Spicy Chicken in Tomato-Coconut Sauce Recipe - Allrecipes.com
Spicy Chicken in Tomato-Coconut Sauce Recipe
  • READY IN ABOUT hrs

Spicy Chicken in Tomato-Coconut Sauce

Recipe by  

"Easy, spicy chicken dish. Tastes great with naan."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Bring the rice and 1 quart water to a boil in a pot. Season with 1 teaspoon salt and onion powder. Cover, reduce heat to low, and simmer 20 minutes.
  2. Heat the oil in a skillet, and brown the chicken on all sides. Set chicken aside, and mix in the onion and jalapenos. Cook until tender. Pour in the coconut milk and 1 cup water, and stir in diced tomatoes with green chiles and tomato paste. Season with cumin, garam masala, mustard seed, cayenne pepper, and 2 teaspoons salt. Dissolve bouillon cubes in the mixture. Bring to a boil. Return chicken to skillet, and continue cooking 10 minutes, or until chicken juices run clear.
  3. Remove chicken from skillet, cool enough to handle, and remove meat from bones. Return meat to skillet. Serve mixture over the cooked rice. Garnish with lime wedges, and top each serving with a dollop of sour cream.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2012

Great recipe but I can't imagine how hot it would be with 2 tablespoons of cayenne!!! I used 1 teaspoon and it was pretty spicy. I added 1 tablespoon of sugar because some of the other reviews suggested it and it was delicious!!

 
Most Helpful Critical Review
Jul 27, 2009

It was a good start. With some changes it was very good. Used 3 fresh medium tomatoes instead of canned tomato and paste. For spices changed it to: 2 tbsp garam masala, 2 tbsp cumin, 1 tbsp ginger, 1 tbsp onion powder, 1 tbsp yellow curry powder, 1/2 tbsp salt, ~1 tsp cracked pepper, 1 tbsp Essence of Emeril (for heat since the wife doesn't like things too spicy). I used chicken tenders and seared them after coating them in garam masala. Took them out after the sear, diced them and added them back near the end. Added juice and zest of 2 limes and a handful of cilantro at the end. I added cayenne pepper to my plate while my wife took hers with a little yougurt since she hates spicy food. For the rice I toasted the rice first with onion, garlic and ginger, then added about 4c of water for 1.5c of rice. Made it have more of a pilaf texture. Added juice of a lime, cilantro, and frozen peas at the end.

 
Jun 18, 2005

I was a little disappointed with this recipe. I followed the recipe closely (although did add some seeds from the jalapenos). The end result: way way too spicy, and I am pretty sure it was the cayenne pepper that 'killed' it (not the extra few seeds). Otherwise a tasty dish - my husband liked it alot. If I try it again, I will be sure to reduce the spices to 1/2 and then go from there.

 
Mar 05, 2013

Only 3 just because it was toooooo spicy for me. Flavor was great!

 
Sep 14, 2009

This was good. I added a little sugar (about 2 Tablespoons). I did not add the cayenne as my husband does not like heat. This was not too spicy for him and he is a self proclaimed wuss. It makes a TON of sauce and will make another meal with more chicken and the same sauce. Frozen peas and cilantro would be yummy. I love the consistency of the sauce. I made rice in the rice cooker with sauteed onions and turmeric-so pretty. 3 or more stars=will make again.

 
May 01, 2007

It tasted fine but something was missing. My husband liked it, so if I make it again I would use sweetened coconut milk instead.

 
Apr 05, 2012

2tb cayenne pepper made this WAY too hot. Would have tasted great otherwise.

 
Jan 30, 2012

I love this recipe, however I do make a few adjustments....first I replace the chicken legs with breast. Instead of using 2 tablespoons of cayenne pepper, I use only one (I found 2 tablespoons to be Very spicy). I then add about a teaspoon of red curry and garnish with fresh cilantro. Sour cream is optional.

 

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Nutrition

  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 52.5 g
  • 17%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 1841 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

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