Crispy Coconut Chicken with a Creamy Coconut Turmeric Sauce

60 minutes

serves 2

I know this recipe may seem a little outside the pantry staple comfort zone, but I promise, it actually incorporates all common ingredients with the exception of turmeric (which isn’t necessary) and coconut flakes (also, not necessary — just a fun touch.) And to be completely transparent: the best part of this dish is the coconut turmeric sauce, so if you do not have chicken on hand, just make this sauce and pour it over rice, onto plain chicken, fish, shrimp, truly anything, and you will be a happy quarantine camper.

Before we dive in, let me break down this sauce for you because there is A LOT happening with only a few ingredients. It’s a little sweet, nutty, earthy, grassy, zesty and aromatic. I used full fat coconut milk (sorry, it won’t be half as good with “lite” coconut milk which is bogus anyway) and thickened it with some chickpea flour. Any flour is really acceptable here to use as a thickener and so are starches. However, if you are using a starch, you will only want to use a little bit for sake of the sauce’s texture. Ok back to the sauce: the flavor comes together with some grated ginger, grated garlic, lime juice, turmeric and a humble pinch of salt. If you’re not keen on lime, use it sparingly, or skip all together.

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Adjust Servings
Coconut Chicken
2 chicken breasts
1cup flour
1/2tsp salt
1cup coconut flakes
1/2cup panko bread crumbs
Coconut oil
Lime zest
Coconut Turmeric Sauce
1 1/2tsp coconut oil
1/2tsp turmeric powder
1tsp flour
1 1/2 tsp lime juice
1clove garlic
1/2tsp grated ginger
1cup full fat coconut milk
Pinch of salt



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Preheat the oven to 350 degrees.

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In a mixing bowl, whisk together the flour and the salt. Set to the far left or right side.

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In a second large bowl, whisk together the egg and 2 tsp of water to create your egg wash. Set the bowl in the middle.

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In a third large bowl, toss together the coconut flakes and the pank breadcrumbs, if using. If not, just set the coconut flakes in the bowl. Put the coconut flake bowl at the end of your lineup.

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Taking the first chicken breast, dip and fully coat it in the flour. Switch hands and then dip it into the egg wash, fully coating the chicken breast. Finally, dip the coated chicken breast into the coconut mixture until the entire chicken breast is covered in the coconut mixture. Set the chicken breast aside and repeat with the second chicken breast.

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Season an oven-safe skillet with coconut oil over medium high heat.

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When the oil is shimmering, gently place the chicken breasts onto the pan and sear one side, until golden brown. This should take about 2-3 minutes.

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  • Becca Ayoub

    I made this recipe to put over jasmine rice and it was so delicious!! The sauce is so yummy and versatile. I could easily make just the sauce again and put it over some shrimp or even a delicious vegetable medley!

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