Quick coconut chicken

Ingredients

• 500 g Boneless, skinless chicken breasts (cut into 2 cm cubes)
• 2 c. à soupe Olive oil
• 2 Garlic cloves (crushed or finely chopped)
• 1 Medium onion (sliced)
• 1 c. à café Sweet paprika
• 0.5 c. à café Chili powder (adjust to taste)
• 0.5 c. à café Ground ginger
• 200 ml Coconut cream (well shaken before use)
• 0.5 c. à café Salt (optional, adjust as needed)
• 200 g Basmati rice or long pasta (according to preference, cook according to package instructions)

Instructions

1. Prepare the ingredients

   Peel and finely chop the garlic, slice the onion, cut the chicken into approximately 2 cm cubes.

   Time: PT10M

2. Sauté aromatics

   Heat the olive oil in the pot over medium heat. Add the garlic and onion, sauté for 4‑5 minutes until translucent but not browned.

   Time: PT5M

   Temperature: Moyen

3. Brown the chicken

   Add the chicken cubes to the pot, increase the heat slightly and brown for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Moyen‑vif

4. Season

   Sprinkle the paprika, chili powder and ground ginger over the chicken, stir for 1 minute to coat the pieces.

   Time: PT1M

5. Simmer with coconut cream

   Pour in the coconut cream, bring gently to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through and the sauce thickens slightly.

   Time: PT15M

   Temperature: Douce ébullition

6. Cook the accompanying starch

   While the chicken simmers, cook the basmati rice or pasta in a pot of boiling salted water according to package instructions (about 10 minutes). Drain.

   Time: PT10M

   Temperature: 100°C

7. Plating and serving

   Place the rice or pasta on plates, generously spoon the coconut chicken over. Optionally garnish with fresh cilantro or a drizzle of lime juice.

   Time: PT4M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken breasts: turkey, firm tofu
• Instead of Olive oil: sunflower oil, coconut oil
• Instead of Garlic cloves: garlic paste
• Instead of Medium onion: shallot, leek
• Instead of Sweet paprika: pimentón, mild curry
• Instead of Chili powder: chili flakes, sriracha sauce
• Instead of Ground ginger: fresh grated ginger
• Instead of Coconut cream: thick coconut milk
• Instead of Salt: sea salt, pink salt
• Instead of Basmati rice or long pasta: quinoa, rice noodles

Equipment Needed

• Dutch oven or large skillet
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoon
• Pot for rice/pasta
• Colander (optional)
• Serving plate

Critical Steps — Do Not Skip

• Sauté the garlic and onion without burning them.
• Brown the chicken before adding the spices.
• Simmer the coconut cream over low heat to prevent it from separating.

Chef Tips from the Video

• Use fresh grated ginger instead of ground ginger for more zing.
• Add a lemongrass leaf or a small piece of galangal during cooking for an authentic Thai note.
• Garnish with lime zest and chopped cilantro just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Coconut cream sauce stores well; prepare it ahead and reheat gently.
• The chicken can be cooked the day before and reheated with a splash of water or coconut milk to restore its creaminess.