Filipino · intermediate
Southern Filipino Toasted Coconut Chicken
Inspired by traditional Mindanao Pyanggang, this aromatic dish features chicken braised in a flavorful paste of dark-toasted coconut, lemongrass, turmeric, and creamy coconut milk.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Place shredded coconut in a dry skillet over medium heat. Toast, stirring continuously, for 6 to 8 minutes until it turns a deep chocolate-brown color without burning. Let cool, then grind finely in a spice grinder or mortar.
- 02
In a food processor, blend the toasted coconut, minced lemongrass, grated ginger, garlic, shallots, ground turmeric, and 2 tablespoons of water into a thick paste.
- 03
Heat coconut oil in a large skillet over medium heat. Add the paste and saute for 3 minutes until deeply aromatic.
- 04
Add the chicken thighs to the skillet and turn to coat evenly in the aromatic paste paste. Season with salt.
- 05
Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low, cover, and simmer for 25 to 30 minutes until the chicken is thoroughly cooked and tender.
- 06
Uncover the skillet and simmer for an additional 5 minutes to reduce and thicken the rich dark gravy before serving with warm rice.
A LITTLE KITCHEN KNOW-HOW
Dry-Toasting Grated Coconut
Slowly dry-roasting coconut flakes in a dry pan to caramelize natural fats and sugars, providing deep nutty aroma and dark color to gravy.
Notes from the kitchen
- Watch the coconut very closely when dry-toasting; it quickly transitions from golden to deep dark brown, which provides the signature flavor and color.
- If using bone-in chicken with skin, sear it skin-side down first for extra depth of flavor.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
