Go Back

Coconut Chicken Recipe

Coconut Chicken is made with golden pan-seared chicken and coconut milk sauce.Ginger, garlic, lime, honey, and chili sauce create sweet and tangy flavor.Simmer the chicken briefly in the creamy sauce and serve over rice.

Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

Chicken

  • 2 large halal chicken breasts
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground black pepper

To Cook

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 green onions chopped, white and green parts separated
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves minced

Coconut Sauce

  • 1 can 13.5 ounces full-fat coconut milk
  • 2 teaspoons cornstarch
  • 1/4 cup halal-friendly Asian sweet chili sauce
  • 3 –4 tablespoons honey
  • 1/4 cup fresh lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon halal-friendly Asian chili sauce or to taste
  • 1 teaspoon dried basil

Garnish

  • Sliced Fresno peppers or jalapeños optional
  • Chopped fresh cilantro optional
  • Sliced green onions optional

Instructions
 

  • In a medium bowl, whisk together the coconut milk, cornstarch, sweet chili sauce, 3 tablespoons honey, lime juice, soy sauce, Asian chili sauce, and dried basil until smooth. Set aside.
  • Slice each chicken breast horizontally through the center to create four thinner fillets.
  • Cover the chicken with plastic wrap and gently pound each piece to an even thickness. Pat thoroughly dry.
  • In a shallow dish, whisk together the flour, salt, ground ginger, garlic powder, coriander, turmeric, and black pepper.
  • Dredge each chicken fillet in the seasoned flour, coating both sides. Shake off any excess flour.
  • Melt the butter with the olive oil in a large skillet over medium-high heat.
  • Once hot, add the chicken. Cook for approximately 4–5 minutes per side, depending on thickness, until golden brown and cooked to an internal temperature of 165°F (74°C).
  • Transfer the cooked chicken to a clean plate. Do not wipe out the skillet.
  • Reduce the heat to medium. Add a small drizzle of olive oil if the skillet looks dry.
  • Add the white parts of the green onions and sauté for approximately 1 minute.
  • Stir in the minced garlic and freshly grated ginger. Cook for about 30 seconds, just until fragrant.
  • Reduce the heat to low and pour the prepared coconut sauce into the skillet.
  • Stir while scraping the flavorful browned bits from the bottom of the pan.
  • Bring the sauce to a gentle simmer and cook for 1–2 minutes, or until it begins to thicken.
  • Taste carefully and adjust the sauce with additional honey for sweetness or lime juice for extra tang.
  • Return the chicken and any accumulated juices to the skillet.
  • Spoon the sauce over the chicken and gently warm everything together for another 1–2 minutes.
  • Finish the Coconut Chicken Recipe with sliced green onions, cilantro, and fresh Fresno pepper or jalapeño if desired.
  • Serve immediately over warm rice with plenty of creamy coconut sauce.

Notes

Chicken thighs can replace chicken breasts if you prefer darker, juicier meat. Adjust the cooking time as necessary.
For a milder dish, reduce or omit the Asian chili sauce and fresh pepper garnish. The sweet chili sauce will still provide plenty of flavor.
If your coconut sauce becomes too thick, stir in a small splash of water or halal chicken broth. If it seems too thin, let it simmer gently for another minute.
Tamari can replace soy sauce if preferred.