Spiced coconut chicken with coriander & lime in a casserole dish

Spiced coconut chicken with coriander & lime

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(12 ratings)

Prep: 20 mins Cook: 1 hr


Serves 4-6

Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies

Nutrition and extra info

Nutrition: Per serving (6)

  • kcal483
  • fat24g
  • saturates11g
  • carbs38g
  • sugars5g
  • fibre3g
  • protein25g
  • salt0.3g
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  • 1 tbsp oil
  • 8 skin-on and bone-in chicken thighs
  • 1 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, grated to a purée
  • 3cm piece ginger, peeled and grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp ground cumin
  • 2 green chillies, halved, deseeded and finely chopped
  • 200g butternut squash, peeled, deseeded and cut into slices (prepared weight)
  • 100g cauliflower florets
  • 225g basmati rice
  • 10g bunch coriander, chopped
  • 2 limes, zested and juiced



    The same shape, but smaller than…

  • 2 lime leaves
  • 300ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 400ml chicken stock


  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.

  2. Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it’s not all on top. Serve immediately.

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Comments, questions and tips

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7th Apr, 2020
An okay dish, but not one I'd cook again. Flavour was a bit one-dimensional cumin, and there is a lot of chopping and prep before putting it in the oven (even using cheats like lazy garlic!) The leftovers tasted much better the next day.
Jo Broadbent's picture
Jo Broadbent
20th Jan, 2019
The whole family loved this. It took a little while to get the ingredients ready but it's a simple recipe. I used more stock and half a can of light coconut milk (left over from the butternut squash and lentil soup recipe), so it was probably less creamy than it would otherwise have been but still very tasty. The rice took about 45 minutes to cook - next time I will cook the chicken in a separate dish so it's easy to give the rice a good stir half way through. Will definitely make again.
21st Mar, 2020
Can this dish be frozen?
Barney Good Food's picture
Barney Good Food
30th Mar, 2020
As it's based around cooked rice we wouldn't recommend freezing but there are lots of similar recipes on our website that can be frozen.
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