Best 4 Chicken In Coconut Milk Martinique Caribbean Recipes

When it comes to Caribbean cuisine, chicken in coconut milk is a staple dish that has tantalized taste buds for generations. Originating from the vibrant island of Martinique, this delectable dish embodies the essence of Caribbean flavors. With its aromatic spices, rich coconut milk, and tender chicken, this dish transports you to the heart of the Caribbean, offering an unforgettable culinary experience. Prepare to embark on a culinary journey as we explore the best recipes for chicken in coconut milk, capturing the vibrant spirit of Martinique and the Caribbean.

Here are our top 4 tried and tested recipes!

BRAZILIAN CHICKEN WITH COCONUT MILK

Brazilian Chicken with Coconut Milk image

This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.

Provided by MLYIN

Categories World Cuisine Recipes Latin American South American Brazilian

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Steps:

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES

Caribbean Smothered Chicken With Coconut, Lime, and Chiles image

Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.

Provided by Carla Hall

Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 teaspoon vegetable oil
4 large bone-in, skin-on chicken thighs (1½ pounds)
Kosher salt and freshly ground black pepper
6 large sprigs thyme
2 large onions, thinly sliced
2 garlic cloves, chopped
1 habanero chile, slit
1 cup light coconut milk
Zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon mild yellow curry powder

Steps:

Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
Serve immediately with lime wedges.
DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

CARIBBEAN CHICKEN IN COCONUT MILK

Caribbean Chicken in Coconut Milk image

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.

Provided by The Flying Chef

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

800 g chicken breasts, sliced into strips (up to 1 kg)
2 tablespoons peanut oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red chile, finely chopped
500 ml coconut milk
1 pinch saffron
1 teaspoon instant chicken bouillon granules
2 teaspoons sugar
1 tablespoon parsley, finely chopped, to garnish
1 tablespoon chives, finely chopped, to garnish
pepper
350 g long grain rice

Steps:

Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
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.
While chicken is simmering, boil the rice until tender, drain.
To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

Nutrition Facts : Calories 1005.7, Fat 53, SaturatedFat 30.6, Cholesterol 128.2, Sodium 438.3, Carbohydrate 81, Fiber 2, Sugar 4.4, Protein 51.5

CHICKEN IN COCONUT MILK (MARTINIQUE, CARIBBEAN)

Chicken in Coconut Milk (Martinique, Caribbean) image

This is my final recipe to enter from The Essential Caribbean Cookbook edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. Enjoy !

Provided by twissis

Categories Chicken

Time 55m

Yield 4 Main-Dish Servings, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons peanut oil
1 whole chicken (Cut in typical quarters or use breasts as desired)
2 onions (Finely chopped)
2 garlic cloves (Crushed)
1 red chili pepper (Fresh & finely chopped)
2 cups coconut milk
saffron strand (a few)
salt (To taste)
pepper (To taste)
2 tablespoons parsley (Freshly chopped)

Steps:

Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside.
Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored.
Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.

Nutrition Facts : Calories 1368.7, Fat 87.3, SaturatedFat 39.8, Cholesterol 243.8, Sodium 284.9, Carbohydrate 85.5, Fiber 1.5, Sugar 79.2, Protein 60

Tips:

Use fresh coconut milk for the best flavor. You can find it in cans or cartons in most grocery stores.
If you don't have coconut milk, you can use a mixture of milk and cream.
Add some chopped vegetables to the dish for extra flavor and nutrition. Good options include carrots, celery, onions, and bell peppers.
Serve the dish over rice or with your favorite sides.

Conclusion:

Chicken in coconut milk is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The coconut milk adds a rich and creamy flavor to the dish, and the spices give it a warm and inviting aroma. This dish is sure to please everyone at the table.