Name: Creamy Coconut Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Caribbean
Ingredients: 1 and 1/2 tbsp vegetable oil (or achiote oil, if using achiote oil skip the ground achiote later); 1 lb (450 g) skinless chicken; 1 tsp ground paprika; 1 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp achiote/annatto powder; Salt and pepper to taste; 1 medium yellow onion (minced); 3 cloves garlic (minced); 1 tomato (half of a large tomato or a whole medium or small tomato, minced); 1/2 tsp ground paprika; 1/4 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp achiote/annatto powder (optional, skip if using achiote oil); Salt and pepper to taste; 1 tbsp tomato sauce or ketchup (or tomato paste but use half the amount if using tomato paste); 1/4 cup (25 g) unsweetened shredded coconut; 1 can (450 ml) unsweetened canned coconut milk (room temperature); Salt and pepper if needed, to taste; 2 bay leaves (dried or fresh); Cilantro (optional, chopped, for topping)

There’s nothing quite like the comfort of a warm, velvety chicken dish brimming with tropical flavors. This Creamy Coconut Chicken Recipe is exactly that—rich, cozy, and infused with just the right blend of spices to transport you straight to a Caribbean kitchen. Trust me, once you try it, it’ll become a weeknight favorite.

In a white bowl, there are two main layers: on the left side is a layer of plain white rice with some chopped green herbs sprinkled on top, and on the right side is a thick orange curry with chunks of chicken and slices of red bell pepper mixed in, also topped with green herbs. A woman's hand is holding a fork scooping a piece of chicken from the curry. In the top right corner, on a white marbled surface, there is a black plate holding folded pieces of light beige flatbread. A blue cloth napkin is partially visible under the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Coconut Chicken Recipe
Top Tip
How to Serve Creamy Coconut Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Coconut Chicken Recipe

Why You'll Love This Recipe

I remember the first time I made this Creamy Coconut Chicken Recipe—I had a busy day but wanted something satisfying that didn’t need me stuck in the kitchen for hours. The flavors came together so easily, and the creamy sauce is just dreamy. I promise you’ll love how simple yet indulgent it feels.

Deep Flavor Without Fuss: The combination of toasted shredded coconut, spices, and coconut milk gives a rich, layered taste that’s surprisingly easy to achieve.
Quick Weeknight Winner: It cooks in about 30 minutes from start to finish, perfect when you want something homemade but speedy.
Flexible to Your Taste: You can adjust spices or swap in achiote oil for a vibrant color and subtle earthy notes, making it uniquely yours.
Comfort Food With a Tropical Twist: It’s creamy, savory, and slightly sweet all at once—making every bite feel like a small vacation.

Ingredients & Why They Work

Each ingredient in this Creamy Coconut Chicken Recipe plays an important role—from the warm spices that build depth, to the coconut milk that gives it that irresistible creamy texture. I love using fresh minced onions and garlic to start the base. Here’s a quick breakdown of why these ingredients come together so beautifully.

Flat lay of a small pile of skinless raw chicken thighs, a few fresh yellow onion slices, three whole garlic cloves with papery skins intact, one medium ripe tomato quartered, a small mound of unsweetened shredded coconut, two fresh dried bay leaves, a small white bowl with bright red tomato sauce, a small white bowl holding smooth white coconut milk, a small white bowl filled with golden vegetable oil, a small white bowl containing ground paprika powder, a small white bowl with ground cumin powder, a small white bowl with ground coriander powder, a small white bowl with orange-red achiote powder, two uncracked brown eggs, and a few sprigs of fresh green cilantro, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable Oil (or Achiote Oil): A neutral base for frying; achiote adds a gorgeous red hue and a subtle earthy flavor.
Skinless Chicken: I prefer boneless thighs for juiciness, but breast works too for a leaner option.
Ground Paprika, Cumin, Coriander, and Achiote Powder: These spice blends give the dish its signature warmth and a hint of smokiness, setting it apart.
Onion and Garlic: Sautéed until soft and fragrant—they’re the heart of the sauce's base flavor.
Tomato (minced) and Tomato Sauce/Ketchup: Adds brightness and a touch of acidity to balance richness.
Unsweetened Shredded Coconut: Toasted in the pan, it lends a wonderful texture and deep coconut flavor before the milk is added.
Coconut Milk (unsweetened): The star ingredient—adds creaminess and natural sweetness that ties everything together.
Bay Leaves: They infuse subtle herbal notes during simmering, elevating the overall aroma.
Cilantro (optional): Fresh herbaceousness for garnish that wakes up the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Creamy Coconut Chicken Recipe just as it is, but you can really put your spin on it. I’ve swapped in different spices or added veggies like bell peppers or spinach when I want a greener touch. It’s a perfect base to experiment with what you have on hand.

Variation: Once, I added a squeeze of fresh lime juice at the end to brighten the richness—it was a game changer for a summer night meal.
Dairy-Free & Gluten-Free: This recipe naturally fits both diets, which makes it great to share with friends and family having restrictions.
Spice Level: Feel free to add a pinch of cayenne or fresh chili for a kick if you like it hotter.
Protein Swap: Try shrimp or tofu for a different twist that also works beautifully with the coconut sauce.

Step-by-Step: How I Make Creamy Coconut Chicken Recipe

The dish shows several pieces of cooked meat, each covered fully in a thick, smooth orange sauce with a creamy texture. Small green parsley leaves are scattered on top of the meat and sauce, adding contrast with their fresh green color. The sauce has a rich, shiny look, with small darker specks that hint at spices. The meat pieces are placed close to each other, partly submerged in the sauce, all resting on a white marbled textured surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

Start by heating your oil over medium heat. I like using vegetable oil, but achiote oil is fantastic if you want that vibrant color. While it’s heating, season the chicken generously with paprika, cumin, coriander, achiote powder (if using), salt, and pepper. When the oil’s shimmering, add the chicken pieces in a single layer. Don't crowd the pan! Cook until each side gets a beautiful golden crust, about 5-6 minutes first side, then 4-5 minutes on the second. This searing locks in juices and builds flavor. Set the chicken aside once done—you’ll return it to the sauce shortly.

Step 2: Build the Coconut Sauce Base

Use the same skillet (love that flavor left behind!) and add a bit more oil if needed. Toss in minced onions, garlic, and the minced tomato. Season again with the same spices for a flavor echo. Sauté gently until everything softens and becomes aromatic, around 2-3 minutes—this is where your kitchen starts smelling amazing! Stir in the tomato sauce or ketchup and cook another minute to meld the flavors.

Step 3: Toast the Coconut and Add Coconut Milk

Next, stir in the shredded unsweetened coconut and let it toast for 2-4 minutes. You’ll see it turn golden and smell toasty—that little extra step adds incredible depth. Lower the heat to medium-low, pour in the coconut milk and mix everything well. Add the chicken pieces back into the skillet, making sure every piece is lovingly coated in that creamy sauce. Pop in your bay leaves and let it all simmer gently for 10-15 minutes until the sauce thickens and the chicken is tender and flavorful.

Step 4: Taste, Adjust, and Serve Warm

Before plating, take a taste—adjust salt, pepper, or spices as you like. Remove bay leaves. Sprinkle fresh chopped cilantro on top if you love that fresh pop (I always do!). Serve hot alongside your favorite rice, fried green plantains, or avocado slices. You’re in for a treat!

Top Tip

Over the years, making this Creamy Coconut Chicken Recipe I've learned a few simple tricks that keep the flavors balanced and the texture perfect every time.

Seasoning First: Be generous and even in seasoning the chicken before searing—it’s the foundation of flavor.
Don’t Skip Toasting Coconut: It really enhances that nutty aroma and brings authentic depth to the sauce.
Simmer Gently: Keep the heat low so the coconut milk doesn’t curdle; slow and steady wins the thick, creamy sauce.
Fresh Herbs at the End: Cilantro or fresh basil at serving time brightens the whole meal and adds a fresh note.

How to Serve Creamy Coconut Chicken Recipe

Creamy Coconut Chicken - Serving Suggestion

Garnishes

I’m a big fan of a handful of freshly chopped cilantro on top—it gives a bright color burst and a fresh herbal lift that cuts through the creaminess nicely. Sometimes, I’ll sprinkle a few toasted coconut flakes over the finished dish for extra texture contrast, which is always a hit.

Side Dishes

Pair this dish with fluffy white rice to soak up the luscious sauce, and if you’re feeling fancy, some crispy patacones (fried green plantains) add a delightful crunch and authentic Caribbean vibe. Creamy avocado slices on the side bring a mellow richness that I never skip.

Creative Ways to Present

For a special dinner, I like serving the chicken in shallow bowls garnished with edible flowers or extra herbs to make it pop visually. Layering it over vibrant turmeric rice or colorful quinoa changes the look and adds exciting flavors. It’s great for dinner parties—everyone always asks for seconds.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy coconut chicken in an airtight container in the refrigerator. It keeps beautifully for up to 3 days and the flavors actually deepen overnight, making it even tastier the next day.

Freezing

I’ve had good luck freezing the chicken in individual portions. Just cool completely, place in freezer-safe containers, and defrost overnight in the fridge. The creamy sauce may thicken after freezing — just stir in a splash of coconut milk or water when reheating to loosen it up.

Reheating

Reheat leftovers gently in a skillet over low heat or in the microwave. Stir a few times and add a little extra coconut milk if the sauce feels too thick. Avoid high heat to keep the coconut milk from separating.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! Chicken breasts work fine, but they cook quickly and can dry out if overcooked. I recommend keeping an eye on them and removing from heat as soon as they’re cooked through for best juiciness.

What if I don’t have achiote powder or oil?

No worries! The achiote is optional and mainly adds color and a subtle earthy flavor. You can simply omit it or substitute it with a pinch of smoked paprika for that smoky warmth.

Can I make this recipe spicy?

Definitely! Adding a pinch of cayenne pepper, diced fresh chilies, or a dash of hot sauce during the cooking process amps up the heat beautifully without overpowering the creamy coconut flavors.

What can I serve this Creamy Coconut Chicken Recipe with?

I love pairing it with simple white rice, bringing out the sauce beautifully, plus fried green plantains (patacones) or avocado slices for extra texture contrast and freshness.

Final Thoughts

This Creamy Coconut Chicken Recipe holds a special place in my dinner rotation because it’s the perfect mix of incredibly flavorful yet somehow comforting in every bite. It’s a recipe I find myself returning to whenever I want something that feels a little fancy, but without fuss or stress. Give it a try and I bet you’ll discover a new favorite that’s both simple and satisfying—kind of like a tropical hug on a plate.