Spicy Coconut Chicken

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Makes: 4  servings Prep 15 mins Cook 10 mins


  • 8 boneless, skinless chicken thighs (2 pounds)
  • 3/4 teaspoon  salt, divided
  • 1 cup  chopped onions
  • 1 tablespoon  chopped garlic
  • 3 plum tomatoes, diced
  • 3/4 teaspoon  ground turmeric
  • 1/2 teaspoon  minced Scotch bonnet or habanero chile, or 1 teaspoon minced jalapeno with seeds
  • 1 cup  light coconut milk
  • 1 tablespoon  fresh lime juice
  • Cooked rice (optional)


1. Sprinkle chicken with 1/2 teaspoon of the salt. Heat a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 3 minutes per side, until crisp and brown.

2. Transfer chicken to a plate. Add onions and garlic to drippings in skillet and cook 2 minutes, until softened. Add tomatoes, turmeric, chile and remaining 1/4 teaspoon salt; cook 2 minutes. Add chicken and coconut milk; bring to a boil. Reduce heat to medium and cook 10 to 12 minutes, stirring occasionally, until sauce is thickened. Remove from heat; stir in lime juice. Serve with rice, if desired.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)225,
  • Fat, total(g)9,
  • chol.(mg)114,
  • sat. fat(g)3,
  • carb.(g)9,
  • fiber(g)1,
  • pro.(g)29,
  • sodium(mg)574,
  • Percent Daily Values are based on a 2,000 calorie diet
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