Coconut And Peanut Butter Chicken «

Coconut And Peanut Butter Chicken

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This is a fantastic way to cook chicken, especially if you love peanut butter and coconut. It takes some time but it is definitely worth the effort.


  • 500 g Chicken breast, boneless
  • 100 ml Peanut butter
  • 50 ml Sweet chili
  • 1 Tbsp Sambal oelek
  • 2-3 Garlic cloves, minced
  • 1 Tbsp Chinese mushroom soy sauce
  • 2-3 Tbsp Water
  • 200 ml Shredded coconut
  • Salt
  • Olive oil
  • 1 Lime, sliced
  • 100 ml Cream


  1. If the chicken breasts are very thick, cut them in half holding one hand on top of the chicken breast while slicing it in half with a sharp knife with the other hand
  2. In a mixing bowl add the peanut butter, sweet chili, sambal oelek, chopped garlic, soy sauce, and water and mix until homogeneous. The marinade will be relatively thick
  3. Place the chicken breasts in the marinade and make sure all pieces of chicken get immersed in the marinade. Cover with plastic wrap and let the chicken marinate in the refrigerator for 1-2 hours
  4. Preheat the oven to 150 °C
  5. Pour the coconut on a large dinner plate
  6. Use a pair of pliers to transfer the chicken from the marinade to the plate containing the coconut. With a spoon cover the top of the chicken with coconut and gently put pressure on the chicken with the spoon in order for the coconut to stick
  7. Preheat a large skillet containing the olive oil on medium high
  8. Fry the chicken 2-3 min on each side until golden brown. Transfer the chicken to an oven roasting pan
  9. Bake the chicken in the oven until the inside temperature is 70 °C
  10. Transfer the excess marinade to a small sauce pan. Add cream and bring to a boil. Reduce the heat and simmer for 3-4 min
  11. Add salt and pepper to taste
  12. Garnish the chicken with slices of lime and serve together with the sauce

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