Description
A comforting and flavorful coconut chicken dish that brings back cherished family memories, featuring a creamy sauce and a blend of spices.
Ingredients
- 1 and 1/2 tbsp vegetable oil (or achiote oil)
- 1 lb (450 g) skinless chicken
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp achiote/annatto powder (optional)
- Salt and pepper to taste
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 1 tomato, minced
- 1 tbsp tomato sauce or ketchup (or half amount of tomato paste)
- 1/4 cup (25 g) unsweetened shredded coconut
- 1 can (450 ml) unsweetened canned coconut milk (room temperature)
- 2 bay leaves (dried or fresh)
- Cilantro (optional, chopped, to taste, for topping)
Instructions
- Heat oil in a skillet over medium heat.
- Season the chicken with paprika, cumin, coriander, achiote, salt, and pepper.
- Add the seasoned chicken to the skillet and cook until golden, about 5-6 minutes. Flip and cook until golden again, about 4-5 minutes. Remove from the skillet and set aside.
- In the same skillet, add a splash of oil and sauté the minced onion, garlic, and tomato until softened and fragrant, about 2-3 minutes.
- Season the mixture with paprika, cumin, coriander, achiote, salt, and pepper, then add the tomato sauce or ketchup. Stir and sauté for about 1 minute.
- Add the shredded coconut and sauté until fragrant, about 2-4 minutes.
- Reduce heat to medium-low and pour in the coconut milk, ensuring a smooth mix.
- Return the chicken to the skillet, coating it evenly with the sauce.
- Add bay leaves and let it simmer over low-medium heat until the sauce thickens, about 10-15 minutes, tasting and adjusting seasonings if needed.
- Remove bay leaves and serve topped with chopped cilantro.
Notes
Sautéing spices with onions and garlic builds a flavorful base. Use achiote oil to skip additional achiote powder. Make sure chicken reaches an internal temperature of 165°F.
