Coconut Chicken
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Season the chicken with salt, paprika and dried herbs.
  2. Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
  3. Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
  4. Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
  5. Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
  6. Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Recipe Notes

Variations: Chicken: Swap chicken breasts with thighs. Protein: Try with tofu or shrimp, adjusting cooking time as needed. Vegetarian Coconut Rice Bowls: Omit the chicken, replace the chicken broth with vegetable broth, and add some tofu, and veggies like broccoli, bell pepper, and snap peas. Curry: Add red curry paste for a coconut curry. Don’t like cilantro? Skip it or swap it with scallions. Grains: Serve the coconut chicken over another type of grain, like quinoa or brown rice.