Coconut Turmeric Chicken Stir Fry

2 Servings
30 min

Put your hands up if you agree that anything with a coconut based sauce is just perfect paired with rice? You know, there are just those saucy stir fry dishes that are made for eating with rice and are super comforting. This coconut turmeric stir fry is just that. The sauce is big on the coconut taste and I add in more coconut taste by dreading the chicken pieces in it dried coconut as well. If you’re a coconut fan then this recipe is for you. It all comes together quickly for an easy weeknight dinner.

The inspiration for this dish comes from a very popular Portuguese chicken dish. I first tasted this many many years ago and fell in love with the coconut sauce. We have a restaurant in the city called Emerald Garden that makes the best version. It’s purely coconut based with turmeric but no curry taste. Some places add curry powder and although it’s still good, it just doesn’t quite work for me. Nowadays, I also see that the Hong Kong cafes have adapted this to be served over fried rice and baked with cheese making it even more indulgent. If you get a chance to try Portuguese chicken, I highly recommend it. In the meantime, give this recipe a try as I’m sure you’ll grow to love it as well.

Coconut Turmeric Chicken Stir Fry
Recipe details
  • 2  Servings
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

  • 2 chicken breasts
  • 1/3 cup dried finely shredded coconut, unsweetened
  • 2 tbsps potato starch
  • 1 can coconut milk
  • 1/4 tsp tumeric
  • 1 tsp sugar
  • salt and pepper
  • 1/2 red bell pepper, thinly sliced
  • 1/4 onion, diced

Slice the chicken breasts into thin slices. Using the back of your knife, lightly pound the slices to flatten the slices.
In a medium plate, mix together the coconut and potato starch. Season with salt and pepper.
Dredge the chicken slices in the coconut mixture and set aside.
Heat up a large frying pan to medium high heat. Add in 3 tbsps vegetable oil and once hot add in the dredged chicken. Fry until golden on both sides and then remove to a plate.
In the same frying pan, add in a tbsp of vegetable oil and the onions. Stir fry until translucent. Add in the coconut milk and turmeric. Stir and allow mixture to come to a simmer. Add in the sugar, salt and pepper to taste. Return the chicken to the pan along with the peppers. Stir fry for another minute to allow all the flavors to meld together and for the sauce to thicken. Serve over rice and enjoy!
  • Daniel Durant Daniel Durant on Oct 17, 2022

    Kelly, are you serious? No one has ever combined coconut and tumeric, and you want us to try it on chicken? Really?

  • ElleGee ElleGee on Oct 18, 2022

    Daniel, are YOU serious? No one has ever combined those two?? Tumeric is almost tasteless first of all and is usually added more for its rich color. With 1/4 tsp, you won't taste it for sure, in fact I would add MORE just for the color!!