Best 2 Chicken In Coconut Milk Martinique Caribbean Recipes

Embark on a culinary journey to the vibrant island of Martinique, a Caribbean paradise known for its unique blend of French and Creole cuisine. Among the island's most celebrated dishes is Chicken in Coconut Milk, a delectable fusion of flavors that captures the essence of Martinique's culinary heritage. This article presents a collection of authentic recipes that will guide you in recreating this flavorful dish in your own kitchen.

From the classic Chicken Fricassee in Coconut Milk, featuring tender chicken simmered in a creamy and aromatic coconut sauce, to the more contemporary Chicken Colombo, where chicken is infused with a vibrant blend of spices and herbs, this article offers a diverse range of recipes to suit every palate. Each recipe provides step-by-step instructions, along with tips and variations to help you customize the dish to your liking.

Indulge in the richness of Chicken in Coconut Milk with Sweet Potatoes, where the sweetness of the potatoes complements the savory chicken and coconut sauce. For a lighter variation, try the Chicken in Coconut Milk Soup, a comforting and flavorful broth-based dish that is perfect for a quick and easy meal. And for those who enjoy a bit of heat, the Spicy Chicken in Coconut Milk brings a delightful kick to the classic recipe, sure to tantalize your taste buds.

Whether you prefer a traditional or a more adventurous take on this iconic dish, this article has something for every food enthusiast. With a variety of recipes to choose from, you can explore the diverse culinary traditions of Martinique and savor the unique flavors of Chicken in Coconut Milk.

Let's cook with our recipes!

CARIBBEAN CHICKEN IN COCONUT MILK

Caribbean Chicken in Coconut Milk image

Chicken in a coconut milk sauce served over rice. This dish is a very easy dish to prepare with a yummy flavour, my husband and my son love this one.

Provided by The Flying Chef

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

800 g chicken breasts, sliced into strips (up to 1 kg)
2 tablespoons peanut oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red chile, finely chopped
500 ml coconut milk
1 pinch saffron
1 teaspoon instant chicken bouillon granules
2 teaspoons sugar
1 tablespoon parsley, finely chopped, to garnish
1 tablespoon chives, finely chopped, to garnish
pepper
350 g long grain rice

Steps:

Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
While chicken is simmering, boil the rice until tender, drain.
To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

Nutrition Facts : Calories 1005.7, Fat 53, SaturatedFat 30.6, Cholesterol 128.2, Sodium 438.3, Carbohydrate 81, Fiber 2, Sugar 4.4, Protein 51.5

CHICKEN IN COCONUT MILK (MARTINIQUE, CARIBBEAN)

Chicken in Coconut Milk (Martinique, Caribbean) image

This is my final recipe to enter from The Essential Caribbean Cookbook edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. Enjoy !

Provided by twissis

Categories Chicken

Time 55m

Yield 4 Main-Dish Servings, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons peanut oil
1 whole chicken (Cut in typical quarters or use breasts as desired)
2 onions (Finely chopped)
2 garlic cloves (Crushed)
1 red chili pepper (Fresh & finely chopped)
2 cups coconut milk
saffron strand (a few)
salt (To taste)
pepper (To taste)
2 tablespoons parsley (Freshly chopped)

Steps:

Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside.
Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored.
Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.

Nutrition Facts : Calories 1368.7, Fat 87.3, SaturatedFat 39.8, Cholesterol 243.8, Sodium 284.9, Carbohydrate 85.5, Fiber 1.5, Sugar 79.2, Protein 60

Tips:

- Use fresh coconut milk for the best flavor. - Marinate the chicken in the coconut milk and spices for at least 30 minutes, or up to overnight. - Cook the chicken over medium heat so that it doesn't burn. - Add the vegetables in stages, starting with the ones that take the longest to cook. - Serve the chicken with rice, beans, or your favorite side dish.

Conclusion:

This chicken in coconut milk is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the coconut milk gives it a rich and creamy sauce. The vegetables add a pop of color and nutrition. This dish is sure to please everyone at the table.