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+ servings
creamy coconut chicken thighs in a spicy sauce with cauliflower rice in a white bowl
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5 from 7 votes

Spiced Coconut Milk Chicken (Paleo, Whole30)

Spiced Coconut Milk Chicken features juicy chicken in a creamy, warmly spiced sauce. It's a quick, easy and healthful recipe that's perfect for a weeknight dinner. Plus it's naturally gluten-free, dairy-free, Paleo and Whole30 compatible!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 639kcal
Author: Don Baiocchi

Ingredients

  • 2 tablespoons cooking fat such as avocado oil or coconut oil
  • 1 large yellow onion
  • teaspoons fine sea salt, divided
  • 4 garlic cloves (or 3/4 teaspoon garlic powder)
  • 1-2" fresh ginger (or 1 teaspoon ginger powder)
  • ½ teaspoon ground turmeric
  • ½ teaspoon red pepper flakes (or more or less, depending on your preference)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup chicken broth
  • 1 (13-15 oz.) can full-fat, unsweetened coconut milk
  • 2 dried or fresh bay leaves
  • 2-2½ pounds boneless, skinless chicken thighs
  • 1 teaspoon lime juice
  • ¼ cup fresh cilantro or parsley, chopped for garnish, optional
  • ¼ cup toasted sliced almonds, for garnish, optional
  • rice or veggie rice, for serving

Instructions

  • Heat the oil in a large, deep saute pan with a lid over medium-high heat.
  • Peel, halve and slice the onion into thin half-moons. Add the onions to the pan with ½ teaspoon salt and saute, stirring occasionally, until soft and lightly golden, about 5-8 minutes.
  • Meanwhile, peel and mince the fresh garlic and fresh ginger, if using. Add the garlic and ginger to the onions and saute, stirring occasionally, until golden, about 2-3 minutes. (If using garlic powder and/or ginger powder, add it with the other spices.)
  • Add 1 teaspoon salt plus the turmeric, red pepper flakes, cinnamon and cloves (plus the garlic and/or ginger powder, if using). Saute, stirring constantly, for 30 seconds.
  • Add the chicken broth and use your spatula or wooden spoon to scrape up the brown bits on the bottom of the pan.
  • Add the coconut milk and bay leaves and bring the sauce to a simmer.
  • While waiting for the sauce to simmer, cut the chicken thighs into bite-sized chunks. Add the chicken, cover and simmer for 15-20 minutes, until the chicken is cooked through.
  • Turn off the heat, uncover, discard the bay leaves and stir in the lime juice. Taste and adjust seasoning, if necessary.
  • Serve with rice or veggie rice. Garnish with fresh cilantro or parsley and toasted sliced almonds, if using.

Notes

Substitutions and variations
  • You can use either fresh garlic or garlic powder.
  • You can use either fresh ginger or garlic ginger.
  • You can use boneless, skinless chicken breasts. Simmer them for only 5-10 minutes.
  • Want it spicier? Adjust the seasonings per your liking. Add more ginger, turmeric and/or red pepper flakes.
Storing the Spiced Coconut Milk Chicken
The coconut milk chicken thighs will keep in the fridge for up to 5 days.
You can also freeze them in an air-tight container for up to 3 months. Thaw overnight in the fridge.
Either way, reheat over low heat in a saucepan.

Nutrition

Calories: 639kcal | Carbohydrates: 9g | Protein: 57g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 270mg | Sodium: 1261mg | Potassium: 984mg | Fiber: 2g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 4mg