Coconut & Garlic Chicken

Coconut & Garlic Chicken


  • 1/3 cup Coconut/Avocado Oil
  • 1/2 teaspoon of coriander
  • 3 pods of cardamom
  • Salt to taste
  • 2 hot chilli (Scotch Bonnet or Habanero)
  • 1/2 cup chopped scallions
  • 1 can coconut milk/cream (about 140ml)
  • 1 Cup Essiespice LOFF Sauce
  • 2 tablespoons EssieSpice Mango Chili Medley
  • 2 Tablesppons Coco-For-Garlic Sauce
  • 1 Pound of chicken thighs cup up into smaller chunks. You can also leave them whole.


    1. In a blender or grinding bowl, blend or grind the cardamom, chilies, a bit of salt, coriander and scallions to a smooth paste
    2. Place the chicken into the mixture along with 2 tablespoons of EssieSpice Coco-For-Garlic sauce and make sure to coat it all over chicken and allow to marinate overnight or at least for an hour in the fridge. 
    3. In a large pan add oil on medium heat and allow to warm up.
    4. Once warm or after about 1 minute add marinated chicken and pan fry in oil until all the chicken is brown on all sides.
    5. Reduce heat and add 1 cup of EssieSpice LOFF Sauce and then allow this mixture to simmer for about 5 minutes. Slowly add your coconut cream and mix all together adding your EssieSpice Mango Chili Medley for extra floral notes, heat and flavor. 
    6. Check for salt and you can add some to taste. If you want your sauce thicker, you can leave as is. But if you want it lighter you can add about 1/2 cup or a cup of water and allow to further simmer. 
    7. Allow to cook for an additional 10-15 minutes and you can serve with rice, Naan, flatbreads, potatoes, Yams , noodles and so on



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