Spicy Chicken in Tomato-Coconut Sauce

Spicy Chicken in Tomato-Coconut Sauce


"Easy, spicy chicken dish. Tastes great with naan."

Ingredients 1 h 10 m {{adjustedServings}} servings 497 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1841 mg
  • 74%

Based on a 2,000 calorie diet

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  • Prep

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  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. 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. 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.
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Reviews 10

  1. 11 Ratings


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 tbsp ginger, 1 tbsp onion powder, 1 tbsp yellow curry powder, 1/2 tbsp salt, ~1 tsp cracked pepper, 1 tbsp Essence of Emeril (for heat since the wife doesn't like things too spicy). I used chicken tenders and seared them after coating them in garam masala. Took them out after the sear, diced them and added them back near the end. Added juice and zest of 2 limes and a handful of cilantro at the end. I added cayenne pepper to my plate while my wife took hers with a little yougurt since she hates spicy food. For the rice I toasted the rice first with onion, garlic and ginger, then added about 4c of water for 1.5c of rice. Made it have more of a pilaf texture. Added juice of a lime, cilantro, and frozen peas at the end.


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 the cayenne pepper that 'killed' it (not the extra few seeds). Otherwise a tasty dish - my husband liked it alot. If I try it again, I will be sure to reduce the spices to 1/2 and then go from there.

Sofia Jones

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