Caribbean Chicken in Coconut Milk

READY IN: 40mins
Recipe by The Flying Chef

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.

Top Review by oldworldtile

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

Ingredients Nutrition


  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. Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
  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. While chicken is simmering, boil the rice until tender, drain.
  5. To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

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