Description
Hearty spicy coconut chicken stew blends Caribbean warmth with rich, complex flavors that dance across your palate. Comfort meets excitement in this soul-satisfying dish you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 lbs chicken thighs
- 1 lb chicken breast
Spices and Aromatics:
- 2 tbsp red chili flakes
- 3 cloves garlic
- 1 piece fresh ginger
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
Liquid and Base Ingredients:
- 2 cans (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 medium onion
- 2 medium tomatoes
- 1/4 cup fresh cilantro
- 1 lime (juice)
- 2 tbsp tomato paste
Instructions
- Pat chicken thighs and breast dry with paper towels, then season thoroughly with salt, black pepper, cumin, and turmeric.
- Heat olive oil in a large Dutch oven over medium-high heat, then sear chicken pieces until golden brown on all sides, approximately 3-4 minutes per side.
- Remove chicken and set aside, then in the same pot, sauté diced onions until translucent and fragrant, about 4 minutes.
- Add minced garlic, ginger, and red chili flakes, stirring continuously to prevent burning and release aromatic oils.
- Pour in tomato paste and cook for 1-2 minutes, allowing it to caramelize and deepen the flavor profile.
- Dice tomatoes and add them to the pot, stirring to incorporate with the aromatics.
- Return chicken to the pot, then pour in coconut milk and chicken broth, ensuring all meat is mostly submerged.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until chicken is tender and sauce has slightly thickened.
- Remove from heat, squeeze fresh lime juice over the stew, and garnish with chopped cilantro.
- Let rest for 5 minutes before serving to allow flavors to meld together.
Notes
- Ensure chicken is completely dry before seasoning to achieve a perfect golden-brown sear and lock in maximum flavor.
- Use bone-in, skin-on chicken thighs for extra richness and more tender meat that falls off the bone effortlessly.
- Adjust spice levels by reducing or increasing red chili flakes to suit personal heat tolerance or dietary preferences.
- For a lighter version, swap full-fat coconut milk with light coconut milk or use half coconut milk and half chicken broth to reduce calories.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg