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, skip ground achiote if using); 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 large or whole medium/small), 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 1/2 tbsp 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, chopped, for topping (optional)

There’s something incredibly comforting and indulgent about a cozy dish bathed in rich, velvety sauce. This Creamy Coconut Chicken Recipe captures that perfectly, blending tender chicken with the tropical sweetness of coconut milk and a whisper of warm spices. It’s quick to make but delivers that deep, satisfying flavor that keeps me reaching for seconds.

A white bowl is half filled with fluffy white rice garnished with small green herb pieces, and the other half holds a thick creamy yellow curry with chunks of chicken and sliced red peppers mixed throughout, topped with more chopped green herbs. A silver fork is digging into the curry from the right side, held by a woman's hand. Nearby, on the white marbled surface, is a white plate with folded pieces of light golden flatbread, and a gray cloth 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

This Creamy Coconut Chicken Recipe isn’t just delicious—it’s like a little getaway to the Caribbean right from your kitchen. I love how it’s both approachable for busy weeknights and special enough for a relaxed weekend meal.

Flavor-packed: The blend of achiote, cumin, and coconut creates layers of complex, comforting flavors.
Easy to make: Minimal ingredients come together fast without sacrificing depth of taste.
Creamy texture: Shredded coconut and coconut milk make the sauce rich and luscious.
Versatile serving options: It pairs beautifully with plain rice, fried plantains, or fresh avocado for any mood.

Ingredients & Why They Work

Every ingredient in this Creamy Coconut Chicken Recipe plays an important role, bringing together tropical flavors and warming spices that harmonize beautifully. When shopping, opt for fresh spices if possible, and pick a good quality canned coconut milk—that creamy richness makes all the difference.

Flat lay of fresh skinless chicken thighs, a medium yellow onion peeled and whole, three whole garlic cloves with clean skins, one ripe medium tomato sliced in half exposing juicy flesh, a small pile of bright orange achiote powder, a small mound of ground paprika powder, a small mound of ground cumin powder, a small mound of ground coriander powder, a few dried bay leaves, a small white ceramic bowl filled with creamy unsweetened shredded coconut, a small white ceramic bowl holding smooth unsweetened coconut milk, a small white ceramic bowl with glossy deep red tomato sauce, a few whole brown eggs with clean shells, and a small bunch of fresh green cilantro sprigs arranged symmetrically on a simple white ceramic plate, all ingredients fresh and natural, 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 oil (or achiote oil): Adds a subtle base fat; achiote oil lends an extra earthy, vibrant color and flavor.
Skinless chicken: Boneless chicken cooks evenly and absorbs spices wonderfully.
Ground paprika, cumin, coriander, achiote powder: These spices build the warm, smoky, slightly earthy profile classic in Caribbean cooking.
Salt and pepper: Essential basics for seasoning and balancing flavors.
Yellow onion: Adds natural sweetness and depth when sautéed.
Garlic: Gives that punch of aroma and savory flavor we all crave.
Tomato: Fresh tomato brightens the sauce and adds acidity to cut through richness.
Tomato sauce or ketchup: Boosts umami and sweetness, rounding out the tomato flavor.
Unsweetened shredded coconut: Toasted briefly in the sauce, it adds texture and amplifies coconut flavor.
Canned coconut milk: The heart of this recipe, creating the creamy, luscious sauce.
Bay leaves: Infuse a subtle herbal note while simmering.
Cilantro (optional): Adds fresh, citrusy brightness as a finishing touch.

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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

One of my favorite things about this Creamy Coconut Chicken Recipe is how open it is to your own flair. Whether you love things a little spicy or prefer a milder dish, this recipe bends easily to what you like.

Spicy version: I sometimes add a pinch of cayenne or a diced fresh chili for an extra kick that brightens the richness.
Vegetarian twist: Swap chicken for hearty tofu or chickpeas to enjoy creamy coconut goodness without meat.
Herbal additions: Fresh basil or mint sprinkled on top complements the coconut and warming spices amazingly.
More veggies: Feel free to throw in bell peppers or sweet potatoes for extra texture and nutrition.

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

The image shows several pieces of light brown cooked meat covered in a thick, creamy orange sauce with a smooth texture. The sauce has small specks of seasoning visible throughout. Bright green chopped parsley leaves are scattered on top, adding a fresh contrast to the warm colors of the meat and sauce. The close-up view emphasizes the glossy, rich look of the sauce as it surrounds the meat pieces, with a white marbled texture in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season & Sear the Chicken

First, get your skillet warmed over medium heat with the vegetable or achiote oil. While it heats, I like to mix the chicken with paprika, cumin, coriander, achiote powder (if you’re skipping achiote oil), and a generous pinch of salt and pepper. This layering of spices from the start builds a foundation of flavor. Once the oil’s shimmering, add the chicken pieces and brown them well for 5-6 minutes on one side before flipping for another 4-5 minutes. You want that beautiful golden crust—it locks in juiciness. Then set the chicken aside—it’ll come back to the party soon.

Step 2: Build the Coconut Sauce

Using the same skillet keeps all those fond bits from the chicken, which boosts flavor. Add a splash more oil, then toss in your minced onion, garlic, and fresh tomato. Season again lightly with your spices and salt, cooking until softened and fragrant (about 2-3 minutes). Then stir in your tomato sauce or ketchup to deepen the sauce’s body. When the mix smells aromatic and rich, sprinkle in the shredded coconut—this part really amps up the tropical, toasty notes. Give it a stir and let it toast just a little, around 2-4 minutes.

Step 3: Simmer & Finish

Lower the heat to medium-low and pour in the room-temperature coconut milk, stirring it gently so it blends into a silky sauce. Return the golden chicken to the skillet, making sure each piece gets nicely coated. Toss in your bay leaves and let everything simmer gently, uncovered, for 10-15 minutes. This allows the sauce to thicken just enough to cling to the chicken without losing that luscious creaminess. Don’t forget to give it a taste toward the end—add salt or pepper if needed. I love lifting the lid to that warm, inviting aroma every few minutes!

Step 4: Serve & Garnish

Before serving, sprinkle over fresh chopped cilantro if you like that burst of herby brightness. It feels like the perfect finishing note on this dish.

Top Tip

Over the years, I’ve learned a few little tricks to make this Creamy Coconut Chicken Recipe shine every time. These tips help keep the sauce perfectly creamy and the chicken tender — no drying out allowed!

Don’t overcrowd the pan: Give the chicken room to brown properly; cramped pieces steam instead of sear.
Use room temperature coconut milk: Adding cold from the fridge can cause the sauce to curdle or separate.
Toast the shredded coconut gently: This step unlocks a deeper coconut flavor that makes the sauce stand out.
Simmer gently: Keep the heat low to avoid boiling the coconut milk, which can change the texture.

How to Serve Creamy Coconut Chicken Recipe

Creamy Coconut Chicken - Serving Suggestion

Garnishes

I almost always reach for fresh cilantro—it brightens the rich sauce beautifully. Sometimes I sprinkle toasted coconut flakes or a squeeze of fresh lime for that extra zing. A few sliced green onions add a lovely crunch and color pop too.

Side Dishes

Rice is my go-to base—whether fluffy jasmine or simple steamed white rice, it soaks up the sauce perfectly. On special days, I serve with crispy patacones (fried green plantains) or creamy sliced avocado. The contrast in textures and flavors makes every bite exciting.

Creative Ways to Present

For a more festive spread, I sometimes plate the chicken over coconut rice and garnish with edible flowers and bright chili slices. It makes the meal feel like a celebration. Serving in rustic bowls alongside fresh lime wedges and colorful salad really brings the island vibe home.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and they last wonderfully for 3-4 days. The flavors actually deepen overnight, so it tastes even better the next day.

Freezing

This Creamy Coconut Chicken Recipe freezes amazingly well. Just cool it completely, then freeze in portioned containers. When thawed and reheated gently, the texture stays tender and the sauce creamy without separation.

Reheating

I recommend reheating slowly on the stovetop over low heat, stirring often to recombine the sauce. Adding a splash of water or extra coconut milk helps if it got too thick while chilled.

Frequently Asked Questions:

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs are even juicier and more forgiving, and they work wonderfully in this Creamy Coconut Chicken Recipe. Just adjust cooking time to make sure they’re fully cooked and tender.

Is it possible to make this recipe dairy-free?

Yes, it’s naturally dairy-free since the creaminess comes entirely from coconut milk and shredded coconut. Just make sure your tomato sauce and other ingredients are free from dairy additives.

What can I substitute for achiote powder?

If you don’t have achiote powder, you can skip it or use smoked paprika as a simpler alternative. The achiote adds earthiness and color but isn’t essential for the recipe’s success.

Can I prepare this recipe ahead of time for meal prep?

Definitely! This recipe holds up well for meal prep. Just store in portioned containers, and reheat gently when you’re ready to eat. The flavors tend to deepen after a day or two, making it even tastier.

Final Thoughts

This Creamy Coconut Chicken Recipe is one I come back to again and again because it feels both nostalgic and a little exotic—comfort food with a tropical twist. I hope you enjoy it as much as I do; it’s the kind of dish that makes your kitchen smell amazing and your whole meal feel like a little mini vacation. Give it a try, tweak it to your taste, and let it fill your home with cozy, creamy goodness.