Name: Creamy Coconut Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Caribbean
Ingredients: 1 and 1/2 tbsp vegetable oil (or achiote oil, if using achiote oil skip the ground achiote later); 1 lb (450 g) skinless chicken; 1 tsp ground paprika; 1 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp achiote/annatto powder; Salt and pepper (to taste); 1 medium yellow onion (minced); 3 cloves garlic (minced); 1 tomato (half of a large tomato or a whole medium or small tomato, minced); 1/2 tsp ground paprika; 1/4 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp achiote/annatto powder (optional, skip if using achiote oil); Salt and pepper (to taste); 1 tbsp tomato sauce or ketchup (or tomato paste but use half the amount if using tomato paste); 1/4 cup (25 g) unsweetened shredded coconut; 1 can (450 ml) unsweetened canned coconut milk (room temperature); Salt and pepper (if needed, to taste); 2 bay leaves (dried or fresh); Cilantro (optional, chopped, to taste, for topping)

There’s something incredibly comforting about this Creamy Coconut Chicken Recipe that just warms your soul. The rich coconut milk sauce with tender chicken and fragrant spices creates a dish that’s both satisfying and exotic — trust me, it’s totally worth making for a cozy dinner or when you want to impress without fuss.

A black bowl contains a two-layer dish on a white marbled surface; the bottom layer is soft, fluffy white rice covering half the bowl with small green herb bits sprinkled on top, and the top layer covers the other half with golden yellow curry sauce-coated chunks of chicken mixed with thin, long red bell pepper slices, all topped with fresh chopped green herbs. A silver fork held by a woman's hand is digging into the curry side. In the upper right corner, there is a white plate holding folded pieces of light, fluffy pita bread. A dark blue fabric napkin is placed below the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Coconut Chicken Recipe
Top Tip
How to Serve Creamy Coconut Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Coconut Chicken Recipe

Why You'll Love This Recipe

I remember the first time I made this Creamy Coconut Chicken Recipe—it felt like a little tropical escape right in my own kitchen. The blend of warm spices with creamy coconut milk is something I keep coming back to because of how simple and flavorful it is.

Rich and Creamy: The coconut milk thickens into a luscious sauce that clings to every bite of chicken.
Flavorful with Warm Spices: Paprika, cumin, coriander, and achiote create a layered depth without overwhelming.
Easy Weeknight Friendly: You can have this on the table in about 30 minutes with minimal hands-on time.
Versatile Serving Options: Pairs beautifully with rice, plantains, or even avocado for a fresh contrast.

Ingredients & Why They Work

This recipe strikes a perfect balance by combining aromatic spices with creamy coconut milk and the natural sweetness of sautéed coconut. These ingredients work together to deliver flavor, texture, and a Caribbean vibe right on your plate. Here are the key players and why I love them:

Flat lay of a raw skinless chicken breast, a small pile of bright golden ground paprika powder, a small mound of warm brown ground cumin, a tiny heap of light tan ground coriander, a dash of vibrant orange-red achiote powder, two fresh bay leaves with deep green color, a medium yellow onion diced finely, three peeled garlic cloves, one medium ripe red tomato minced, a small white ceramic bowl filled with smooth tomato sauce, a small pile of unsweetened shredded coconut with a fresh white color, a small white ceramic bowl filled with creamy off-white coconut milk at room temperature, a few sprigs of bright green chopped cilantro, a small white ceramic bowl holding clear golden vegetable oil, and two whole uncracked brown eggs arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil or achiote oil: Helps develop a golden crust on the chicken, and achiote oil adds an extra hint of earthy color and flavor if you have it.
Skinless chicken: Using skinless keeps it lean, and it soaks up all that coconut sauce beautifully.
Ground paprika: Adds smoky warmth and color.
Ground cumin: Brings a subtle earthiness that pairs perfectly with coconut.
Ground coriander: Adds brightness and a touch of citrusy flavor.
Achiote/annatto powder: Optional, but it's great for that traditional vibrant hue and mild flavor.
Yellow onion: Builds the savory base of the sauce with gentle sweetness.
Garlic: Essential for that aromatic kick that wakes up the dish.
Tomato: Balances sweetness and acidity—using half a medium tomato keeps it just right.
Tomato sauce or ketchup: Concentrates tomato flavor and adds a bit of tang.
Unsweetened shredded coconut: Toasted in the pan, it lends a lovely texture and deep coconut flavor that’s hard to resist.
Canned coconut milk: The star of the sauce — creamy, thick, and luxuriously coconutty.
Bay leaves: Adds herbal, slightly floral notes as the sauce simmers down.
Cilantro: Optional but freshens the whole dish beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a fantastic canvas, so I like to mix things up depending on my mood or what’s in the pantry. Don’t hesitate to tweak it to suit your taste.

Spice Level: I sometimes add a pinch of cayenne pepper or a few chopped fresh chilies if I want a little heat kick.
Vegetables: Feel free to toss in bell peppers, spinach, or even mushrooms to bulk it up and add extra nutrients.
Protein Swap: This sauce is dreamy over shrimp or tofu if you want a pescatarian or vegetarian twist.
Herb Variations: Swap cilantro for basil or parsley for a slightly different fresh finish.

Step-by-Step: How I Make Creamy Coconut Chicken Recipe

The image shows several thick pieces of cooked chicken covered fully in a smooth, creamy orange sauce with a rich texture. Scattered on top are fresh green parsley leaves that add a pop of color and freshness to the dish. The sauce looks thick and velvety, coating every piece evenly, with some small darker spices visible in the sauce, giving it a speckled look. The close-up view focuses on the juicy texture of the chicken and the shine of the sauce. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken to Golden Perfection

Start by heating your oil in a skillet over medium heat. While it’s warming up, give your chicken a good rub-down with the paprika, cumin, coriander, achiote (if you’re using it), and a healthy pinch of salt and pepper. This seasoning layer is key for that rich flavor. Once the oil is hot, add the chicken pieces and let them brown on one side—about 6 minutes. Flip and cook another 5 minutes until that gorgeous golden crust happens. Remove the chicken and set it aside; don’t worry, it’ll go back in later to soak up all that lovely sauce.

Step 2: Build the Coconut Sauce with Aromatics and Spices

In the same skillet, add a splash more oil. Toss in your minced onion, garlic, and tomato, then sprinkle with the same fabulous mix of spices. Stir everything together and let it sauté for 2-3 minutes until fragrant and softened. This step develops the base flavors that make the sauce sing.

Step 3: Toast the Shredded Coconut and Simmer

Next, stir in the tomato sauce (or ketchup) and cook it down for about a minute. Add the unsweetened shredded coconut and sauté it until you start to smell that toasty coconut aroma—usually 2-4 minutes. Lower your heat to medium-low, pour in the coconut milk, and stir to combine. Slip the chicken back in, making sure each piece is coated with sauce, then nestle in the bay leaves. Let the whole thing simmer gently for 15 minutes until the sauce thickens slightly and flavors meld.

Step 4: Taste, Adjust, and Serve Warm

Give the sauce a taste and tweak the seasoning if you like—sometimes a pinch more salt or a dash of pepper does wonders. Finish with a sprinkle of fresh chopped cilantro if you enjoy that fresh, herbal note. Then, dig in with your favorite sides.

Top Tip

I’ve learned over time that to get the richest sauce, don’t skip toasting the shredded coconut—it adds amazing flavor depth. Also, patience is key. Letting the sauce simmer slowly gives you that perfect thick texture that makes this dish truly luxurious.

Toast the Coconut: Don’t rush this step! Toasted coconut transforms the sauce with a nutty aroma you’ll love.
Season Generously: Spices can always be adjusted but seasoning chicken well upfront ensures every bite is flavorful.
Simmer Low and Slow: Keep the heat gentle when simmering so the sauce thickens without separating.
Rest Before Serving: Let the dish sit for a few minutes off the heat to let flavors meld perfectly.

How to Serve Creamy Coconut Chicken Recipe

Garnishes

I always add a handful of fresh chopped cilantro right before serving—it brightens the rich sauce beautifully. Sometimes I throw on a squeeze of lime or even a sprinkle of toasted coconut flakes for extra texture and tropical flair.

Side Dishes

Rice is my go-to base—plain jasmine or basmati lets the creamy sauce shine. When I’m feeling fancy, I serve it with crispy patacones (fried green plantains) or simply sliced avocado on the side. Both add a lovely contrast in texture and coolness that balances the richness.

Creative Ways to Present

For special occasions, I like serving this chicken over a bed of coconut rice, garnished with edible flowers or fresh herbs for a colorful tropical look. Also, serving in individual bowls with slices of avocado and a wedge of lime makes it feel like a restaurant-worthy meal.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge where it stays good for up to 3 days. The sauce thickens when chilled, so give it a good stir and a quick reheat before serving.

Freezing

This dish freezes well if you want to prep ahead. Just cool it completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers slowly over low heat on the stove, stirring occasionally to prevent the coconut milk from separating. Adding a splash of coconut milk or water helps loosen the sauce if it’s too thick after storage.

Frequently Asked Questions:

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs work wonderfully in this recipe and stay juicy and tender even with longer cooking times. Just adjust the cooking time slightly until they’re cooked through.

What can I substitute for achiote powder?

If you don’t have achiote powder, you can skip it or use a pinch of smoked paprika instead. The color won’t be as vibrant, but you’ll still get great flavor.

Is this dish spicy?

This Creamy Coconut Chicken Recipe is mild by default, but you can easily add heat with cayenne pepper or chopped chili peppers to suit your taste.

Can I make this recipe dairy-free?

Yes! This recipe is naturally dairy-free since it uses coconut milk instead of cream or butter. It’s perfect for those avoiding dairy.

Final Thoughts

I genuinely believe this Creamy Coconut Chicken Recipe has a special place in the rotation whenever you want a dish that’s both comforting and a little adventurous. It’s quick, forgiving, and deeply satisfying in a way that makes me feel like I’m sharing a secret little tropical treat with friends. Give it a try—you’ll love how the creamy coconut and warming spices come together to make dinner truly memorable.