Go Back
Homemade Coconut Chicken Recipe photo
Print Recipe Save it for later

Coconut Chicken Recipe

This Coconut Chicken Recipe is SO DELICIOUS! Tender chicken in a creamy coconut sauce, bursting with tropical flavors!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Comfort Food, Easy
Servings: 4 servings

Ingredients

  • 2 large chicken breasts
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 green onions, chopped (white and green parts separated)
  • 2 teaspoons freshly grated ginger or 1/2 teaspoon ground ginger
  • 4 garlic cloves, minced or 1 teaspoon ground garlic
  • 1 (13.5 oz.) can quality coconut milk
  • 2 teaspoons cornstarch
  • 1/4 cup Asian sweet chili sauce (like Mae Ploy)
  • 3-4 tablespoons honey (start with 3)
  • 1/4 cup lime juice
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon Asian chili sauce (more or less to taste)
  • 1 teaspoon dried basil
  • Sliced Fresno or jalapeño peppers for garnish
  • Chopped cilantro for garnish
  • Sliced green onions for garnish

Instructions

  • Begin by slicing the chicken breasts into thinner pieces for quicker cooking. Pat them dry with a paper towel. In a bowl, combine the flour, salt, ground ginger, garlic powder, ground coriander, turmeric powder, and pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.
  • In a large skillet, heat the butter and olive oil over medium heat. Once hot, add the chicken pieces in a single layer. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the white parts of the green onions, freshly grated ginger, and minced garlic. Sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic!
  • Pour in the coconut milk, and stir in the cornstarch, sweet chili sauce, honey, lime juice, soy sauce, Asian chili sauce, and dried basil. Whisk everything together until well combined and smooth. Allow the sauce to simmer for 5-10 minutes, letting it thicken slightly.
  • Return the cooked chicken to the skillet, coating it in the coconut sauce. Let it simmer for an additional 3-5 minutes to absorb the flavors. Serve hot, garnished with sliced Fresno or jalapeño peppers, chopped cilantro, and green onions.

Equipment

  • Large Skillet
  • Bowl
  • Whisk
  • Knife and cutting board

Notes

  • For a spicier kick, add more Asian chili sauce or crushed red pepper flakes.
  • This dish pairs well with rice or a fresh salad.
  • Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.