Coconut Chicken Sauce served with Basmati rice and some dodo is one lunch meal you will thank me for after you get round to making one yourself. Chicken dishes are quicker to cook particularly when it is the soft type. Making a sauce like Coconut Chicken Sauce will add some exciting moments to meal times. Tomato price has gone through the roof. I understand that Nigerian tomato farmers are are now supplying their tomato to some tomato puree industry which is why home consumption is being starved. I hope we get over this period very soon.
The last couple of months has also been challenging storing food at home in Nigeria. Poor electricity supply keeps one wondering what dishes to cook such that you enjoy the dish if even when you have left over. Today I am more inclined to cook for each meal. This is something I am not used to. The habit of cooking like 5 different sauces and soups over the weekend and storing in the freezer is gone. I don’t know about you but the whole idea of cooking every day is not funny. I need a cook right now in my life but where can I find one. The few I interviewed cannot fry descent brown dodo that cooks to the middle. What to do? Well I have to continue cooking until I find a good cook.
For my Coconut Chicken Sauce I used canned coconut milk which made the dish easy to cook. Enjoy my offering today
Recipe for making Coconut Chicken Sauce
3 Chicken laps
1 cup Coconut milk
1-2 Scotch Bonnet Pepper
1/2 medium size Onion (chopped)
1/2 teaspoon Ginger Powder
2 cloves Garlic (minced)
1/2 teaspoon fresh Rosemary
Pinch black Pepper
Little vegetable oil to brown Chicken
Chicken seasoning to taste
Salt to taste
Method
1. Cut up chicken, wash and pat dry.
2. Season with ginger, garlic, chicken seasoning and salt and set aside to marinade.
3. Heat the oil and brown the chicken pieces.
4. Sprinkle on black pepper add the rosemary, onion and pepper and fry for about 2 minutes.
5. Add a little water cover the pan, lower the heat and cook the chicken till well cooked through. This could take about 15-20 minutes.
6. Lastly add the coconut milk and cook for about 5 minutes.
7. Serve warm with rice and dodo and don’t forget to include some veggies.
Palatable looking dish ma. But what’s the role of black pepper in food?
Hello Ola. Black pepper adds a nice specific flavor and slight heat to dishes. It is similar to Uziza seeds but not bitter like uziza
An short of words. All I can say is u are the best
Hi, Temitola. Thank you so much for coming to my blog. I hope you enjoy the culinary ride with me.
Didn’t see any thickener in this recipe. Wondering if this came out thick on its own or watery like pepper soup. Trying it out soon and really wanted to know
Hi Lynda, when you use canned coconut cream it is thick so you will not need a thickener for the sauce.
Looks really yummy. I will be trying this soon. Thank you.
Hello Oluwafunmilayo. Do let me know how you go with the Coconut Chicken Sauce
This is very delicious recipe. You are an amazing food teacher. Thank you.
Hello Golden. Thank you for the kind words
You always blow my mind, i just got my sallah recipe, thanks
Please cn I use the actual coconut milk extract. .. Wat thickener do I use then if yes
Hi Mma,The only thing that comes to mind is dairy cream as this will blend well in terms of texture
Luv u ma,cus u are always ready 2 ans. God bless u ma I have learnt a lot frm u n still hoping to learn more.
Hi Timatt. Thank you for the kind words
I sooo much love your blog…as it has brought life to my kitchen… God bless you
Hello Grace. Thanks for the kind words.
Hi, this is my first time here. I’ve joined so many cooking n cookery blog. But I find it difficult to understand some ingredients or what they really are. It always get me pissed off. Pls not all of us are vast n well educated but we all love gud dishes. Pls carry pole like us along well. You are the best. Thanks
Hello Seun. We will try to give alternative names for ingredients where they exist. Actually do not have alternative names. If you live in Nigeria a simple guide is to ask the women selling in the market.Thank you for stopping by my blog.
I stumbled on this app in google store and so far I have no regrets going for it. Thank you so much for all your wonderful recipes.
Hello Itoro. thank you for stopping by my blog.
I too stumbled on ur blog on Google play and am in love with both u n d dishes. I don’t even know which one to try first. But please try n give local names of some of the ingredients since some one like me is local and igbotic. A name like scotch bonnet, black pepper, parsley etc I need to know their local names and may be an alternative to it. Thank you for your time and God bless you real good.
Hello Eby.To be honest some of the ingredients are not indeginous to Nigeria. Scotch is fresh pepper. Black pepper and Parsley are Oyinbo ingredients . So I guess I should have pictorial ingredient glossary to help.
Loving what am seeing on your blog
Thank you so much for adding variety to our menu. Pls where can one buy black pepper in Nigeria and what does it look like?
Hello Martins, Check the spice shelf in supermarkets and you will find black pepper.