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, to taste, for topping)

There’s something about a rich, velvety sauce that just elevates any chicken dish, and that’s exactly why I’m so excited to share this Creamy Coconut Chicken Recipe with you. The aroma of toasted coconut mingling with warm spices makes it feel like a tropical getaway right in your own kitchen.

A black bowl holds two main layers: on the left side, there is a layer of fluffy white rice with small bits of green herbs sprinkled on top, while the right side is filled with chunks of golden-yellow chicken curry mixed with thin slices of red bell pepper, all garnished with fresh chopped green herbs. A woman's hand is holding a fork that is spearing some pieces of chicken and red pepper. In the upper right corner, a white plate contains folded pieces of soft, light beige flatbread. The scene is set on a white marbled surface with a dark blue-gray cloth beneath 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 love this Creamy Coconut Chicken Recipe because it’s comfort food with a bright, tropical twist that’s surprisingly simple to whip up any night of the week. The sauce turns out silky smooth, and the blend of spices packs just the right punch.

Deep, layered flavors: The combination of achiote, paprika, cumin, and shredded coconut creates a uniquely warm and fragrant sauce.
Hands-off simmering: Once the sauce is going, you can just let it do its thing, freeing you up for other tasks.
Versatility on the plate: It pairs beautifully with rice, fried plantains, or even a fresh avocado salad for a balanced meal.
Simple ingredients, impressive results: You probably have most of these spices and pantry staples on hand, making it an easy crowd-pleaser.

Ingredients & Why They Work

This recipe shines because every ingredient plays a key role in building that signature creamy, spiced coconut sauce we all crave. Plus, when shopping, keep an eye out for fresh coconut milk and quality ground spices for the best taste.

Flat lay of skinless raw chicken breast pieces, a small mound of golden vegetable oil in a white ceramic bowl, bright red halved medium tomato finely minced, a whole medium yellow onion sliced in half, three whole garlic cloves with skins off, tiny piles of ground paprika, ground cumin, ground coriander, and achiote powder neatly arranged separately on the white marble surface, a small white bowl filled with unsweetened shredded coconut, a small white bowl holding creamy coconut milk, two fresh green bay leaves, a few sprigs of fresh cilantro, all placed 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 or achiote oil: Use achiote oil if you want a subtle earthy color and flavor – just skip the achiote powder then.
Skinless chicken: I prefer chicken thighs for juiciness, but breasts work too. Cut into manageable pieces for even cooking.
Ground paprika, cumin, coriander, and achiote powder: This warm spice blend brings a beautiful depth and subtle smokiness – don’t skip the achiote if you have it!
Yellow onion & garlic: The aromatic base that sings in every simmered sauce—mince finely to infuse flavor evenly.
Tomato (fresh & sauce): Adds brightness and body to the sauce; fresh diced tomato gives texture while sauce adds richness.
Unsweetened shredded coconut: Toasting this with the aromatics really boosts the coconut flavor beyond just the milk.
Canned coconut milk: Full-fat and unsweetened is key for that creamy, luscious consistency.
Bay leaves: These subtle herbal notes round out the sauce beautifully during the slow simmer.
Cilantro (optional): Freshness on top adds color and a bright herby finish.

📝

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 like to tweak this Creamy Coconut Chicken Recipe depending on the mood and what’s in the fridge. It’s such a forgiving recipe that you can add your favorite extras or make it fit a particular diet with ease.

Spicy kick: Once, I added a diced jalapeño along with the onion and garlic, which gave the dish a wonderful heat without overpowering the creaminess.
Vegetarian version: I’ve swapped chicken for firm tofu or cauliflower florets, simmering gently in the same sauce. It’s just as dreamy and creamy!
Herb twists: Swap cilantro for fresh basil or mint for a different herbal note that brightens the coconut flavors.

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

The image shows several pieces of meat covered in a thick, creamy orange sauce that looks smooth and rich. The sauce covers almost all of the meat, leaving only small edges visible, with some pieces having a light golden brown char. Bright green chopped parsley is sprinkled over the top, adding contrast and freshness. The background is a white marbled surface in soft focus. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season the Chicken and Sear It to Golden Perfection

Start by heating your oil in a skillet over medium heat. While it warms, I love rubbing the chicken pieces with paprika, cumin, coriander, achiote powder (unless you’re using achiote oil), salt, and pepper. This spice mix is like the heart of the dish. Once the pan is hot, add the chicken and cook until you see that beautiful golden crust, about 5-6 minutes on one side, then flip and cook another 4-5 minutes. You want that color—it locks in flavor and juices. Then set the chicken aside for the next step.

Step 2: Build the Coconut Sauce with Aromatics and Spices

In the same skillet (no need to clean it), splash in a bit more oil. Toss in finely minced onion, garlic, and your fresh tomato. Season with the second round of spices—same paprika, cumin, coriander, and achiote (if using). Let everything soften and get fragrant for 2-3 minutes. Then stir in the tomato sauce or ketchup and cook another minute. This slow layering of flavor gives the sauce its soul.

Step 3: Toast the Coconut and Simmer with Coconut Milk

Next, add your shredded coconut and stir it around for 2-4 minutes until it’s toasted and releasing that irresistible nutty aroma. Lower the heat, pour in the coconut milk, and stir to combine. Add the chicken back into the pan, making sure it’s all coated in that decadent sauce. Don’t forget your bay leaves—they add subtle layers of flavor during the simmer.

Step 4: Simmer Until Thick and Flavorful

Let the whole pan simmer gently over medium-low heat, stirring occasionally, until the sauce thickens and clings beautifully to the chicken—about 10-15 minutes. Taste and adjust the seasoning with salt, pepper, or extra spices if needed. This quiet simmer is where all the magic happens.

Top Tip

I’ve made this recipe dozens of times, and each time I’ve learned a little trick to bring out the best coconut flavor and spices without overwhelming the chicken. These tips helped me finish off this dish with confidence and incredible flavor.

Use full-fat coconut milk: It’s tempting to go light, but the richness in full-fat coconut milk gives the sauce that signature creamy texture.
Don’t skip toasting the shredded coconut: This extra step adds a toasted, nutty depth that coconut milk alone can’t provide.
Adjust your heat early: If you want the sauce spicier, add fresh chili or cayenne when sautéing the onion and garlic; it lets the heat develop instead of sneak up later.
Simmer low and slow: Keeping a gentle simmer prevents coconut milk from breaking or separating, ensuring a smooth sauce.

How to Serve Creamy Coconut Chicken Recipe

Creamy Coconut Chicken - Serving Suggestion

Garnishes

I’m all about simple garnishes that add fresh, vibrant touches. Chopped cilantro is my go-to because it brightens the rich, creamy sauce perfectly. Sometimes I sprinkle a little extra toasted coconut on top just for that extra crunch and visual appeal. A squeeze of fresh lime juice right before serving adds a delightful zing.

Side Dishes

Pairing this coconut chicken with fluffy white rice or coconut rice creates a comforting, balanced plate. I also love serving it with fried green plantains—patacones—for a Caribbean vibe. If you want something lighter, a simple avocado salad or steamed greens complements the richness beautifully.

Creative Ways to Present

For special occasions, I like serving the chicken in carved-out coconuts or small cast-iron skillets to keep it warm and visually stunning. Adding edible flowers or fresh herbs on top makes it feel festive and inviting—perfect for dinner parties or family celebrations.

Make Ahead and Storage

Storing Leftovers

After the meal, I let the leftover coconut chicken cool completely before transferring it to an airtight container. Stored in the fridge, it lasts beautifully for 3-4 days. The flavors even develop more in the fridge, making the next-day meal a treat.

Freezing

I’ve frozen this dish a few times with good results. Use freezer-safe containers, and label with the date—best eaten within 2 months. Thaw it overnight in the fridge before reheating to preserve the creamy texture and spice balance.

Reheating

To reheat, I gently warm leftovers on the stovetop over low heat, stirring occasionally. If the sauce looks thick or separated, add a splash of coconut milk or water to bring back the silky consistency. Avoid high heat to prevent coconut milk from curdling.

Frequently Asked Questions:

Can I use coconut cream instead of coconut milk in this recipe?

You can use coconut cream for a thicker, richer sauce, but it may be overly heavy if you aren’t adjusting the amount. Sometimes diluting coconut cream with a little water or chicken broth keeps the texture balanced.

What’s the role of achiote powder and how important is it?

Achiote powder adds a subtle earthy flavor and a vibrant color. It’s traditional in Caribbean cooking and really lifts the dish. If you don’t have it, you can omit it, but the dish won’t have quite the same signature warmth and color.

Can I make this recipe dairy-free and gluten-free?

Yes! This Creamy Coconut Chicken Recipe is naturally dairy-free and gluten-free as long as you check that your tomato sauce or ketchup doesn’t contain any hidden gluten ingredients. Stick to pure, unsweetened coconut milk for creaminess.

How do I know when the chicken is cooked through?

Cooking times will depend on your chicken cut sizes, but when the chicken is golden and cooked through internally (165°F or 75°C), it’s ready to be removed for the sauce step. Simmering it again in the sauce will finish the cooking gently and keep it moist.

Final Thoughts

This Creamy Coconut Chicken Recipe holds a special spot in my heart because it’s that perfect mix of comfort and exotic flare that anyone can master. I hope you find as much joy making it as I do sharing it with friends around the table. Next time you want a quick escape to the tropics without leaving your kitchen, you know what to make.