Skip to Content

Coconut Chicken

Sharing is caring!

Chicken served with a coconut amino and chilli sauce and a sesame oil sauce.

Chicken served with a coconut amino and chilli sauce and a sesame oil sauce.

I have been making this recipe since I was a kid. It’s so simple but my family loves it. This chicken makes the perfect after work meal when served with the accompanying chicken vegetable soup.

Today, however I made it slightly different to how I normally do with coconut amino instead of soy sauce.

Coconut amino is a soy free and gluten free product made from coconut vinegar – fermented and aged coconut water – that is added to coconut nectar, onion, garlic and salt to produce a delicious substitute to soy sauce.

Amino is also a lot less salty than soy sauce so it’s not only tasty but better for you too. You could of course substitute soy sauce in this recipe with brilliant results. 

Coconut amino is available online. There are many good brands out there. 

Chicken stock

The cooking stock can be made into a delicious soup that can be served with the chicken.

Chicken

So simple but so delicious!

The Curry Guy Easy

Over 100 new recipes!

The Curry Guy Cookbook

Best Seller! Over 100 Curry House Recipes.

Waterstones logo

International & UK Orders

Book Depository logo

Yield: 4 - 6

Chicken Served With Coconut Amino & Sesame Oil

Chicken Served With Coconut Amino & Sesame Oil
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 small free range chickens cut into 8 pieces each
  • 1 x 3" piece of ginger sliced and lightly crushed
  • 8 cloves garlic - smashed
  • 20 peppercorns
  • 1 large onion - quartered
  • 1 large bunch coriander
  • 6 spring onions - roughly chopped
  • 2 green or red bullet chillies - sliced in half
  • 3 tablespoons coconut amino
  • 1 tablespoons chilli sauce or chopped chillies
  • 3 tablespoons sesame oil

Instructions

  1. Place the chicken pieces in a large saucepan and add the ginger, garlic, peppercorns, onion, coriander, four of the spring onions and bullet chillies.
  2. Cover with cold water and bring to a boil over high heat. Reduce the heat to low and simmer for 40 minutes.
  3. Now cover the pan and allow to sit for a further 20 minutes.
  4. When ready to serve, mix the coconut amino with a little of your favourite chilli sauce or chopped chillies. Also, mix the sesame oil with the remaining chopped spring onions.
  5. Remove the chicken pieces from the water and retain the water. Serve the chicken with the coconut amino and sesame sauces.

Did you like this recipe?

Please join me on Facebook where I share all my latest recipes and videos. Just click that Facebook icon on the left and let's get to know each other!


 

I hope you enjoy this recipe. If you give it a try, please let me know in the comments. 

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!