Caribbean Coconut Chicken

I made this dish in an attempt to replicate the delicious coconut chicken I had in Caye Caulker, an island of Belize with a very Caribbean feel to it. Caribbean food has a very vast and colourful history, with influences from the Europeans, and African cuisine as a result of slavery. East Indian and Chinese influences can also be found when labourers replaced slaves in the mid 1800s. British colonialism had a big influence on many habits in the kitchen, especially in regards to tea consumption – of all things.

Common ingredients on most islands’ dishes are plantains, beans and chickpeas, rice, cassava, coriander (cilantro), capsicum (bell peppers), sweet potatoes and coconut. This dish uses a lot of these ingredients.



1 tspn ground coriander
1/2 tspn paprika
1/2 tspn dried chilli
1 tbsp soy sauce
2 tspn lemon rind
1 tbsp butter or coconut oil
1 brown onion, roughly chopped
2-3 cloves of garlic, finely diced
500g diced chicken breast
1 can of coconut milk
1/4 cup crushed almonds
1/4 cup desiccated coconut
1 capsicum (bell pepper)
Handful of green beans


Coat the diced chicken in the first five ingredients with a bit of oil, and allow to sit while you prep the other ingredients. Melt butter or oil in a big pan or wok, add onions and garlic and  sauté until soft. Add the chicken along with the marinade and allow to brown, then pour in the coconut milk, and add crushed almonds and coconut. Bring to the boil and simmer for 5 minutes. Add capsicum and beans and simmer for another ten minutes or until chicken is cooked.

Serve in a bowl, garnished with slivered almonds and fresh coriander if you’re lucky enough to have it.