430 Ratings
  • 5 star values: 230
  • 4 star values: 127
  • 3 star values: 51
  • 2 star values: 12
  • 1 star values: 10

This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.

MLYIN
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

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  • Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.

  • Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Nutrition Facts

345 calories; 19.9 g total fat; 72 mg cholesterol; 234 mg sodium. 11.5 g carbohydrates; 29.3 g protein; Full Nutrition


Reviews (326)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/08/2005
Wow! My taste buds are still in heaven. This recipe ranks up as one of my favorites. I would make a few suggested changes. reduce the Cayenne I like it hot but that is way over the top. I would use a dash or two for starters. boneless chicken thighs are a good substitute they remain more moist. I would use one pepper with the seeds chopped. If you are going to use coconut milk use the real stuff eat less if you have to its worth the flavor. one final suggestion add the chicken back into the sauce for 15min on simmer. Read More
(183)

Most helpful critical review

Rating: 1 stars
05/20/2013
I've made this three times now. The first time I didn't have any cayenne pepper and so I used paprika instead. I cooked everything together all at once and I added some butter (for the tomatoes) chicken broth and Backy Eddy spice. I let it simmer with the lid partially off to reduce and thicken the liquid. It turned out great and was very tasty! The second time I made it it wasn't as good because I cooked the stuff separately like the recipe says and I ended up adding the same extra ingredients I did the first time. The third time I had the cayenne pepper. I tripled the recipe and made it in my slow cooker after browning the chicken rubbed with the spices in coconut oil. Three teaspoons of cayenne pepper was way too much and it wrecked the whole thing as it was so hot that I couldn't eat it. I just made it yesterday and if anyone has any ideas on how to get rid of the hotness from the cayenne pepper I may be able to salvage it. That's the first and last time I will use cayenne pepper in a recipe. Read More
(2)
430 Ratings
  • 5 star values: 230
  • 4 star values: 127
  • 3 star values: 51
  • 2 star values: 12
  • 1 star values: 10
Rating: 5 stars
11/08/2005
Wow! My taste buds are still in heaven. This recipe ranks up as one of my favorites. I would make a few suggested changes. reduce the Cayenne I like it hot but that is way over the top. I would use a dash or two for starters. boneless chicken thighs are a good substitute they remain more moist. I would use one pepper with the seeds chopped. If you are going to use coconut milk use the real stuff eat less if you have to its worth the flavor. one final suggestion add the chicken back into the sauce for 15min on simmer. Read More
(183)
Rating: 5 stars
11/13/2005
WOW! I followed the recipe except I left out the cayanne (because of my kids)and used canned tomatoes. I returned the chicken to the pan and simmered in the sauce for a few minutes. I served it w/white rice and fried plantains. My husband raved and so did my kids. Reminds me of a curry almost but with better flavor. This one is a keeper! Read More
(115)
Rating: 4 stars
05/10/2007
Missing link - BASIL I made the recipe according to directions and tore up a little basil (rather than parsley) after seasoning it to taste. The basil added a little kick and some more sweetness. Try it! Read More
(71)
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Rating: 5 stars
12/20/2006
WOW! This was so good I didn't want to stop eating! I did tweak it based off other reviews of bland sauce. I started by softening the chopped onion in the olive oil. I then added my cut up chicken breast (I forgot to rub in the seasoning first). I evenly sprinkeld the seasoning mix over the chicken added minced garlic and let it cook. After the chicken was mostly cooked through I added a can of diced tomatoes sprinkled the ginger olive oil and garlic powder over the tomatoes added hot diced green chilis and mixed it all into the chicken. I let it simmer for about 10 minutes added the coconut milk and let simmer another 5 minutes. I served it over Basmati rice. Next time I will add diced potatoes to the dish. Read More
(42)
Rating: 4 stars
10/16/2007
I was pleasantly surprised at how good this dish was! I tried it because I thought it might be good but it was just great!!! Don't forget to season the chicken and the sauce with salt and pepper to taste. I think that maybe a couple of reviewers may have forgotten which led to their conclusions that this was bland. It was absolutely delicious! Thanks! Read More
(30)
Rating: 5 stars
08/01/2006
made this one for my boyfriend and he absolutely loved it!combined with rice this dish is very similar to curry dishes.love the coconut milk and tomato sauce.also turns out good when you combine similar spices you might have at home. Read More
(24)
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Rating: 5 stars
08/24/2003
This was a very simple spicy chicken dish that my wife and I both really enjoyed. Without question a 5 star. Read More
(17)
Rating: 4 stars
12/17/2005
This was a nice change. It's incredibly spicy which suited our tastes just fine. Next time I think I'll simmer the chicken in the sauce for a bit so it can soak up some of the flavors. Read More
(12)
Rating: 5 stars
02/09/2009
This was SO GOOD. I made some changes because we're a family on a budget; we bought a whole chicken cut it into pieces and removed the skin rubbed with the spice mixture (I reduced the cayenne to 1/4 tsp since we have small children) and then baked the chicken at 375 degrees for 40 minutes covered with aluminum foil. For the sauce we just used one jalapeno and we used half a can of (drained) diced tomatoes since it was mid-winter and the tomatoes in the store looked unripe. This recipe was so fantastic even our toddler was gobbling up the chicken as fast as we could hand him pieces! I feel like inviting people over for dinner now just so I can serve them this recipe LOL. Read More
(12)