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    You are in: Home / Recipes / Caribbean Chicken in Coconut Milk Recipe
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    Caribbean Chicken in Coconut Milk

    Caribbean Chicken in Coconut Milk. Photo by The Flying Chef

    1/1 Photo of Caribbean Chicken in Coconut Milk

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    The Flying Chef's Note:

    Chicken in a coconut milk sauce served over rice. This dish is a very easy dish to prepare with a yummy flavour, my husband and my son love this one.

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    Units: US | Metric


    1. 1
      Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
    2. 2
      Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
    3. 3
      Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
    4. 4
      While chicken is simmering, boil the rice until tender, drain.
    5. 5
      To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

    Ratings & Reviews:

    • on March 11, 2008


      I modified this by removing the chicken bouillon and added lots of chopped vegies. It was great served with coconut rice

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2007



    Nutritional Facts for Caribbean Chicken in Coconut Milk

    Serving Size: 1 (476 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1005.7
    Calories from Fat 477
    Total Fat 53.0 g
    Saturated Fat 30.6 g
    Cholesterol 128.1 mg
    Sodium 438.2 mg
    Total Carbohydrate 81.0 g
    Dietary Fiber 2.0 g
    Sugars 4.4 g
    Protein 51.4 g

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