Passionfruit Coconut Chicken

Passionfruit Coconut Chicken is a delicious dish that combines the tropical flavors of passionfruit with the creamy richness of coconut milk. This dish has a perfect balance of sweet, tart, and creamy flavors that will transport you to a tropical paradise with every bite.

To make passionfruit coconut chicken, you’ll need boneless, skinless chicken thighs. These are seasoned with salt and ground black pepper and seared in a hot skillet with extra virgin olive oil until golden brown. This step is essential because it gives the chicken a savory flavor and creates a base for the sauce.

Next, finely chopped onions and red bell peppers are sautéed in the same skillet until soft. Minced garlic and grated ginger are added to the pan, creating a robust flavor base. The skillet is then deglazed with passionfruit nectar, which gives the sauce a bright and tangy flavor. The sauce is then simmered with creamy coconut milk until it becomes rich and velvety.

The chicken is added back into the skillet and simmered gently until it’s fully cooked and has absorbed all the delicious flavors of the sauce. To serve, the dish is ladled over fluffy basmati rice and garnished with freshly chopped cilantro.

Passionfruit Coconut Chicken is a perfect choice for anyone looking to bring a taste of the tropics to their dinner table. It’s a vibrant and flavorful dish that’s sure to be a hit with family and friends alike.

One of the best things about Passionfruit Coconut Chicken is its versatility. You can easily adjust the recipe to suit your taste preferences. For example, you can use mango nectar instead of passionfruit for a slightly different yet tropical element. Similarly, you can use bone-in chicken thighs or chicken breasts instead of boneless thighs. This will give you a different texture and flavor profile.

Passionfruit Coconut Chicken is also an excellent dish for entertaining. It’s relatively easy to make, the recipe is straightforward, and the ingredients are readily available in most grocery stores. It’s a crowd-pleaser that’s bound to impress your guests. If you’re hosting a larger gathering, you can easily double or triple the recipe. You can also serve it with roasted vegetables or a fresh salad to round out the meal.

In conclusion, Passionfruit Coconut Chicken is a must-try dish for anyone who loves tropical flavors. It’s a delicious and comforting meal that’s perfect for any occasion. This dish will become a favorite in your household with its creamy coconut milk, tangy passionfruit nectar, and tender chicken.

Passionfruit Coconut Chicken

5 from 1 vote

Recipe by Kyle Taylor Course: EditorialCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Passionfruit Coconut Chicken combines seared chicken thighs in a vibrant sauce of tangy passionfruit nectar and creamy coconut milk, garnished with fresh cilantro for a tropical, flavorful dish.

Ingredients

• 8 boneless, skinless 8 chicken thighs, cut into pieces

• 2 tablespoons 2 extra virgin olive oil

• 1 large 1 red bell pepper, finely chopped

• 1 large 1 onion, finely chopped

• 3 cloves of 3 garlic, minced

• 1 teaspoon 1 ginger, grated

• 1 cup 1 passionfruit nectar

• 2 cups 2 coconut milk

• to taste, salt and ground black pepper

• for garnish, freshly chopped cilantro

• for serving, cooked basmati rice

Directions

• Brown the Chicken:
  Heat the extra virgin olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and ground black pepper. Place the chicken thighs in the skillet and cook until each side is golden brown, about 3-4 minutes per side. Once browned, remove the chicken thighs from the skillet and set them aside.
• Sauté the Vegetables:
  Add the finely chopped onion and red bell pepper to the same skillet. Sauté these in the remaining oil until they soften and turn translucent, about 3-4 minutes. Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.
• Deglaze and Simmer:
  Pour the passionfruit nectar into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add a lot of flavor to the sauce. Stir in the coconut milk and bring the mixture to a simmer.
• Cook the Chicken in the Sauce:
  Return the browned chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to medium-low and cover the skillet. Let the chicken simmer gently in the sauce for about 30 minutes, or until the chicken is thoroughly cooked and the sauce has thickened slightly. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
• Serve:
  Serve the chicken and sauce over a bed of cooked basmati rice. Garnish with freshly chopped cilantro for a fresh, herbal touch that complements the tropical flavors of the dish.