Coconut Chicken

By Thom Underwood - February 18, 2017

Coconut Chicken


  • 1 lb chicken breasts cut into 1 inch pieces
  • 1 small onion diced
  • 1 tsp chili powder
  • 1 tsp ground ginger
  • 1 tsp coriander
  • 1 TBSP olive oil
  • 2 TBSP flour
  • 1 can light coconut milk
  • 1 TBSP creamy peanut butter
  • 1 cup water
  • 6 inch carrots peeled and cut into 1/2pieces
  • 4 cloves garlic minced
  • Rice of your choice I used sushi rice because I enjoy the sticky texture


  • In a medium saucepan, cook rice following the package directions. While the rice is cooking, in a large frying pan, heat olive oil over medium heat.
  • Once the oil is warm, add chicken, onion, chili powder, ginger, and coriander. Cook until the chicken is no longer pink. This takes about 5-7 minutes because the chicken pieces are so small.
  • Once the chicken is cooked, add 2 TBSP of flour. Stir well and cook for another 1-2 minutes.
  • Then slowly add coconut milk, peanut butter, and water.
  • Stir over medium heat until it begins to boil, then add carrots and garlic. Cover and cook until carrots are at your desired consistency. I cooked this for about 15 minutes.
  • Place rice on a plate and then place chicken mixture over rice. Serve with Naan and Sriracha.


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