Chicken In Coconut Sauce

Chicken In Coconut Sauce

13
JAZZYCHAZZY 0

"This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!"
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Ingredients

1 h servings 716 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 716 kcal
  • 36%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 76.4g
  • 25%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
  2. Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
  3. Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

Great base recipe - used a can of coconut milk instead - is the same as using coconut cream & hot water. Poured the coconut milk in with the onions & garlic and added 1/2 tsp of lemon juice, ch...

Most helpful critical review

This is way to sweet. Half the cream of coconut should be more than enough-I had to add a lot more of everything to be able to eat this. It was still to sweet. You can always add more if you ...

Great base recipe - used a can of coconut milk instead - is the same as using coconut cream & hot water. Poured the coconut milk in with the onions & garlic and added 1/2 tsp of lemon juice, ch...

I have been looking for this recipe. I left out the onions as my favorite dish at the Chinese resturant does not have them. I put walnut halves in this. Wonderful!

I had a tin of coconut milk and tried this recipe. I am allergic to bell peppers and did not want a curry recipe. This chicken was so delicious that is my all time favourite now. My husband was ...

After reading the most "helpful" review I couldn't help but make this dish. The erroneous information they gave certainly would result in a very bland product as they reviewed it. As the "most ...

Great base for a recipe, but it needs more vegetables! I diced 2 chicken breasts and took the advice of another reviewer and used coconut milk instead of cream of coconut. I also added mushroo...

This was very tasty. The onions overpowered a little bit though. I wouldn't use as much onion next time.

This recipe is a great starting point! I used a can of coconut milk instead of coconut cream because that is what I had in the house. I used 1 TBSP of minced garlic instead of the ginger (perso...

This is way to sweet. Half the cream of coconut should be more than enough-I had to add a lot more of everything to be able to eat this. It was still to sweet. You can always add more if you ...

This isn't a meal you will come home & throw together & it is not the most calorie concious you can find but my goodness it is good! Really a home cooked meal that was a treat!