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–+ servings
two coconut chicken drumsticks on white plate.
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Coconut Chicken

Chicken marinated in yogurt, spices and coconut milk
Course Main Dishes
Cuisine American
Keyword cayenne pepper, chicken, chicken drumsticks, chicken legs, coconut chicken, coconut milk, Food, garam masala, plain yogurt, Recipe, turmeric, yogurt marinade
Prep Time 8 hours 20 minutes
Cook Time 45 minutes
Total Time 9 hours 5 minutes
Servings 2 Servings

Ingredients

Ingredients:

  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper optional
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • juice and zest of 1 lime to get the zest of the lime, use a zester or the smallest holes on a cheese grater to shave the outer skin of the lime
  • 1.5 to 2 pounds chicken drumsticks
  • 1 onion sliced
  • 1 13.5 ounce can unsweetened coconut milk
  • 1 teaspoon dried cilantro or 1 tablespoon fresh cilantro

Instructions

  • In a large bowl combine yogurt, olive oil, garlic, turmeric, cayenne pepper (if using), garam masala, salt, cumin, lime and lime zest. Place chicken in marinade and toss to coat. Cover and refrigerate 8 hours or overnight.
  • Remove the chicken from the marinade. Reserve marinade.
  • In a large skillet, cook chicken over medium heat until it browns slightly. About 4 minutes each side.
  • Add onions and cook 2 minutes. Pour coconut milk and marinade over the top, stir. Bring to a boil and then reduce heat to medium-low. Simmer for 30-35 minutes or until chicken is cooked through.
  • Stir in cilantro just before serving. Serve.

Notes

You can serve this as is, but I like to serve it over rice. Shocking I know ;-) Enjoy!