Chicken Thighs With Coconut Milk And Diced Potatoes

Kippendijen in kokosmelk Kookmutsjes

Prep Time

30 minutes

Porties

Serveert 3

Niveau

Easy

Looking for an easy and delicious chicken dinner with a twist? This creamy coconut chicken with potatoes is the perfect comfort food that’s both hearty and full of flavor. The juicy chicken thighs get a boost from warm spices like garlic, paprika, and cayenne, while the coconut milk and honey give it a rich, slightly sweet touch. Plus, it’s all made in one skillet—super convenient!

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Porties:
20 g butter ongezouten
25 ml sunflower oil
400 g chicken thighs
1 g black pepper powder
3 g garlic powder 1 tsp
4 g onion powder
2 g cayenne powder
2 g coriander powder
3 g red bell pepper powder 1 tsp
10 g fresh parsley
300 g potatoes waxy
1 chicken stock cube
160 ml water
200 ml coconut milk
10 ml soy sauce
12 g honey
Tips

If you want a crispy crust on the chicken thighs, sear them first in the hot pan without stirring too much.

Use full-fat coconut milk for a creamier sauce. For a lighter version, you can use light coconut milk, but the sauce will be slightly less rich.

Fresh cayenne powder can be quite spicy. Start with a small amount and add more later if you like a spicier dish.

The longer the dish can simmer, the more intense the flavors will be. If you have time, let it simmer for a bit longer than 15 minutes.

Serve this dish with rice, couscous, or crusty bread to soak up the delicious sauce!

The diced potato can be replaced with low-carb alternatives like cauliflower or zucchini cubes.

Looking for an easy and delicious chicken dinner with a twist? This creamy coconut chicken with potatoes is the perfect comfort food that’s both hearty and full of flavor. The juicy chicken thighs get a boost from warm spices like garlic, paprika, and cayenne, while the coconut milk and honey give it a rich, slightly sweet touch. Plus, it’s all made in one skillet—super convenient!

Stappenplan


1

Heat the butter and sunflower oil in a skillet over medium heat. Add the chicken thighs, black pepper powder, garlic powder, onion powder, cayenne powder, coriander powder, and red bell pepper powder. Stir well and cook for 2-3 minutes.

2

Next, add the chopped parsley and potato cubes and cook for another 1-2 minutes. Pour in the water, crumble the chicken stock cube into the skillet, and stir well. Bring to a boil and let it cook for 5 minutes. Then add the coconut milk, soy sauce, and honey, and let it simmer over low heat for 15 minutes, or until the sauce has thickened.

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Ingrediënten


Porties:
20 g butter ongezouten
25 ml sunflower oil
400 g chicken thighs
1 g black pepper powder
3 g garlic powder 1 tsp
4 g onion powder
2 g cayenne powder
2 g coriander powder
3 g red bell pepper powder 1 tsp
10 g fresh parsley
300 g potatoes waxy
1 chicken stock cube
160 ml water
200 ml coconut milk
10 ml soy sauce
12 g honey
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