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
Ingredient Checklist

Directions

Instructions Checklist
  • 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

345.2 calories; protein 29.3g 59% DV; carbohydrates 11.5g 4% DV; fat 19.9g 31% DV; cholesterol 71.9mg 24% DV; sodium 234.4mg 9% DV. Full Nutrition

Reviews (344)

Read More 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
(191)

Most helpful critical review

Rating: 3 stars
08/02/2010
It was o it was kinda bland. Read More
(7)
459 Ratings
  • 5 star values: 251
  • 4 star values: 135
  • 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
(191)
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
(118)
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
(75)
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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
04/07/2013
I just made this for the first time and we loved it! I cut back on the cayenne pepper like the other reviews advised. I used 8 boneless skinless chicken thighs and remembered to season the chicken with salt and pepper before rubbing the other spices on. I let the chicken sit with the spice rub for 2 hours in the fridge before browning it. I also sprinkled a little salt and pepper on the onion, tomato mixture while that was cooking. After adding the coconut milk, I placed the chicken back in the sauce and let simmer for about 10 minutes. We had it over white rice and it was amazing! Read More
(12)
Rating: 3 stars
08/02/2010
It was o it was kinda bland. Read More
(7)