This creamy coconut chicken is healthy, diary free and a one-pot lunch or dinner that is full of flavor, an easy-to-make recipe that’ll only take 30 minutes of your time.
Autumn is here, and hot dishes are starting to be in season, and what better than a delicious chicken dish with creamy coconut sauce and tender chicken, infused with a soft touch of coriander and packed with veggies, as well as lactose free. The combination of flavors with the coconut milk texture make of this recipe the perfect comfort food, even when you’re too lazy to cook, as it doesn’t take more than 30 minutes to prepare it. The scent that will waft through your whole house while it’s cooking will already make the effort worth it.
This recipe is low-carb and perfect for both lunch and dinner, a delicious option that has an amazing flavor and doesn’t require any special skill to make it. With only 8 ingredients and a few steps, you’ll get a perfectly seasoned and warm dish, with a delicious creamy texture.
How to make this creamy coconut chicken
Ingredients (2 servings):
- 200 grams of skinless and boneless chicken (a tip is to use chicken legs, the meat has a better taste)
- 1 red bell pepper
- 10 mushrooms
- 100 gr of oyster mushrooms
- 2 garlic cloves
- 1 handful of fresh coriander
- 250 ml of coconut milk
- Fresh ginger
- Salt and pepper, 1 tsp of paprika powder, 1 tsp of cumin powder
- Optional side dish: basmati rice
Instructions:
- Pre-heat a large pot and spray some olive oil on it
- Peel and chop the garlic and ginger and add them to the pot
- Cut the chicken into little pieces and add it as well
- Cook for 5 minutes over medium heat covering with a lid
- In the meantime, cut all the veggies and add them to the pot
- Add the coconut milk and the spices
- Cut the coriander slicing through the stems and add it to the pot. Simmer for 25 to 30 minutes covering with a lid. The idea is to simmer it for a longer period of time so that it takes on all the flavors.
- In the meantime, you can cook the basmati rice. Use 2 measures of water for each measure of rice and make sure to rinse the rice before cooking it.
- Done! Time to enjoy this healthy creamy chicken.
Notes:
- If you want it to be more liquid, like a soup, keep the lid on till the end. Otherwise, remove the lid the for the last 5 minutes and turn up the temperature. Make sure to stir it while it’s still cooking.
- You can also use half an onion. I didn’t use it this time because I didn’t have any 😀
Let me know if you liked this recipe in the comments below and of course, if you tried it, don’t forget to mention @thecrazypeanut on social media 🙂
Below you’ll find the nutritional values of this recipe:
Creamy coconut chicken
Ingredients
- 200 gr of skinless and boneless chicken
- 1 red bell pepper
- 10 mushrooms
- 100 gr of oyster mushrooms
- 2 garlic cloves
- 1 handful of fresh coriander
- 250 ml of coconut milk
- fresh ginger
- salt and pepper
Spices
- 1 tsp of cumin powder
- 1 tsp of paprika powder
Optional side
- basmati rice
Instructions
- Pre-heat a large pot and spray some olive oil on it
- Peel and chop the garlic and ginger and add them to the pot
- Cut the chicken into little pieces and add it as well
- Cook for 5 minutes over medium heat covering with a lid
- In the meantime, cut all the veggies and add them to the pot
- Add the coconut milk and the spices
- Cut the coriander slicing through the stems and add it to the pot. Simmer for 25 to 30 minutes covering with a lid. The idea is to simmer it for a longer period of time so that it takes on all the flavors.
- In the meantime, you can cook the basmati rice. Use 2 measures of water for each measure of rice and make sure to rinse the rice before cooking it.
