Spicy Chicken in Coconut Milk
55 min · 4 servings · 256 kcal/serving
Spicy Chicken in Coconut Milk – at a glance
Spicy Chicken in Coconut Milk is a high-protein Fitaily recipe for 4 servings (lunch). You can make it in about 55 minutes. One serving has about 256 kcal, 25.8 g protein, 1.6 g carbs, 16.4 g fat.
A tangy, spicy chicken dish that melts in your mouth. Perfect for chilly evenings, served with rice or rice noodles.
Nutrition per serving
| Calories | 256 kcal |
|---|---|
| Protein | 25.8 g |
| Carbs | 1.6 g |
| Fat | 16.4 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: wysokobiałkowy. Meal: obiad. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: soja. This is automatic word matching, not an allergen certificate.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 500 g boneless chicken thighs
- 15 ml olive oil
- 1 szt red onion
- 2 szt a clove of garlic
- 1 szt red bell pepper
- 1 szt chili pepper
- 1 szt lime
- 1 łyżeczka gochujang paste
- 1 łyżka miso paste
- 2 łyżka honey
- 30 ml soy sauce
- 1 łyżeczka tomato paste
- 1 szt coconut milk
- 1 łyżeczka garam masala
- 1 łyżeczka sweet pepper
Preparation
- Prepare all the ingredients: dice the chicken thighs, and finely chop the onion, garlic, red bell pepper, and chili pepper. Squeeze the juice from half a lime.
- Heat 15 ml of olive oil in a large skillet over medium heat.
- Sauté the chopped chicken thighs in olive oil for about 5–7 minutes, until browned. Season with garam masala and sweet paprika, then stir.
- Remove the fried chicken from the skillet and set it aside.
- In the same skillet, sauté the onion, garlic, red bell pepper, and chili for 3–4 minutes, until softened.
- Add 1 teaspoon of gochujang paste, 1 tablespoon of miso paste, and 2 tablespoons of honey. Stir and sauté for 1 minute.
- Pour in the juice of half a lime, add 30 ml of soy sauce, 1 teaspoon of tomato paste, and the entire can of coconut milk.
- Return the fried chicken to the sauce. Season with salt and pepper if needed.
- Cover the pan and simmer over low heat for 40 minutes, until the meat is tender and starts to fall apart. Stir occasionally.
- Serve hot with cooked rice or rice noodles.
Frequently asked questions
How many calories and protein are in one serving of Spicy Chicken in Coconut Milk?
One serving has about 256 kcal, 25.8 g protein, 1.6 g carbs, 16.4 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
How to add more protein to Spicy Chicken in Coconut Milk?
One serving has about 25.8 g protein. You can add lean dairy, tofu, high-protein dairy or a bigger portion of meat/fish — remember calories will go up too.