Chicken in Coconut Sauce

Chicken in coconut sauce is an exotic dish with aromatics, coconut milk and Thai chillies.The coconut milk balances out the heat from the chillies. The chicken is marinated for 1 hour and then added to the creamy sauce.


  • 2 boneless,skinless chicken breasts

  • 1 medium onion diced

  • 4 garlic cloves

  • 1 inch piece of ginger

  • 2 Thai chillies

  • juice of 1/2 lemon

  • 1 can of coconut milk

  • 1 tablespoon of black pepper

  • 1 teaspoon of turmeric

  • salt


  • Mix the turmeric, black pepper and 1 teaspoon of salt and marinate the chicken breasts with it for at least 1 hour.


  • Blend the onion, garlic, ginger, chillies, lemon juice, coconut and salt to taste.




  • Heat some oil in a sauce pan and add the blended ingredients. Cook for 5 minutes and then add the chicken. Simmer for 20 minutes, turning the chicken over at 10 minutes.



  • Once the chicken has browned and the sauce has thickened, your dish is done.




2 thoughts on “Chicken in Coconut Sauce

    1. Your recipe looks delicious. I will have to try it once I find some banana leaves. I guess the amount of chillies used just depends on tolerance level. Sugar which is common in Thai food can balance out the heat or a nice Indian lassi cools the palate just as well.

      Liked by 1 person

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