Spicy Chicken in Tomato-Coconut Sauce

  • Recipe By
  • Published Nov 10th
  • Ready In1h 10m
  • Servings8
  • Calories497
Easy, spicy chicken dish. Tastes great with naan.

Spicy Chicken in Tomato-Coconut Sauce Ingredients

The following are the ingredients needed to make delicious Spicy Chicken in Tomato-Coconut Sauce for 8 servings:

  • 2 cups uncooked basmati rice
  • 1 quart water
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon olive oil
  • 4 chicken leg quarters
  • 1 onion, chopped
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 (14 ounce) can coconut milk
  • 1 cup water
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (6 ounce) can Italian-style tomato paste
  • 2 tablespoons ground cumin
  • 2 tablespoons garam masala
  • 1 tablespoon brown mustard seed
  • 2 tablespoons cayenne pepper
  • 2 teaspoons salt
  • 4 cubes chicken bouillon
  • 8 wedges lime
  • 1/2 cup sour cream

Spicy Chicken in Tomato-Coconut Sauce Cooking Instructions

  • Prep25m
  • Cook45m
  • Ready In1h 10m

To cook Spicy Chicken in Tomato-Coconut Sauce, you need about 25 minutes of preparation time. The time needed to cook this Spicy Chicken in Tomato-Coconut Sauce is about 45 minutes , and you can serve your Spicy Chicken in Tomato-Coconut Sauce within 1 hour 10 minutes . The following are the steps to cook Spicy Chicken in Tomato-Coconut Sauce easily:

  1. 1 Bring the rice and 1 quart water to a boil in a pot. Season with 1 teaspoon salt and onion powder. Cover, reduce heat to low, and simmer 20 minutes.
  2. 2 Heat the oil in a skillet, and brown the chicken on all sides. Set chicken aside, and mix in the onion and jalapenos. Cook until tender. Pour in the coconut milk and 1 cup water, and stir in diced tomatoes with green chiles and tomato paste. Season with cumin, garam masala, mustard seed, cayenne pepper, and 2 teaspoons salt. Dissolve bouillon cubes in the mixture. Bring to a boil. Return chicken to skillet, and continue cooking 10 minutes, or until chicken juices run clear.
  3. 3 Remove chicken from skillet, cool enough to handle, and remove meat from bones. Return meat to skillet. Serve mixture over the cooked rice. Garnish with lime wedges, and top each serving with a dollop of sour cream.

Nutrition Facts

Per Serving: 497 calories; 23.4 grams of fat; 52.5 grams of carbohydrates; 21 grams of protein; 54 milligrams of cholesterol; 1841 milligrams of sodium.

  1. Sep 29th 2014

    Well now OMG...... I made this for Sunday dinner on a Sunday when my grown kids expect 3-4 different dishes, this was the only one and they were over the moon with the flavored of this dish. ...

  2. Mar 5th 2013

    Only 3 just because it was toooooo spicy for me. Flavor was great!

  3. Apr 5th 2012

    2tb cayenne pepper made this WAY too hot. Would have tasted great otherwise.

  4. Feb 6th 2012

    Great recipe but I can't imagine how hot it would be with 2 tablespoons of cayenne!!! I used 1 teaspoon and it was pretty spicy. I added 1 tablespoon of sugar because some of the other rev ...

  5. Jan 30th 2012

    I love this recipe, however I do make a few adjustments....first I replace the chicken legs with breast. Instead of using 2 tablespoons of cayenne pepper, I use only one (I found 2 tablespoo ...

  6. Sep 11th 2009

    This was good. I added a little sugar (about 2 Tablespoons). I did not add the cayenne as my husband does not like heat. This was not too spicy for him and he is a self proclaimed wuss. ...

  7. Jul 26th 2009

    It was a good start. With some changes it was very good. Used 3 fresh medium tomatoes instead of canned tomato and paste. For spices changed it to: 2 tbsp garam masala, 2 tbsp cumin, 1 tbs ...

  8. Apr 30th 2007

    It tasted fine but something was missing. My husband liked it, so if I make it again I would use sweetened coconut milk instead.

  9. Jun 18th 2005

    I was a little disappointed with this recipe. I followed the recipe closely (although did add some seeds from the jalapenos). The end result: way way too spicy, and I am pretty sure it was t ...