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Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon canola oil, 1 teaspoon salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon paprika until evenly coated.

Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the diced yellow onion to the same skillet, adding a little more canola oil if needed. Sauté for 3-5 minutes until softened and translucent.

Add the minced garlic and grated ginger to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the chicken stock, tomato paste, 1 teaspoon salt, and 1/2 teaspoon turmeric. Cook for 2 minutes, stirring to combine and allowing the tomato paste to deepen in color.

Pour in the coconut milk and bring the sauce to a gentle simmer, stirring occasionally. Return the browned chicken to the skillet, nestling the pieces into the sauce.

Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened. Stir occasionally to prevent sticking.

Serve the coconut chicken over cooked rice. Garnish with fresh chopped cilantro, if desired.


Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon canola oil, 1 teaspoon salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon paprika until evenly coated.

Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the diced yellow onion to the same skillet, adding a little more canola oil if needed. Sauté for 3-5 minutes until softened and translucent.

Add the minced garlic and grated ginger to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the chicken stock, tomato paste, 1 teaspoon salt, and 1/2 teaspoon turmeric. Cook for 2 minutes, stirring to combine and allowing the tomato paste to deepen in color.

Pour in the coconut milk and bring the sauce to a gentle simmer, stirring occasionally. Return the browned chicken to the skillet, nestling the pieces into the sauce.

Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened. Stir occasionally to prevent sticking.

Serve the coconut chicken over cooked rice. Garnish with fresh chopped cilantro, if desired.
