Spicy coconut chicken

Prep 20 min
Total 35 min
Makes 4 servings

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small sugar pumpkin, about 1 kg
large jalapeno
400-mL can
8 to 10
skinless, boneless chicken thighs
red onion, sliced
large tomato, sliced into wedges
227-mL can
sliced bamboo shoots, well drained
1 tsp
3/4 tsp
ground nutmeg
1 cup
coarsely chopped fresh cilantro


  • Cut pumpkin into quarters. (Microwaving on high 2 min makes this easier.) Scoop out stringy pulp and seeds, then discard. Peel, then chop pumpkin into bite-size chunks. If you like it spicy, leave seeds in jalapeno. If not, discard them. Mince jalapeno.
  • Pour coconut milk into a large saucepan and set over medium-high heat. Whisk, then add pumpkin and jalapeno. Cut chicken into bite-size pieces. Stir into milk along with remaining ingredients except cilantro. Once boiling, reduce to medium-low. Simmer, uncovered and stirring often, until chicken is cooked through and pumpkin is fork-tender, 15 to 18 min. Stir in cilantro. Delightful over jasmine rice.


Calories 398, Protein 26 g, Carbohydrates 18 g, Fat 27 g, Fibre 4 g, Sodium 692 mg.
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