with lime juice and a touch of simple syrup creates a refreshing non-alcoholic option that echoes the lime in the dish.
Something Sweet
- Mango with sticky rice — Continuing the tropical theme, sweet ripe mango and coconut sticky rice feel like a natural, comforting ending.
- Coconut ice cream — A scoop of good quality coconut ice cream provides a cool, creamy finish that enhances rather than fights the meal’s flavors.
- Pineapple upside-down cake — The caramelized pineapple and buttery cake offer warmth and sweetness that pair wonderfully with the tropical notes in the chicken.
Top Mistakes to Avoid
- Overcooking the chicken: Since the chicken continues cooking in the sauce, just sear it until golden brown initially. Overcooked chicken becomes tough and dry, even in the creamy sauce.
- Using light coconut milk: I’ve made this mistake before—light coconut milk makes the sauce thin and watery. The full-fat version gives you that luxurious, restaurant-quality texture we’re aiming for.
- Adding lime juice too early: The acidity can cause the coconut milk to separate if added during cooking. Always stir it in at the end, off the heat, to maintain that beautiful creamy consistency.
- Rushing the onion cooking: Taking the time to properly soften the onions builds a sweet, flavorful foundation. If you rush this step, you’ll miss out on that depth of flavor.
Expert Tips
- Tip: For an extra flavor boost, marinate the chicken in 1 tablespoon of the coconut milk with a pinch of salt and turmeric for 30 minutes before cooking. This tenderizes the meat and helps the spices penetrate deeper.
- Tip: If your sauce seems too thin, remove the chicken and simmer the sauce uncovered for 5-7 minutes to reduce and thicken. Alternatively, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 2 minutes of cooking.
- Tip: Toast your own coconut flakes for garnish—spread unsweetened coconut flakes on a baking sheet and toast at 180°C for 3-5 minutes until golden. They add wonderful texture and intensify the coconut flavor.
- Tip: For a richer, more complex sauce, add a tablespoon of red curry paste when cooking the onions and garlic. It adds depth and a subtle spice that takes the dish to another level.
- Tip: Don’t skip the resting time—let the finished dish sit for 5 minutes before serving. This allows the flavors to meld together and the sauce to thicken slightly to the perfect consistency.
FAQs
Can I make this Coconut Chicken ahead of time?
Absolutely! In fact, the flavors develop and improve if made a day ahead. Store it covered in the refrigerator and gently reheat on the stove over low heat, stirring occasionally. You might need to add a tablespoon or two of water or coconut milk if the sauce has thickened too much. Avoid boiling when reheating to prevent the coconut milk from separating.
What can I use instead of fish sauce?
If you don’t have fish sauce or prefer a vegetarian version, you can use soy sauce or tamari. The flavor profile will be slightly different—less funky, more straightforward salty—but still delicious. You could also use 1 teaspoon of miso paste dissolved in 2 tablespoons of water for that umami depth.
How can I make this recipe spicier?
For more heat, add an extra chili or include the seeds from the chilies (where most of the heat resides). You could also add ½ teaspoon of cayenne pepper with the other spices, or serve with sriracha or chili oil on the side for everyone to adjust to their preference.
Can I add vegetables to this dish?
Definitely! Bell peppers, snap peas, or broccoli florets added during the last 5-7 minutes of cooking work beautifully. Spinach or kale can be stirred in at the very end until just wilted. Just be mindful of vegetables that release water, as they can thin out your sauce.
How long does leftover Coconut Chicken last?
Stored in an airtight container in the refrigerator, it will keep for 3-4 days. The sauce may thicken when cold—just add a splash of water or coconut milk when reheating. I don’t recommend freezing this dish as the coconut sauce can separate upon thawing, resulting in a grainy texture.
Coconut Chicken
Make this easy Coconut Chicken with a creamy, aromatic sauce for a quick weeknight dinner. Tender, flavorful, and ready in 40 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
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400 ml full-fat coconut milk
-
1 large onion (finely chopped)
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4 garlic cloves (minced)
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2 tbsp fresh ginger (grated)
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1-2 red chilies (finely sliced (adjust to your heat preference))
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2 tbsp coconut oil or vegetable oil
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2 tbsp fish sauce
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1 tbsp brown sugar
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1-2 limes (juice of)
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1 tsp turmeric powder
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0.5 cup fresh cilantro (chopped)
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Salt (to taste)
Instructions
-
Start by prepping all your ingredients—this recipe comes together quickly once you start cooking. Chop the onion, mince the garlic, grate the ginger, and slice the chilies. Cut your chicken into uniform bite-sized pieces so everything cooks evenly. Having everything measured and ready will make the process smooth and enjoyable.01
-
Heat the coconut oil in your large skillet or Dutch oven over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer—you might need to do this in batches to avoid crowding. Cook for 2-3 minutes per side until golden brown but not cooked through. The chicken will finish cooking in the sauce later. Remove the chicken and set aside.02
-
In the same pan, add the chopped onion and cook for 4-5 minutes until softened and translucent. You'll notice the wonderful aroma starting to build. Add the garlic, ginger, and chilies, cooking for another minute until fragrant—be careful not to burn the garlic, as it can turn bitter.03
-
Now pour in the coconut milk, scraping up any browned bits from the bottom of the pan—that's where tons of flavor lives! Add the fish sauce, brown sugar, and turmeric, stirring everything together. Bring the sauce to a gentle simmer—you'll see tiny bubbles around the edges.04
-
Return the chicken to the pan along with any accumulated juices. Reduce the heat to medium-low, cover, and let it simmer for 12-15 minutes. The sauce should thicken slightly and the chicken will become tender and fully cooked through.05
-
Remove the pan from heat and stir in the fresh lime juice—start with one lime, then taste and add more if needed. The lime juice will brighten all the flavors beautifully. Finally, stir in most of the chopped cilantro, reserving some for garnish.06
-
Taste and adjust seasoning—you might need a pinch of salt or another squeeze of lime. The sauce should be creamy with a perfect balance of savory, slightly sweet, and tangy notes. Serve immediately over rice or noodles, garnished with the remaining cilantro and extra chili slices if you like it spicy.07
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