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Cooked Coconut Chicken with carrots, peas served on large serving dish, and garnished with chopped dill, 3 pieces of limes and fresh parsley. Serving dish displayed on grey kitchen counter beside white kitchen towel.

COCONUT CHICKEN

Coconut Chicken made with creamy coconut milk, carrots, lime juice, peas, and tender chicken breast. Flavorful, easy to make, and delicious. Have this one-pan chicken dinner on the table in just about 30 minutes. Forget take-out; this is about to become your new family favorite!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 258 kcal

Equipment

  • Dutch Oven or large skillet (with lid)
  • Quality knife
  • Cutting Board

Ingredients
  

  • 4 boneless skinless chicken breast (cut into 1-inch pieces)
  • 1 can unsweetened coconut milk  (full fat coconut milk)
  • 2 cups frozen peas and carrots mixture
  • juice of 1/2 half lime plus more to taste
  • 2 tablespoons coconut oil  (or cooking oil of your choice)
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon Chili powder 
  • 1/2 teaspoon turmeric powder
  • Kosher salt and ground black pepper
  • 2 tablespoons fresh dill  for garnish

Instructions
 

  • Cut chicken breast into small pieces and generously season the chicken breast with salt, freshly ground black pepper, chili powder, and garlic powder.
  • Heat a Dutch oven or large skillet (with lid) over medium/high heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of coconut oil. Add chicken breast and sauté until lightly golden, about 3-4 minutes.
  • Add frozen carrots and peas. Stir in coconut milk, lime juice, and turmeric.
  • Cover the pan, turn the heat down, and let simmer gently for about 10-15 minutes, just to heat everything through and finish cooking the chicken. Taste sauce for salt and pepper; adjust accordingly.
    Note: Check your pan often; it should just be very gently simmering, not furiously boiling. And make sure to cover the pan. 
  • Serve garnished with chopped dill and fresh lime juice. Enjoy!

Notes

Store: Allow any leftovers to cool completely, then store in an airtight container in the fridge for up to 2 days. 
Reheat: Reheat the chicken in the microwave or stovetop over low heat until warmed to the desired temperature. 

Nutrition

Calories: 258kcalProtein: 48gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 262mgPotassium: 836mgVitamin A: 68IUVitamin C: 3mgCalcium: 11mgIron: 1mg
Keyword Chicken, Coconut Milk Chicken, Coconut Milk Chicken Recipe, Dinner
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