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Spicy Tomato Coconut Chicken

Buying a whole chicken is a great way to get more bang for your buck. With just 10 ingredients, you'll have a savory and satisfying meal for 4. Serve with rice or naan bread.

95% would make again
Spicy Tomato Coconut Chicken


for 4 servings

  • 3 lb chicken (1 ½ kg), quartered
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger
  • 3 jalapeñoes, deseeded and diced
  • 1 onion, chopped
  • 1 ¼ cups tomato puree (280 g)
  • 1 cup coconut milk (240 mL), unsweetened
  • 1 cup chicken stock (240 mL)
  • fresh cilantro, or parsley, for garnish, chopped

Nutrition Info

  • Calories 900
  • Fat 63g
  • Carbs 16g
  • Fiber 2g
  • Sugar 8g
  • Protein 61g

Estimated values based on one serving size.


  1. Salt and pepper chicken.
  2. In a large pot, brown chicken in olive oil. Remove chicken and set aside.
  3. In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
  4. Pour in the tomato puree, unsweetened coconut milk and chicken broth.
  5. Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
  6. Serve with rice. Garnish with cilantro or parsley.
  7. Enjoy!
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Spicy Tomato Coconut Chicken