Sautéed Chicken in Coconut Milk
A basic Chicken in Coconut Milk recipe full of earthy flavors from the sauteed mushroom with a hint of spiciness from the hot sauce and rich and creamy flavor from the coconut milk. A delightful dinner to serve with white rice and freshly sliced tomatoes.
Also called Saute de Poulet au Coco (French translation), this basic recipe is originated from Martinique and Guadeloupe. The recipe is from the cookbook called Taste of Africa, written by Dorinda Hafner.
This recipe reminds me of my Lamb and Coconut Milk. The flavors are well balanced, and the taste is memorable. This dish reminds me of one of the best ways to enjoy coconut milk’s silky texture and flavors.
The recipe includes the following ingredients
- Chicken: you may want to try the recipe with organic chicken or fresh chicken that has not been frozen because the taste is so much better.
- Flour and Salt mixture: always use the best flour for baking and cooking – like King Arthur Flour. For salt, sea salt, or Himalayan salt in my opinion taste best with meat and poultry.
- Olive Oil: the original recipe contains vegetable oil, but I changed it to olive oil. Much healthier for the body.
- Coconut Milk: unsweetened milk is better for this recipe if you can find it at your local store. Buy your favorite brand of coconut milk.
- Yellow or white onion: it does not matter. This chicken dish tastes marvelous with shallots as well.
- Mushroom: use either button or portobello mushrooms. I prefer portobello mushrooms because they have more flavors.
- Noubess Hot Sauce adds spiciness and tons of bold flavors. Use in moderation as it is very hot.
- Noubess Garlic and Herb Seasoning is my got to spice blend for vegetables. Very flavorful and can be used to season all vegetables
How to make the recipe
The instructions in the cookbook are easy to follow.
- Rinse the chicken and dry with paper towels. Normally I would clean the chicken with lemon or vinegar – as this is what I am accustomed to.
- Season the clean chicken with the flour-salt mixture. It is best to apply a light coating.
- Heat the oil in a large skillet over medium heat, and fry the chicken until golden.
- Remove the chicken pieces from the heat, and pour the excess oil into a separate skillet and set aside.
- Return the chicken pieces to the stove in the same skillet without rinsing it – the browned base retains the chicken juices and adds flavor.
- Add the coconut milk and simmer on very low heat.
- Using the leftover oil, sauté the onion, garlic, mushrooms, and chiles, or hot sauce if using until the onions soften and are brown.
- Add to the chicken simmering in the coconut milk—season to taste with the Noubess Garlic and Herbs Seasoning.
- Continue to simmer gently for 20 minutes or until the chicken is tender and the sauce has thickened.
- Remove and serve immediately.
Tips and Notes for Sautéed Chicken in Coconut Milk
- This dish is usuualy served in Martiniand Guadeloupe with rice and tomatoes
- Add lemon juice to vary the taste
- Apply a light flour-salt mixture coating to the chicken.
- Simmer the coconut milk always in low heat.
Easy Creamy Chicken Recipe Ideas for you to try
- COCONUT CURRY CHICKEN, A SIMPLE, EASY, AND TASTY DISH
- CHICKEN WITH MUSTARD SAUCE
- CREAMY GARLIC DIJON CHICKEN THIGHS WITH SPINACH AND BACON BITS
Sautéed Chicken in Coconut Milk
A basic Chicken in Coconut Milk recipe full of earthy flavors from the sauteed mushroom with a hint of spiciness from the hot sauce and rich and creamy flavor from the coconut milk.
Equipment
Ingredients
- 4 to 6 chicken pieces breast, wings, or thighs or 6 to 8 drumsticks
- ¼ cup flour mixed with 1 tablespoon salt
- 1 cup olive oil
- 2 ¼ cups coconut milk
- 1 yellow onion diced
- ½ pound whole button or baby portobello mushrooms, cleaned
- ½ teaspoon Noubess Original Hot and Spicy Sauce or 2 fresh red chiles diced (optional)
- Noubess Garlic and Herb Seasoning
Instructions
- Rinse the chicken and dry with paper towels. Normally I would clean the chicken with lemon or vinegar – as this is what I am accustomed to.
- Season the clean chicken with the flour-salt mixture. It is best to apply a light coating.
- Heat the oil in a large skillet over medium heat, and fry the chicken until golden.
- Remove the chicken pieces from the heat, pour the excess oil into a separate skillet, and set aside.
- Return the chicken pieces to the stove in the same skillet without rinsing it – the browned base retains the chicken juices and adds flavor.
- Add the coconut milk and simmer on very low heat.
- Using the leftover oil, sauté the onion, garlic, mushrooms, chiles, or hot sauce until the onions soften and are brown.
- Add to the chicken simmering in the coconut milk—season to taste with the Noubess Garlic and Herbs Seasoning.
- Continue to simmer gently for 20 minutes or until the chicken is tender and the sauce has thickened.
- Remove and serve immediately.
Nutrition
Calories: 686kcalCarbohydrates: 9gProtein: 18gFat: 66gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 58mgSodium: 68mgPotassium: 485mgFiber: 1gSugar: 2gVitamin A: 108IUVitamin C: 4mgCalcium: 30mgIron: 4mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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