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Indonesian Coconut Chicken

Tender chicken simmered in a rich, creamy coconut sauce infused with Indonesian-inspired spices and fresh lime.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indonesian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless skinless chicken thighs
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
Sauce
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 red chili sliced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 can full-fat coconut milk 14 oz
  • 0.5 cup chicken broth
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 2 tbsp fresh cilantro chopped
  • 2 green onions sliced
  • 4 cups cooked jasmine rice for serving

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Chef knife
  • Wooden spoon

Method
 

  1. Season chicken thighs with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat and sear chicken until golden brown on both sides.
  3. Remove chicken and sauté onion until softened.
  4. Add garlic, ginger, and chili. Cook until fragrant.
  5. Stir in curry powder, turmeric, and paprika to toast the spices.
  6. Add soy sauce, brown sugar, coconut milk, and chicken broth. Stir well.
  7. Return chicken to the pan and simmer for 20–25 minutes until tender.
  8. Finish with lime juice and lime zest.
  9. Garnish with cilantro and green onions before serving over jasmine rice.

Notes

Adjust chili quantity to control spice level. Full-fat coconut milk creates the richest and creamiest sauce.