On Line Cookbook
Chicken in Coconut Milk
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Tender chicken pieces simmered in a delicately spiced coconut milk.

d. lishus


  • 1 chicken, cut into serving pieces
  • salt, black pepper and cayenne pepper to taste
  • juice of a lemon
  • 1 tsp (5 ml) lemon rind (optional)
  • oil for cooking (coconut, if available, or any will do)
  • 2 onions, chopped
  • 3 large garlic cloves, minced
  • 1 tsp (5 ml) sugar
  • 3 tomatoes, chopped
  • 2 tsp (10 ml) dried ginger powder, or 1 tsp (5 ml) fresh minced ginger
  • 2 cups (475 ml) coconut cream/milk
  • Generously rub chicken with seasonings and marinate in lemon juice and rind for at least one hour.
  • Heat a few tbsp oil in large pot over med-high heat and saute onions and garlic and a few minutes, until soft and golden.
  • Add chicken and continue to stir and cook until nearly done.
  • Reduce heat and add the sugar, ginger and tomatoes and cook a few minutes.
  • Add coconut milk and simmer over low heat until sauce thickens and chicken is fully cooked, stirring constantly.
  • Serve hot with rice.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2020 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.