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Spicy Coconut Chicken Recipe

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4 from 6 reviews

A flavorful and aromatic Spicy Coconut Chicken recipe featuring tender chicken breasts cooked in a rich, mildly spicy coconut milk sauce infused with a blend of warming spices, fresh herbs, and tangy lemon juice. This dish delivers a perfect balance of heat and creaminess, ideal for a comforting dinner that’s easy to prepare on the stovetop.

Ingredients

Spice Blend

  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper or to taste

Main Ingredients

  • 4 boneless skinless chicken breasts
  • 3 tablespoons olive oil or coconut oil, divided
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon fresh ginger, chopped
  • 3 cloves garlic, minced
  • 3 medium tomatoes, chopped small
  • 2 tablespoons freshly squeezed lemon juice
  • 14 ounces unsweetened coconut milk
  • 2 tablespoons fresh parsley or cilantro, chopped

Instructions

  1. Prepare the spice mix: In a large bowl, thoroughly combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper to create a balanced, aromatic spice blend.
  2. Marinate and cook the chicken: Add the chicken breasts to the bowl with the spice mix, rubbing evenly to ensure all sides are well coated. Heat 2 tablespoons of olive or coconut oil in a large skillet over medium heat. Cook the chicken for 6 to 8 minutes on each side until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
  3. Sauté the aromatics: Add the remaining 1 tablespoon of oil to the skillet and warm it. Sauté the chopped onion, jalapeno, fresh ginger, and minced garlic until the onion softens and becomes translucent, approximately 5 minutes, releasing fragrant flavors.
  4. Add tomatoes and lemon juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season with a pinch of salt and pepper. Continue cooking for about 5 minutes until the tomatoes soften and integrate with the aromatic mixture.
  5. Simmer with coconut milk: Pour the unsweetened coconut milk into the skillet and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes, developing a rich, creamy texture.
  6. Combine chicken with sauce: Return the cooked chicken breasts along with any juices accumulated on the plate back to the skillet. Reduce heat to low and simmer together for an additional 5 minutes, allowing the flavors to meld beautifully.
  7. Garnish and serve: Sprinkle the freshly chopped parsley or cilantro over the dish just before serving. Serve hot for the best taste experience.

Notes

  • Adjust cayenne pepper quantity based on your preferred spice level.
  • Use coconut oil for a more authentic, tropical flavor.
  • Ensure chicken breasts are pounded to even thickness for uniform cooking.
  • Leftover sauce can be stored separately in the refrigerator for up to 3 days.
  • Serve with steamed rice or warm naan bread to soak up the sauce.

Find it online: https://cookedbygrace.com/spicy-coconut-chicken-recipe/