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.
- 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
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.
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.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.