Spicy Chicken with Coconut
Dive into the vibrant, bold flavors of this Spicy Chicken with Coconut recipe—a perfect fusion of creamy coconut milk and aromatic spices. Tender chunks of boneless chicken thighs are simmered in a luscious, spiced tomato base infused with garlic, ginger, and warm notes of cumin, coriander, and turmeric. A touch of heat from red chili powder is balanced by the tropical richness of coconut milk, creating a dish that’s both comforting and exciting for your palate. Garnished with fresh cilantro and optional red chili peppers for an extra kick, this one-pot wonder pairs beautifully with steamed rice or fluffy naan bread for a satisfying meal. Ready in under an hour, this recipe is ideal for cozy family dinners or impressing guests with its robust flavors and creamy, spicy goodness. Perfect for lovers of spicy chicken recipes, coconut curry dishes, and quick weeknight meals!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 400 ml Coconut milk
- 2 medium Tomatoes
- 1 large Onion
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoons Cooking oil
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 2 pieces Red chili peppers (optional, for garnish)
Instructions
Cut the chicken thighs into medium-sized chunks. Set aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes into small pieces.
In a large skillet or pan, heat the cooking oil over medium heat.
Add the chopped onion and sauté until golden brown, about 3-4 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the tomatoes, red chili powder, turmeric powder, ground cumin, ground coriander, and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Add the chicken chunks to the pan and stir to coat them evenly with the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk, reduce the heat to medium-low, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
Taste and adjust seasoning, adding more salt or spice if desired.
Garnish with freshly chopped cilantro and red chili peppers, if using.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 46.0 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2922 mg | 62% | |
*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.
