Chicken in Coconut Milk
Prep: 30 min
Cook: 90 min
Total: 120 min
Serves: 6
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Tender pieces of chicken bathe in a luscious coconut milk sauce that’s infused with aromatic spices, creating an irresistible blend of flavors that's both comforting and exotic. The subtle sweetness from the coconut, combined with the warmth of cardamom and nutmeg, makes this dish a perfect centerpiece for a cozy family dinner or an inviting gathering with friends. Topped with slivered almonds and fresh tomatoes, it’s not just a meal; it’s a tropical feast that will transport your taste buds to paradise.
Ingredients
Ingredients
- 1 1/4 Cups Milk
- 2 Cups Fresh Grated Coconut
- 1/4 Cup Butter
- 4 Lbs Chicken - Disjointed
- 1/2 Cup Onion - Chopped
- 2 - Cardamom Seed - Crushed
- 1 - Bay Leaf
- 1/2 Tsp Nutmeg
- 1 Tsp Garlic - Pressed
- 1 Tbsp Fresh Gingerroot - Crushed
- 1 Tbsp Sugar
- 1 Tbsp Worcestershire Sauce
- 1 1/2 Tbsp Salt
- 1/2 Pint Cream
- 1/2 Cup Slivered Toasted Almonds
- 2 - Tomato - Wedged
Directions
Directions
- Heat milk; soak coconut in warm milk overnight.
- Strain through cheesecloth, squeezing milk out.
- Set aside.
- Melt butter in saucepan; let stand until sediment forms on bottom of pan.
- Pour clarified butter into skillet.
- Heat butter; brown chicken well on all sides.
- Remove chicken to large deep casserole.
- Saute onion in pan drippings in skillet; add cardamom seed, bay leaf, nutmeg, garlic, gingerroot and sugar.
- Saute for 2 minutes.
- Stir in Worcestershire sauce and 1/4 cup coconut milk; cook over low heat for 2 minutes.
- Spoon onion mixture over chicken; season with salt.
- Pour remaining coconut milk over chicken mixture.
- Bake at 275 degrees for 1 hour and 30 minutes.
- Stir cream into mixture before serving.
- Garnish with almonds and tomatoes.
Nutrition
Per serving · 6 servingsCalories
670
Fat
50 g
Saturated fat
25 g
Carbohydrates
20 g
Sugar
5 g
Fiber
3 g
Protein
40 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 1/4 Cups Milk
- 2 Cups Fresh Grated Coconut
- 1/4 Cup Butter
- 4 Lbs Chicken - Disjointed
- 1/2 Cup Onion - Chopped
- 2 - Cardamom Seed - Crushed
- 1 - Bay Leaf
- 1/2 Tsp Nutmeg
- 1 Tsp Garlic - Pressed
- 1 Tbsp Fresh Gingerroot - Crushed
- 1 Tbsp Sugar
- 1 Tbsp Worcestershire Sauce
- 1 1/2 Tbsp Salt
- 1/2 Pint Cream
- 1/2 Cup Slivered Toasted Almonds
- 2 - Tomato - Wedged
