Chicken Coconut Stew

Cooking time
50 minutes
  • * Calories and sodium are for one serving.
  • * Recipe amounts have been modified for easier preparation.

Ingredients (2 servings)

  1. chicken (with bone)400 g (about 1 lb.)
  2. onion1/2 bulb
  3. tomatoes2
  4. garlic (coarsely minced)2 cloves
  5. olive oil2 Tbsp


  1. salta dash
  2. white peppera dash


  1. coconut cream powder60 g (about 2 oz.)
  2. curry powder1-1/2 Tbsp


  1. Kikkoman Soy Sauce1 Tbsp
  2. saltas desired
  3. white pepperas desired

Recipe by Yukie Okada, Food Stylist



  1. Season the chicken with (A). Cut the onion and tomatoes into 1-1/2 cm (1/2 in.) squares.


  1. Heat the olive oil in a frying pan over medium heat and sauté the chicken. Add the garlic and onions, and stir-fry until the onions are browned.
  2. 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 sauté.


  1. 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.