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, skip ground achiote if using achiote oil); 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/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—use half the amount if using 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 about the velvety sauce in this Creamy Coconut Chicken Recipe that just pulls you in from the very first bite. The rich coconut milk paired with warming spices and tender chicken makes it a comforting dish that’s both fresh and indulgent. Trust me, it’s a game-changer for weeknight dinners or when you want a little taste of the tropics at home.

A white bowl is filled with two main layers: the left half has fluffy white rice sprinkled lightly with chopped green herbs, and the right half has yellow curry with chunks of chicken and thin red bell pepper strips, all covered in a creamy sauce and garnished with green herbs. A woman's hand holding a fork is lifting a piece of chicken from the curry side. In the background, there is a white bowl containing folded flatbreads on a white marbled surface, and a gray cloth napkin is placed under the main 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

This recipe holds a special place in my kitchen because it’s so straightforward yet delivers those layers of tropical, aromatic goodness every time. It’s a lovely balance of creamy and savory with a little heat from the spices—and you don’t need to be a seasoned cook to nail it.

Simple Ingredients: Uses everyday pantry staples and a can of coconut milk that’s easy to find anywhere.
Fast to Make: Ready in about 30 minutes, perfect for busy weeknights or last-minute dinner plans.
Flavor-Packed: The combination of ground spices and toasted coconut creates a rich, authentic taste you won’t forget.
Versatile Serving: Pairs beautifully with rice, avocado, or fried plantains to make it your own.

Ingredients & Why They Work

Every ingredient in this Creamy Coconut Chicken Recipe plays a crucial role in layering flavor and texture. The combo of aromatic spices, fresh veggies, and coconut in both shredded and milk form elevates the dish beautifully. Here’s a quick rundown of why each matters:

Flat lay of a raw whole skinless chicken breast, a small mound of bright red ground paprika, a tiny heap of pale brown ground cumin, a delicate pile of light beige ground coriander, a small amount of deep orange achiote powder, a medium yellow onion halved to show its layers, three whole garlic cloves with papery skin, one ripe medium red tomato cut in half, a small white ceramic bowl filled with vibrant red tomato sauce, a small white ceramic bowl containing fluffy unsweetened shredded coconut, a small white ceramic bowl of smooth creamy coconut milk, two fresh green bay leaves, a few sprigs of bright green cilantro, a small white ceramic bowl holding clear golden vegetable oil, all arranged with perfect symmetry and balanced proportions, placed 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): A neutral base for sautéing or use achiote oil for an earthy, slightly smoky note.
Skinless chicken: Tender and absorbs the flavorful sauce really well.
Ground paprika: Adds mild smokiness and beautiful color.
Ground cumin: Brings warmth and depth with a subtle earthiness.
Ground coriander: Offers a citrusy brightness that balances the richness.
Achiote/annatto powder: Optional, but it gives a vibrant hue and subtle nutty flavor—skip if you’re using achiote oil.
Yellow onion: Foundation flavor that becomes sweet and mellow when sautéed.
Garlic: Adds that punch of savory aroma we all love.
Tomato: Gives a hint of acidity and freshness that lifts the creaminess.
Tomato sauce or ketchup: Deepens the tomato flavor and adds a touch of sweetness.
Unsweetened shredded coconut: Toasted in the pan to enhance nuttiness and texture.
Unsweetened canned coconut milk: The star that creates the luscious sauce.
Bay leaves: Give a subtle herbal note that perfumes the sauce on a slow simmer.
Cilantro (optional): Freshens up the dish with its bright, citrusy finish.

📝

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

I love tweaking this recipe depending on what I have on hand or the flavor profile I’m craving. It's forgiving enough that you can personalize the spice levels or add your favorite veggies to make it a one-pan wonder.

Spicy Kick: Sometimes, I add a pinch of cayenne or fresh chili peppers when sautéing the onion and garlic for a bit of heat that wakes up the dish.
Veggie Boost: Throwing in chopped bell peppers or spinach midway through the simmer adds color and nutrition.
Dairy Twist: For an extra creamy texture, a spoonful of Greek yogurt stirred in at the end works wonders if you want to cut back on coconut milk.
Protein Swap: This sauce is so versatile that shrimp or tofu stand in beautifully if you're in the mood for something different.

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

The dish shows several round to oval pieces of cooked meat covered in a thick, creamy sauce with a warm orange-brown color and smooth texture. The sauce coats the meat evenly and pools slightly around the edges. Small green leafy herbs are sprinkled on top, adding a fresh, bright contrast to the rich sauce. The image is a close-up shot focusing on the sauce’s shiny surface and herb details, with no plate or background visible, only white marbled texture faintly showing. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

Start by heating your oil in a skillet over medium heat while you season the chicken evenly with paprika, cumin, coriander, achiote powder, salt, and pepper. Once the oil shimmers, add the chicken pieces. You'll want to let them cook without moving until the underside is a gorgeous golden brown—about 5-6 minutes—then flip and brown the other side. This step locks in moisture and builds flavor. When the chicken is done, set it aside; we’ll add it back to the sauce later.

Step 2: Build the Flavor Base with Veggies and Spices

Using the same skillet, pour in a little more oil if needed and toss in your minced onions, garlic, and tomato. Season everything again with the same blend of spices, and sauté until the veggies soften and the kitchen fills with that warm, inviting aroma—around 2 to 3 minutes. This fragrant base is what makes the sauce sing.

Step 3: Toast the Coconut and Add the Liquids

Next, stir in the tomato sauce (or ketchup) and cook it for about a minute to deepen the flavor. Toss in the shredded coconut and keep stirring for 2 to 4 minutes, letting it toast lightly—this step gives the dish that incredible nutty layer you won’t want to miss. Then, reduce the heat to medium-low and pour in the coconut milk. Give everything a good stir to combine and return the seared chicken to the pan, making sure each piece gets a nice coating of that creamy sauce.

Step 4: Simmer to Perfection

Slip in two bay leaves, cover partially, and let the chicken simmer gently for 10 to 15 minutes. This slow simmer thickens the sauce and lets all those flavors meld together beautifully. Taste and adjust salt or spices to your liking. That’s it—ready to serve!

Top Tip

Over the years, I’ve found a few little things make a big difference with this Creamy Coconut Chicken Recipe. These tips helped me perfect the balance between flavors and textures so it’s really satisfying every time.

Toast the shredded coconut well: Don’t rush this step—it adds an incredible depth and toasty flavor that plain coconut milk can’t provide alone.
Don’t overcook the chicken: Getting a nice golden crust first keeps the pieces juicy inside and packed with flavor once simmered in the sauce.
Use room temperature coconut milk: It blends more smoothly and prevents the sauce from breaking or curdling.
Simmer gently: Keep the heat low to avoid boiling off the coconut’s delicate sweetness and to keep the sauce silky.

How to Serve Creamy Coconut Chicken Recipe

Creamy Coconut Chicken - Serving Suggestion

Garnishes

I always sprinkle fresh chopped cilantro over the top right before serving—it adds that pop of green and bright herbal note that cuts through the richness perfectly. Sometimes, a squeeze of fresh lime juice over the plated dish really brings everything alive.

Side Dishes

This Coconut Chicken is fantastic over steamed jasmine or basmati rice to soak up all that luscious sauce. If I’m feeling fancy, I whip up crispy patacones (fried green plantains) or serve slices of creamy avocado alongside for a mix of textures and flavors that reminds me of a Caribbean feast.

Creative Ways to Present

For dinner parties, I like to serve this in cute mini coconuts or deep ceramic bowls with colorful garnishes like toasted coconut flakes or finely diced red chili for contrast. Adding a side of tropical fruit salad (think mango and pineapple) makes the whole meal feel like a sunny getaway, even on gray days.

Make Ahead and Storage

Storing Leftovers

After enjoying the fresh version, you can store any leftovers in an airtight container in the fridge for up to 3 days. The sauce actually thickens as it chills, so give it a good stir and add a splash of coconut milk or water when reheating to bring it back to creamy perfection.

Freezing

I’ve frozen this dish a few times successfully. Just let it cool completely, then portion it into freezer-safe containers. When thawing, do it overnight in the fridge and reheat gently on the stove. The texture of the chicken remains tender, and the sauce tastes just as good as fresh.

Reheating

Warming leftovers slowly on low heat is key. I usually reheat in a covered pan with a splash of coconut milk or broth to keep the sauce smooth and prevent it from drying out. Microwave works too but add liquid and stir often to avoid hot spots.

Frequently Asked Questions:

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs work wonderfully for this Creamy Coconut Chicken Recipe, offering even more juicy tenderness and flavor. Just adjust cooking time slightly to ensure they’re cooked through.

What can I substitute for achiote powder?

If you don’t have achiote powder, you can skip it altogether or use a pinch of smoked paprika to replicate some of its earthy, slightly smoky notes. Using achiote oil is another great option and you’d omit the powder then.

Is the shredded coconut essential?

While you could technically skip the shredded coconut, toasting it adds a fantastic nutty flavor and texture that really makes the sauce special. If possible, don’t skip this step!

How spicy is this dish?

This Creamy Coconut Chicken Recipe is mildly spiced. If you prefer more heat, feel free to add fresh chilies or cayenne pepper when cooking the onion and garlic. Otherwise, the warmth from the spices provides a comfortable, cozy flavor.

Final Thoughts

Every time I make this Creamy Coconut Chicken Recipe, it feels like a little escape to the tropics right in my own kitchen. It’s comfort food with a twist—rich and creamy but also vibrant and full of personality. Whether you’re cooking for loved ones or treating yourself, I hope this recipe becomes a favorite, easy go-to that makes your weeknights more delicious and your taste buds happy. Give it a try, and you might just find yourself making it again and again.