Chicken Coconut Stew - Seasoning the World

Chicken Coconut Stew - Seasoning the World

Soy sauce goes well with the flavor and sweetness of coconuts. When added to stews, it helps to bring the overall taste together.

Cooking time
50 minutes
  • Nutrition facts are for one serving.
  • Recipe amounts have been modified for easier preparation.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

400 g (about 1 lb.)

1/2 bulb


2 cloves

2 Tbsp


a dash

a dash


60 g (about 2 oz.)

1-1/2 Tbsp


as desired

as desired


  1. Season the chicken with (A). Cut the onion and tomatoes into 1-1/2 cm (1/2 in.) squares.
  2. Heat the olive oil in a frying pan over medium heat and saute the chicken. Add the garlic and onions, and stir-fry until the onions are browned.
  3. Add the curry powder and half of the coconut cream powder (B), then stir-fry together to coat the chicken. Add the tomatoes and quickly saute.
  4. Add the Kikkoman Soy Sauce (C) and 200 ml (6-3/4 fl. oz.) of water to the pan and cooked covered over low heat for 30 minutes. After adding the remaining coconut cream powder, bring to a boil and season with salt and white pepper.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

  • Recipe Yukie Okada

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