Name: Creamy Coconut Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Caribbean
Ingredients: 1 and 1/2 tbsp vegetable oil (or achiote oil, if using achiote oil skip the ground achiote later); 1 lb (450 g) skinless chicken; 1 tsp ground paprika; 1 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp achiote/annatto powder; Salt and pepper (to taste); 1 medium yellow onion (minced); 3 cloves garlic (minced); 1 tomato (half of a large tomato or a whole medium or small tomato, minced); 1/2 tsp ground paprika; 1/4 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp achiote/annatto powder (optional, skip if using achiote oil); Salt and pepper (to taste); 1 tbsp tomato sauce or ketchup (or tomato paste but use half the amount if using tomato paste); 1/4 cup (25 g) unsweetened shredded coconut; 1 can (450 ml) unsweetened canned coconut milk (room temperature); Salt and pepper (if needed, to taste); 2 bay leaves (dried or fresh); Cilantro (optional, chopped, to taste for topping)

There’s something incredibly comforting about the blend of creamy coconut milk and tender chicken simmered together in warm spices. This Creamy Coconut Chicken Recipe is a little tropical escape on a plate, rich and full of flavor—perfect for dinner any night you want something cozy but exciting.

In a white bowl filled halfway with a layer of white fluffy rice sprinkled lightly with chopped green herbs, there is a thick yellow curry with visible chunks of tender chicken and thin strips of red bell pepper spread on top and slightly overlapping the rice layer; a woman's hand is holding a fork picking up a piece of the chicken curry, and a dark blue cloth napkin is underneath the bowl on a white marbled surface, with a small white bowl of folded pita bread in the top right corner photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Coconut Chicken Recipe
Top Tip
How to Serve Creamy Coconut Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Coconut Chicken Recipe

Why You'll Love This Recipe

This dish quickly became one of my favorites because it’s so simple to throw together yet yields those deep, vibrant flavors that feel like a special treat. The creamy coconut sauce wraps around every bite of chicken, making it irresistibly rich without being heavy.

Flavor Fusion: Combining coconut milk with toasted shredded coconut and warm spices creates a luscious, layered sauce that’s downright addictive.
Quick and Easy: It’s packed with flavor but comes together in just about 30 minutes—great for busy weeknights or last-minute guests.
Versatile Serve: Whether you pair it with rice, fried plantains, or avocado, it adapts perfectly to your mood or pantry staples.
Comfort with a Twist: It’s a cozy, creamy dish but with that bright Caribbean vibe that feels fresh and exciting.

Ingredients & Why They Work

Each ingredient in this recipe plays a special part. The spices create a warm, aromatic foundation, while the coconut milk brings in a silky richness that balances the savory chicken perfectly. Plus, using fresh aromatics like onion, garlic, and tomato adds bright, subtle notes that keep the dish vibrant.

Flat lay of skinless raw chicken breast pieces, a medium yellow onion whole and unpeeled, three whole garlic bulbs with cloves attached, one medium ripe red tomato whole, a small pile of bright red ground paprika powder, a small mound of light brown ground cumin powder, a tiny heap of pale beige ground coriander powder, a small amount of vibrant orange achiote/annatto powder, a few fresh green sprigs of cilantro, two fresh dark green bay leaves, a small white ceramic bowl filled with creamy white coconut milk, a small white ceramic bowl holding unsweetened shredded coconut flakes, a small white ceramic bowl with glossy deep golden vegetable oil, a small white ceramic bowl of smooth bright red tomato sauce, two clean whole brown eggs with uncracked shells, salt and black peppercorns sprinkled lightly for texture, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil (or achiote oil): Helps sear the chicken and adds a neutral base—using achiote oil infuses a lovely earthy color and flavor.
Skinless chicken: I prefer boneless thighs for juiciness, but breasts work fine too.
Ground paprika, cumin, coriander, and achiote powder: These spices form the magic blend, giving complexity and warmth.
Yellow onion, garlic, tomato: Essential aromatics that build a flavorful sauce base.
Tomato sauce or ketchup: Adds a subtle sweetness and acidity to balance the coconut’s creaminess.
Unsweetened shredded coconut: Toasting this intensifies its flavor and texture—it’s a game changer.
Unsweetened canned coconut milk: The heart of the creamy sauce; make sure it’s full-fat for richness.
Bay leaves: Add an herbal depth during the simmering process.
Cilantro (optional): A fresh garnish that brightens every bite with a herbal lift.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this recipe depending on what’s in my fridge or how I’m feeling. It’s super forgiving, which I love. The great thing is that the creamy coconut base is so versatile—you can easily swap in your favorite veggies or adjust the spice level to suit your taste.

Variation: I’ve added diced bell peppers or a handful of spinach to sneak in some greens. It gives a fresh crunch and a pop of color that makes it even more inviting.
Dietary tweak: To keep it low-carb, I serve it over cauliflower rice instead of traditional grains, and it’s just as satisfying.
Spice it up: If you like a little heat, toss in some finely chopped fresh chilies or a dash of cayenne when sautéing the aromatics.

Step-by-Step: How I Make Creamy Coconut Chicken Recipe

The image shows several pieces of brown meat fully covered in a thick, creamy orange sauce with a smooth texture. Small green cilantro leaves are scattered evenly on top, adding a fresh contrast. The sauce has a glossy shine that catches the light, making the dish look rich and tasty. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

First, I heat the oil in a skillet over medium heat. While it’s warming, I season the chicken generously with paprika, cumin, coriander, achiote powder (if not using achiote oil), salt, and pepper. Searing the chicken until it’s golden on both sides locks in the juices and develops those beautiful caramelized flavors. This takes about 5-6 minutes on the first side and 4-5 minutes on the other. Then, I remove the chicken and set it aside—you’ll add it back later to soak in the sauce.

Step 2: Build the Coconut Sauce

Using the same skillet keeps all those delicious browned bits. I add a splash more oil, then toss in minced yellow onion, garlic, and tomato. Seasoning again with spices keeps the flavors consistent and aromatic. Sauté for 2-3 minutes until everything softens and smells amazing. Then stir in the tomato sauce (or ketchup) for a sweet, tangy note and cook another minute. The secret magic is adding the unsweetened shredded coconut now—it toasts gently with the aromatics and releases a nutty fragrance in 2-4 minutes that’s out of this world.

Step 3: Simmer to Perfection

Lower the heat, pour in the coconut milk, and stir everything so the sauce becomes creamy and well combined. Add the chicken back and tuck in a couple of bay leaves for that subtle depth. Now it’s all about simmering gently for 10-15 minutes until the sauce thickens and the chicken fully absorbs those coconut flavors. Don’t rush this step—slow and low brings out the best results. Finally, taste and adjust salt or pepper if needed.

Step 4: Serve and Enjoy!

Once done, I like to sprinkle fresh chopped cilantro—all about that fresh contrast to the rich sauce. Serve this creamy coconut chicken hot, paired with your favorite sides. It always gets compliments!

Top Tip

From my experience, the key to an amazing Creamy Coconut Chicken Recipe is layering flavors and using quality coconut milk. Here are some small tricks I’ve picked up that really step it up:

Toast the Coconut: Don’t skip the step of sautéing the shredded coconut. It intensifies the coconut flavor and adds texture that you can really taste.
Use Full-Fat Coconut Milk: It makes the sauce rich and silky—light versions just don’t give that same luscious texture.
Don’t Overcrowd the Pan: When searing chicken, leave some space so it browns properly instead of steaming.
Simmer Slowly: Give the sauce enough time to thicken and the flavors to meld—patience here makes a big difference.

How to Serve Creamy Coconut Chicken Recipe

Creamy Coconut Chicken - Serving Suggestion

Garnishes

I’m a big fan of fresh cilantro on top—it adds a pop of green and a fresh, herbaceous note that balances the creamy richness. Sometimes I add a squeeze of lime juice or a few thin slices of fresh chili if I’m feeling adventurous, just to brighten things up.

Side Dishes

This recipe pairs beautifully with fluffy white rice or coconut rice if you want to go all-in on the coconut flavor. Patacones—crispy fried green plantains—add the perfect crunchy contrast, and creamy avocado slices bring a cooling element that rounds it all out.

Creative Ways to Present

For special dinners, I’ve served this creamy coconut chicken in individual mini pumpkin bowls, which makes for a stunning tropical presentation. You can also top it with toasted coconut flakes or chopped roasted peanuts for extra texture and a nutty crunch on top.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and the flavors only deepen overnight. Just be sure to let it cool completely before refrigerating to maintain the best texture.

Freezing

This recipe freezes surprisingly well. I portion it into containers, leaving some room for expansion, and freeze for up to 3 months. When you thaw it, the sauce might separate slightly, but a good stir while reheating fixes that right away.

Reheating

I prefer reheating gently on the stovetop over low heat, stirring occasionally so the sauce stays creamy and the chicken warms through without drying out. If it thickens too much, a splash of coconut milk or water smooths it right back out.

Frequently Asked Questions:

Can I use canned chicken or leftover chicken in this recipe?

Using canned chicken won’t give you the same texture or flavor, so I don’t recommend it. Leftover cooked chicken can be added towards the end to warm through, but be careful not to overcook it in the sauce since it’s already done.

What if I don’t have achiote powder?

No worries! Achiote powder adds an earthy color and flavor, but if you don’t have it, just skip it or use a bit more paprika instead. Using achiote oil is another option that adds similar flavor without the powder.

Is the shredded coconut necessary, or can I just use coconut milk?

The shredded coconut is what gives the sauce a toasted coconut flavor and subtle texture. It’s definitely worth including if you can. But if you’re in a pinch, you can skip it and rely on the coconut milk alone—the sauce will still be creamy and delicious.

Can I make this recipe dairy-free and gluten-free?

Absolutely! This recipe is naturally dairy-free and gluten-free as written, which is one of the reasons I love it so much. Just make sure your tomato sauce or ketchup doesn’t contain any hidden gluten if that’s a concern.

Final Thoughts

I really hope you give this Creamy Coconut Chicken Recipe a try—it’s one of those dishes that feels special but comes together without fuss. Every time I make it, it feels like a little weekend getaway in my own kitchen, and I love sharing it with friends and family. Trust me, once you taste that silky sauce and tender chicken, it’ll be a favorite you return to again and again.