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

Coconut Chicken Recipe

Creamy coconut chicken with a balance of sweet, tangy, and savory flavors served over rice.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 large chicken breasts sliced into 4 fillets and pounded to even thickness
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger part of chicken seasoning
  • 1/2 teaspoon garlic powder part of chicken seasoning
  • 1/2 teaspoon ground coriander part of chicken seasoning
  • 1/2 teaspoon turmeric powder part of chicken seasoning
  • 1/2 teaspoon black pepper part of chicken seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 green onions chopped, white and green parts separated
  • 2 teaspoons fresh ginger grated, or 3/4 teaspoon ground ginger
  • 4 cloves garlic minced, or 1 teaspoon garlic powder
  • 13.5 oz quality coconut milk one can
  • 2 teaspoons cornstarch
  • 1/4 cup Asian sweet chili sauce like Mae Ploy
  • 3-4 tablespoons honey start with 3 and adjust to taste
  • 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
  • fresno or jalapeño peppers sliced, for garnish or heat
  • cilantro chopped, for garnish
  • green onions sliced, for garnish

Instructions

  • Whisk together coconut milk, cornstarch, Asian sweet chili sauce, 3 tablespoons honey (add more later if desired), lime juice, soy sauce, Asian chili sauce, and dried basil in a bowl until smooth; set aside.
  • Slice each chicken breast in half horizontally to make 4 cutlets, cover with plastic wrap and pound to an even thickness; pat dry with paper towels.
  • In a shallow dish, whisk together flour, salt, 1/2 tsp ground ginger, 1/2 tsp garlic powder, 1/2 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp black pepper. Dredge each chicken cutlet in the flour mixture and shake off excess.
  • Heat a large skillet over medium-high heat and melt 2 tablespoons butter with 2 tablespoons olive oil. When the pan is hot, add the chicken and cook 4–5 minutes per side (depending on thickness) until golden and cooked through; transfer to a plate and keep the pan drippings.
  • Reduce heat to medium, add a drizzle of oil if needed, and sauté the white parts of the chopped green onions for about 1 minute. Add minced garlic and grated fresh ginger and cook 30 seconds until fragrant.
  • Reduce heat to low and pour in the prepared coconut sauce, scraping up any browned bits from the pan. Simmer 1–2 minutes until the sauce thickens. Taste and adjust with additional honey for sweetness or lime juice for tang.
  • Return the chicken to the skillet and warm through in the sauce for 1–2 minutes. Garnish with sliced fresno or jalapeño peppers, chopped cilantro, and sliced green onion greens; serve over rice.

Equipment

  • large skillet (12-inch preferred)
  • Meat Mallet or Rolling Pin
  • Mixing Bowl
  • shallow dish for dredging
  • Whisk
  • Tongs or spatula

Notes

  • Pound chicken to tenderize and ensure even cooking.
  • Use a 12-inch cast-iron skillet for best browning.
  • Combine butter and oil so butter adds flavor without burning.
  • Wait until the pan is fully hot before adding chicken to get a good sear.
  • Do not move the chicken while searing to allow proper browning.
  • Use full-fat coconut milk or add 1/2 tablespoon more cornstarch if using light coconut milk.