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Coconut Chicken

Chicken stewed in a thick creamy coconut milk.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Meats
Cuisine: Caribbean
Servings: 8
Calories: 280kcal
Author: Felix


  • 4 chicken breast fillets
  • 1 tbsp. vegetable olive oil
  • 1 large onion chopped
  • 1 cup coconut milk
  • 1 large red sweet pepper chopped
  • 1 green sweet pepper chopped
  • 1 tbsp. chopped roasted garlic
  • Salt and pepper to taste
  • 1 pinch red pepper flakes


  • Season the chicken, and leave to marinate for 30 minutes.
  • Chop the sweet peppers, onion, and roasted garlic.
  • Chop the fresh coconut to make the coconut milk. This can be done by hand or with a blender.
  • Heat the oil in a large pot or frying pan. Saute the seasoned chicken until it begins to brown. Then add the onion and garlic. Saute until the onion looks translucent.
  • Pour in the coconut milk. Allow to simmer for 10 minutes. Season with salt and pepper flakes.
  • Transfer the chicken and sauce into a casserole or baking dish. Top with the sweet pepper. (Note: The sweet pepper was added last so that it can retain some of its vibrant colour.)
  • Bake the chicken in the oven for 220 degrees C for 45 minutes until the chicken is tender.


Calories: 280kcal | Carbohydrates: 4g | Protein: 36g | Fat: 13g | Cholesterol: 96mg | Sodium: 89mg