Coconut Chicken: The Easy Step-by-Step Recipe

Thin chicken cutlets, coated in seasoned flour and bathed in a creamy and intoxicating coconut milk sauce… If this makes your mouth water, discover our recipe and become a coconut chicken specialist.

Easy recipe for chicken with coconut cream

This is a classic of Asian cuisine that is sure to impress your family and friends. To prepare it you will only need chicken slices, spices, coconut milk, chili and soy sauce, honey and lime. Cook it all together and dinner is ready!

For the chicken, coat the slices in seasoned flour and then marinate them in a coconut milk sauce. An exquisite taste and culinary success guaranteed.

Want to give your dish more character? Brown the chicken with a mixture of oil and butter. You’ll see that it will be soft with a golden, crispy crust on top.

The sauce is deliciously fragrant with an explosive mix of sweet and sour flavor in every bite. Simply mix the ingredients together and let everything simmer on the stove for a minute or two.

You can serve the coconut chicken with fresh sautéed vegetables and rice. Another advantage of this recipe: it is quick to make and only takes 30 minutes of your time!

Ingredients

You will need:

• Coconut milk:  A can of unsweetened coconut milk will do.
• Chicken:  You can use 4 fillets or 4 to 6 boneless, skinless chicken thighs;
• Lime Juice:  It’s best to use fresh lime juice, but bottled lime juice works just as well;
• Honey:  Add a little to sweeten your dish and reduce the acidity of the lime juice;
• Soy sauce:  Be careful! Use   low-sodium soy sauce to avoid over-salting the sauce;
• Green onions:  chop them and separate the white parts from the green ones. They will be added to the recipe at two different times during cooking;
• Herbs:  You will need ginger and garlic. These two ingredients really enhance the coconut chicken! If you only have powder, that will be fine… Add it directly to the sauce;
• Asian/Thai Sweet Chili Sauce:  Sweet, this sauce is packed with flavor as it combines red chilis, onion, garlic, brown sugar, and fish sauce. You’ll find it in the Asian section of your grocery store.
• Asian Chili Sauce –  This is hot. Start by adding a little and then add more at the end if needed;
• Cornstarch:  Essential for thick and creamy coconut milk chicken.

Below we detail the ingredients for 4 servings:

Total time: 30 minutes
Preparation time: 15 minutes
Cooking time: 15 minutes

for the chicken

• 2 large chicken breasts;
• 1/4 cup flour;
• 1 teaspoon salt;
• 1/2 teaspoon each of ground ginger, garlic powder, ground coriander, turmeric powder and pepper;

for cooking

• 2 tablespoons butter;
• 2 tablespoons olive oil;
• 2 green onions;
• 2 teaspoons freshly grated ginger or ¾ teaspoon ground ginger;
• 4 cloves minced garlic or 1 teaspoon ground garlic

For the coconut sauce

• 1 can of quality unsweetened coconut milk;
• 2 teaspoons cornstarch;
• 1/4 cup Asian sweet chili sauce;
• 3 to 4 tablespoons of honey;
• 1/4 cup lime juice;
• 1 tablespoon soy sauce;
• 1 tablespoon Asian chili sauce;
• 1 teaspoon dried basil.

To decorate (optional)

• Sliced ​​bell peppers;
• chopped cilantro;
• Sliced ​​green onions.

How to cook coconut chicken with rice?

Follow these simple steps with us and quickly prepare this delicious dish:

1. Mix the sauce ingredients;
2. Cut the chicken into  cutlets   ;
3. Coat chicken with flour;
4. Cook the chicken;
5. Sauté the aromatics;
6. Let the sauce simmer;
7. Garnish the plate.

These steps are quick and can be done in two minutes at most. If you want to accompany your dish with rice, it is recommended to cook it beforehand so that it is ready once your chicken is cooked. Let’s look at all the details of cooking together:

1. Mix the sauce ingredients.

The first thing you need to do is mix all the sauce ingredients in a bowl, i.e.  coconut milk  , cornstarch, honey, lime juice, Asian sweet chili sauce, soy sauce, and Asian hot chili sauce. Then add the garlic and ginger.

2. Cut the chicken breast into cutlets

• If you have time, freeze the chicken breasts for 15 minutes before cutting them. This will make your job easier and you will be able to make  nice, clean cuts.
• Next, place the chicken on a cutting board and hold it in place with the palm of your hand;
• Cut the chicken into slices using a sharp knife. To do this, cut your piece of chicken horizontally (parallel to the cutting board) aiming for the center;
• Gently flatten the chicken with a rolling pin to obtain  pieces of equal thickness  . To do this, simply wrap the cutlets in cling film. Be careful not to flatten them too much, as you don’t need very thin slices.

3. Cover the chicken with flour

Coating the chicken in flour will keep it moist and tender, as well as making the surface crispy for an explosion of flavor.

• Combine flour, ground ginger, garlic powder, ground coriander, turmeric powder, salt and pepper in a shallow dish;
• Dredge the chicken in the mixture after drying it;
• Coat the chicken on all sides. Press down if necessary to make the flour stick to the flesh;
• Shake off excess flour and place chicken on a dry surface.

4. cook the chicken

• In a large cast iron skillet, melt the butter in the olive oil over medium heat. Make sure the oil is hot enough to cook the chicken, otherwise it won’t get crispy;
• Then add the chicken and let it cook thoroughly on one side and then the other. Browning  the white meat covered in spices  will release all the flavours it contains;
• Transfer the chops to a plate and keep the pan on the stove.

5. Sauté the aromatics

• Turn the heat to medium and add a splash of olive oil if necessary. It all depends on how much oil is left in the pan after cooking the chicken. Your pan should have at least a tablespoon of oil so the garlic doesn’t burn;
• Wait for the oil to heat up, then add the white parts of the scallions and sauté for 1 minute;
• Add the garlic and ginger and cook for 30 seconds.

6. Let the sauce simmer

• Reduce the heat to medium to low and  add the sauce while mixing the different ingredients;
• Once the sauce has thickened (after 1 to 2 minutes), add the chicken.

7. Decorate the plate

• Add the green parts of the onion, cilantro and/or basil and serve your dish with rice.

Variations on the coconut chicken recipe

Guess what! You can customize the recipe however you like! Whether you like it spicier, sweeter, or hotter, here’s how to make your coconut chicken exactly the way you like it:

• For a sweeter dish: add more honey;
• For a more flavorful dish: add more soy sauce;
• For a spicier dish: add more lime juice;
• For a spicier dish: add chili sauce;
• For a thinner sauce: add coconut milk or water;
• For a thicker sauce: add cornstarch and a little water.

How to make the best chicken with coconut milk?

Want to make sure you don’t mess up your recipe? Check out our tips and take note:

• Shred the chicken:  Wondering why you need to shred meat? Do it and you’ll understand. The meat will become more tender and the chicken slices will cook evenly.
• Use a 30cm wide cast iron skillet –  this is the best pan for cooking and browning the chicken evenly. And once the sauce is added, it will be basted in the sauce and soaked in its flavour.
• Use butter and olive oil:  you can use oil alone, but never butter alone. To get a “delicious” result, you must use both! Butter adds flavor to the dish and oil prevents the butter from burning.
• Wait until the oil is hot –  a medium to high temperature is ideal for cooking your chicken. Add the latter once the oil is hot. You will know when you put the first batch in. If it sizzles on contact with the oil, you are sure to get the desired golden crust.
• Don’t touch the chicken while it’s cooking:  Don’t move the chicken while it’s cooking. Once browned on one side, it will naturally release from the pan. Then cook it on the other side.
• Don’t overcook chicken:  Chicken cutlets are juicier when they’re not overcooked. To check for doneness, insert a meat thermometer. Once the temperature displays 165°F, the chicken is cooked!
• Use quality coconut milk –  it needs to be very creamy to enhance the flavour of your chicken and all your other Thai recipes.
• Use full-fat coconut milk or add more cornstarch:  If you only have light coconut milk on hand, add ½ tablespoon of cornstarch to thicken it and give it more texture.

Options to accompany your coconut chicken

You can serve your coconut chicken on its own or pair it with rice (jasmine, brown, or other).   Simply place it in your rice cooker   for convenience and ease. You can also use rice bags to pop in the microwave!

What fruits and vegetables with coconut chicken?

In addition to rice, certain vegetables and fruits can also accompany your Asian delight. Broccoli, cauliflower, peppers, mushrooms, carrots, stir-fried or steamed. Or a crunchy Asian salad with pineapple or mango for even more exotic flavour.

What starter with coconut chicken?

To make your meal a real feast, prepare  Asian starters   to start your meal in style. Thai chicken satay with peanuts and pineapple, cream cheese wontons with pineapple, pork egg rolls, Vietnamese spring rolls, the choice is yours!

Useful tools for making coconut milk chicken

• A quality cast iron skillet  – it’s a must-have in your kitchen! This utensil is perfect for browning and searing meat, from beef to pork and chicken.
• Knives:  Being sharp, they make it easier to prepare your recipes and save you time.
• A cutting board:  It is best to opt for an extra-large, sturdy bamboo cutting board. Bamboo is more durable than plastic.

Prepare your dish in advance

Coconut chicken cooks very quickly, but you can still   prepare everything ahead of time   for added convenience.

Start with the chicken! Make escalopes, coat them with flour and store them in the refrigerator on a plate covered with greaseproof paper and wrapped in plastic wrap.

For the sauce, mix the ingredients in advance. The same goes for the herbs and store everything in the refrigerator.