Papaya Chicken with Vanilla Scented Coconut Milk
Elevate your mealtime with this exotic and flavor-packed Papaya Chicken with Vanilla Scented Coconut Milk. This unique recipe combines tender, juicy chicken thighs with the natural sweetness of ripe papaya, all simmered in a luscious coconut milk sauce delicately infused with vanilla. A fragrant blend of cumin, turmeric, garlic, and ginger adds layers of warmth and depth, while the papaya lends a subtle tropical twist. Perfectly balanced with aromatic spices and creamy richness, this dish is both comforting and refreshingly innovative. Serve it over steamed rice or with warm flatbread for a complete meal, and don't forget the optional sprinkle of fresh cilantro to enhance its vibrant flavors and presentation. Ready in just 45 minutes, this globally inspired recipe is ideal for weeknight dinners or an impressive meal to wow guests.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 medium Ripe papaya, peeled, seeded, and diced
- 400 ml Coconut milk
- 1 teaspoon Vanilla extract
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Cooking oil (vegetable or coconut oil)
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- optional Cooked rice or flatbread (for serving)
Instructions
Start by trimming any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.
Heat the cooking oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger to the hot oil and sauté for about 1 minute, until fragrant.
Sprinkle in the cumin powder and turmeric powder, stirring to coat the garlic and ginger in the spices.
Add the chicken pieces to the skillet, season with salt and black pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Pour in the coconut milk and stir. Bring the mixture to a gentle simmer.
Add in the diced papaya and let it cook in the sauce for about 10 minutes, stirring occasionally, until the papaya softens and the flavors meld together.
Stir in the vanilla extract during the last minute of cooking to infuse the dish with a subtle sweetness.
Taste and adjust seasoning if necessary.
Serve the Papaya Chicken over a bed of steamed rice or alongside warm flatbread. Sprinkle with fresh cilantro for garnish if desired.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 57.6 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 224 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3077 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
