I’m in love with this Coconut Chicken. I love Coconut Curry, it is one of my favorite dishes however Mr. Mother Thyme is not a curry fan. I know, he is totally missing out. To compromise my love for curry and both of our loves of coconut I blended it together to make a tasty coconut chicken dish. It is full of flavor and the aroma of cinnamon and turmeric without incorporating any curry. Turmeric has become one of my favorite spices to use in dishes lately. It not only smells amazing, adds such great flavor to your recipes but has many health benefits.
I cook this Coconut Chicken very similar to my Sweet and Sour Chicken recipe I revisited earlier this week. It is actually what inspired me to make this dish, however the flavors are completely different. It can be made in one skillet in under 30 minutes. If you have any left, it makes great leftovers the next day. I particularly love the sauce in this which I love to eat over rice. And I know I say this so often, but this smells amazing cooking. Your kitchen will smell like a fabulous ethnic restaurant but you don’t need to leave the comfort of your home.
I like to serve this with a side of steamed veggies, usually whatever on hand. For about 270 calories per serving or about 370 calories per serving with rice, this makes a great dinner that is easy to make any night of the week.
- 1 pound boneless chicken breast or chicken cutlets cut into bite size pieces
- 1 tablespoon coconut oil or vegetable oil
- 2 teaspoons all-purpose flour
- ½ teaspoon salt, divided
- Pinch of pepper
- 1 white onion, chopped
- 2 cloves garlic, minced
- 13.6 ounce can lite coconut milk
- 2 tablespoons cornstarch
- ½ teaspoon dried basil
- ¼ teaspoon ground cinnamon
- ¼ teaspoon turmeric
- 2 cups cooked rice for serving
- Warm oil in a large skillet over medium high heat.
- In a medium bowl toss chicken with flour, ¼ teaspoon salt and pepper. Add chicken to skillet and cook stirring occasionally until all sides are brown and is cooked thoroughly.
- Add in onions and garlic and cook until onions are tender, about 5 minutes.
- Mix cornstarch with coconut milk. Add to skillet with basil, cinnamon, turmeric and remaining salt and stir until combined. Cook for another 3-4 minutes until sauce has thickened.
- Serve over rice or coconut rice.