Coconut chicken has been one of my favorite recipes over the past two springs because it’s fresh, light and you can make it with very few ingredients and especially use different vegetables every time so you never get bored of the dish!
It’s originally a coconut chicken and the coconut oil and milk are essential for it’s typical taste, however, I’ll give you alternatives in the supplies list.
You can make this dish in under one hour and it’s perfect for these spring days – not too heavy on the stomach. And if you like to eat chicken, here’s my Creamy Spinach Chicken recipe.
Supplies (serves 4):
– coconut oil
– 2 medium onions
– 1 clove of garlic
– 4 medium carrots
– 150 g of bean sprouts
– 2 tsp of ground turmeric
– 1 tsp of ground cumin
– 1 l of vegetable broth OR 1 l of water and some dried bouillon
– 400g of canned coconut cream
Alternative vegetables: I always use the carrots because I find them essential. I add different mixture of vegetables depending on what I have at home. The most delicious choices so far: asparagus, broccoli, cauliflower
Don’t like coconut? Just use olive oil instead of coconut oil and regular cream instead of coconut cream. The dish will loose its typical taste but it will be delicious anyway.
Vegetarians, the chicken makes the taste of the gravy rich. However, the broth with vegetables tastes awesome without meat as well. I have tried and liked it 😉 You can use your favorite chicken vege alterative or skip it completely.
Coconut Chicken – Recipe
Clean the onion, garlic and carrots.
Slice the carrots, dice the onions and press the garlic.
The bean sprouts can be cut into smaller pieces or cooked whole.
If you use other vegetables, cut them as you want but smaller pieces are preferable except for asparagus which is better when it’s cooked whole.
Heat 2 tbsp of coconut oil over meidum heat and fry the onions for about 5 minutes.
Add the garlic, carrot and bean sprout (or other vegetables) and fry for another 10 minutes.
Then add the turmeric and cumin and the vegetable broth and let it simmer under a lid.
Meanwhile, cut the chicken breast into stripes, salt and fry over medium heat with the rest of the coconut oil until the meat is done.
Then transfer it to the vegetable broth mixture and let it simmer for 15 more minutes.
As last, add the coconut cream and add salt to taste.
I prefer this dish without any side dish but if you want some, I recommend stewed rice:
Fry 1 cup of rice until it changes color to milky white. Then add water to be 2 fingers above the rice. Add salt and let it simmer under a lid for 15 minutes. After this time the water should be gone. Remove the lid and fry over low heat without stirring for another 5 minutes.