Get the flavrs app for thousands more FREE recipes and cooking videos
Get
flavrs
Get the flavrs app for thousands of FREE videos and full recipes
App StoreRecipes QR code

Spiced Coconut Milk Chicken Recipe (with Video)

Tree nut free, Egg-free, Not vegetarian
paleoglutenfreeguy
By
paleoglutenfreeguy

Discover our Spiced Coconut Milk Chicken Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 15min | Cook 20min

Ingredients

- 2 Tbs Avocado oil, or coconut oil or cooking fat of choice
- 1 Yellow onion
- 5.5 tsp fine sea salt, divided
- 4 clove Fresh garlic, can substitute with garlic powder
- 2 in Fresh ginger, can substitute with ginger powder
- 0.5 tsp Ground turmeric
- 0.5 tsp Red pepper flakes, or to taste
- 0.25 tsp Ground cinnamon
- 0.25 tsp Ground cloves
- 0.5 cup chicken broth
- 1 13-15 oz. can Full-fat unsweetened coconut milk
- 2 Bay leaves, either dried or fresh
- 10.5 lb Boneless skinless chicken thighs
- 1 tsp Lime juice
- 0.25 cup Fresh cilantro, or parsley, chopped for garnish (optional)
- 0.25 cup Almonds, toasted, for garnish (optional)
- Rice, or veggie rice, for serving
Flavrs app
Get the flavrs app for the full experience
Discover, organize your favorite recipes all in one place
Get app to bookmark recipe

Directions

Recipe quantities are for original serving size of four
1. Heat the oil in a large, deep saute pan with a lid over medium-high heat.
2. Peel, halve and slice the onion into thin half-moons. Add the onions to the pan with ½ teaspoon salt and saute, stirring occasionally, until soft and lightly golden, about 5-8 minutes.
3. Meanwhile, peel and mince the fresh garlic and fresh ginger, if using. Add the garlic and ginger to the onions and saute, stirring occasionally, until golden, about 2-3 minutes. (If using garlic powder and/or ginger powder, add it with the other spices.)
4. Add 1 teaspoon salt plus the turmeric, red pepper flakes, cinnamon and cloves (plus the garlic and/or ginger powder, if using). Saute, stirring constantly, for 30 seconds.
5. Add the chicken broth and use your spatula or wooden spoon to scrape up the brown bits on the bottom of the pan.
6. Add the coconut milk and bay leaves and bring the sauce to a simmer.
7. While waiting for the sauce to simmer, cut the chicken thighs into bite-sized chunks. Add the chicken, cover and simmer for 15-20 minutes, until the chicken is cooked through.
8. Turn off the heat, uncover, discard the bay leaves and stir in the lime juice. Taste and adjust seasoning, if necessary.
9. Serve with rice or veggie rice. Garnish with fresh cilantro or parsley and toasted sliced almonds, if using.

See more recipes

Recipe Image
Recipe Image
Recipe Image
Recipe Image
Recipe Image
Flavrs Logo

Discover, organize, and grocery shop your favorite recipes

No Ads

See it in action

Down Chevron