Chicken from the Antilles

Chicken from the Antilles

A fresh take on chicken. Try this recipe for delicious poultry with a sauce made from coconut milk, tomatoes, pineapple, and turmeric.


  • Pineapple: 1/2 piece
  • Onion: 2 pieces
  • Fresh cilantro: 3 tablespoons
  • Ground turmeric: 1 pinch
  • Coconut milk: 400 ml
  • Canola oil: 2 tablespoons
  • Black pepper: 1 pinch
  • Chicken breast fillets: 4 pieces
  • Red tomato: 2 pieces
  • Basmati rice: 200 g
  • Salt: 1 pinch
  • Fresh thyme: 15 g
  • Coconut flakes: 45 g
  • Water: 75 ml


  1. Wash each chicken breast, pat dry, and cut into 3 pieces. Season with salt and pepper on both sides.
  2. Heat 2 tablespoons of canola oil in a pan (or wok). Add the chicken to the hot oil. Turn and wait until the chicken is golden brown.
  3. Chop the onion and add it to the chicken. Sauté for 3 minutes. Add the coconut flakes and sauté for about 1 minute, stirring constantly.
  4. Peel and dice the tomatoes and pineapple.
  5. Add the coconut milk, 75 ml of water, a pinch of turmeric, diced tomatoes, diced pineapple, and 3 sprigs of thyme to the pan. The dish should cook for about 20 minutes covered with a lid.
  6. If the sauce seems too thin, cook it until it thickens. Season with salt and pepper to taste.
  7. Add 3 tablespoons of chopped cilantro before serving.

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