When it comes to bold, comforting, and crave-worthy meals, Indian-inspired flavors always hit the spot. The warm spices, creamy textures, and complex layers of heat and sweetness are what make dishes from the Indian subcontinent so unforgettable.
This Spicy Coconut Chicken brings those flavors to life in a quick, weeknight-friendly way: rich coconut milk, aromatic garlic and ginger, and just the right kick of spice come together to create a dish that feels both exciting and cozy.
If you’ve ever been curious to dive deeper into the world of Indian cuisine, now’s the perfect time! We are offering a hands-on Taste of India class on Tuesday, July 15 at 6pm at Lincoln Square, where you'll explore traditional techniques and flavor profiles that inspire recipes just like this one. While this dish isn’t traditional, it’s a great example of how you can take inspiration from Indian flavors and make them approachable for everyday cooking.
Whether you’re joining the class or simply looking for something new to spice up your dinner routine, this Spicy Coconut Chicken is a delicious place to start.
Spicy Coconut Chicken
Makes: 1 serving
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
For the chicken:
4 oz chicken thighs, diced
1 Tablespoon flour
Salt and pepper, to taste
1 garlic clove, minced
1 Tablespoon fresh ginger, minced
1/2 Tablespoon jalapeño, minced
1 Tablespoon tomato paste
1 teaspoon soy sauce
1 teaspoon sriracha
1/3 cup light coconut milk
1 teaspoon chicken bouillon
1 teaspoon lime juice
For the green bean rice:
1/2 cup green beans, cut into small pieces
1 cup cooked rice
1 teaspoon soy sauce
Optional garnish:
Chopped cilantro
Prep the Chicken
1. In a Ziploc bag, combine the flour, salt, and pepper. Add the diced chicken and shake until evenly coated. Set aside.
Make the Green Bean Fried Rice
2. Heat a skillet over medium-high heat and spray with avocado oil. Add the green beans and cook for about 4 minutes, stirring occasionally, until slightly charred. Add the cooked rice and 1 teaspoon soy sauce. Toss everything together until well combined. Transfer to a bowl and set aside.
Cook the Chicken
3. In the same skillet, spray more avocado oil and add the floured chicken. Cook for 2–3 minutes per side, or until the internal temperature reaches 155°F (it will continue to cook in the sauce to bring it to 165 degrees). Remove the chicken from the skillet and set aside.
Make the Sauce
4. Spray the skillet again with avocado oil. Add the garlic, ginger, and jalapeño. Cook for 2 minutes, stirring frequently. Stir in the tomato paste and cook for 1 more minute.
5. In a small bowl, mix the coconut milk with the chicken bouillon and lime juice. Pour this mixture into the skillet and cook for 2 minutes, or until it starts to bubble and thicken.
Combine and Serve
6. Return the chicken to the skillet and toss to coat in the sauce. Spoon the green bean fried rice into a bowl, top with the chicken, and drizzle the remaining sauce over everything.
7. Garnish with chopped cilantro, if desired.
Whether you’re experimenting with new spices or looking to bring more global flavors to your weeknight dinners, this Spicy Coconut Chicken is a simple yet satisfying way to shake things up. You can always adjust this recipe to fit how many people you’re cooking for, but this recipe as written makes one serving.
I want to also mention that even if you live alone, you deserve to eat good food. Cooking for one can be even harder than cooking for a crowd – but with recipes like this, I hope you see how simple it can be. Happy cooking, and may your kitchen always be full of flavor!
