Creamy Coconut Chicken

~Meal prep recipe~

A creamy, aromatic dinner that’s simple to make. This Coconut Chicken recipe takes inspiration from the warm kitchens of Southeast Asia, where coconut milk and aromatic spices are the heart of so many home-cooked meals. The combination of turmeric, cumin, and paprika reflects the vibrant flavors found in Thai and Indonesian cooking.

Why You’ll Love This Recipe

• Made with  common pantry staples.
• Coconut milk gives a luscious, silky sauce.
• Ready in under an hour.
• Swap chicken for tofu or add more veggies to your liking.

Ingredient Benefits

1. Chicken – Lean protein that keeps you full and nourished.
2. Coconut Milk – Adds creaminess and healthy fats.
3. Spices (Turmeric, Cumin, Paprika) – Provide warmth, color, and subtle health benefits.
4. Rice – Light, fluffy, and the perfect base to soak up the sauce.

The Recipe

Total Time: 45 minutes | Servings: 2–3 | Difficulty: medium

Ingredients

For the Coconut Chicken:

• 250 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ½ tbsp olive oil or coconut oil
• ½ onion, finely chopped
• 1 clove garlic, minced
• 200 ml coconut milk (22% fat)
• 1 tbsp soy sauce (or tamari for gluten-free)
• ½ tbsp brown sugar or honey
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ¼ tsp paprika (sweet or hot, as preferred)
• Salt and black pepper, to taste
• Lime wedges, for serving

For the Rice:

• ½ cup jasmine rice or basmati rice
• 1 cup water or chicken broth
• ½ tbsp olive oil or coconut oil
• Salt, to taste
  

Instructions

1. Cook the Rice:

1. Rinse the rice under cold water until the water runs clear.
2. In a small saucepan, heat the olive oil or coconut oil over medium heat. Add the rice and stir for 1-2 minutes to lightly toast it.
3. Add the water or chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2. Prepare the Coconut Chicken:

1. Heat the olive oil or coconut oil in a large pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the chicken pieces to the pan and cook until browned on all sides, about 7-10 minutes.
4. Stir in the sliced red bell pepper, coconut milk, and brown sugar. Add the turmeric, cumin, and paprika. Season with salt and black pepper.
5. Bring the mixture to a simmer and cook until the chicken is cooked through and the sauce has thickened slightly, about 10-15 minutes.

3. Serve:

1. Spoon the coconut chicken over the cooked rice. Garnish with fresh cilantro or basil and serve with lime wedges on the side.

Swaps & Tips

• Vegetarian option – Replace chicken with firm tofu or chickpeas.
• Extra veggies – Add bell peppers, carrots, or snap peas for more color and nutrition.
• Heat it up – Include a pinch of chili flakes or fresh chili for a spicy kick – I like it a lot!

Serving Suggestion 

Serve this Coconut Chicken with a squeeze of fresh lime and a sprinkle of cilantro or basil. It pairs beautifully with a simple side salad or steamed greens for a complete meal. It’s a dish that feels cozy enough for a weeknight yet special enough to share with friends.

Nutrition

Per serving, approximate: Calories: 635 Kcal | Protein:  37g | Carbs: 42g | Fat: 32