Cinnamon Coconut Milk Chicken

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Last Updated on May 19, 2020 by Chef Mireille

Cinnamon Coconut Milk Chicken

This French Caribbean recipe with fresh herbs and spices is such an easy recipe. Perfect for a weeknight dinner with some steamed rice and a green salad.

plate of cinnamon coconut milk chicken

Thanks to Srivalli’s Cookbook Cooking Challenge, I have cookbooks that are no longer dust collector’s on my shelf. One of these is the book, Creole, which I have now used several times on this blog, recreating her recipes. This recipe I adapted from her book, adding a few more spices and using canned coconut milk instead of making the milk from grated coconut.

I made this for lunch one day when my Mom was coming over for a visit. The author of this book even though Paris based, is from the Caribbean island of Guadeloupe, right next door to my grandmother’s birthplace of Dominica. My mother thoroughly enjoyed this, reminding her of the flavors of the Caribbean. We had it with some Coo Coo. (Caribbean Polenta)

Maybe Caribbean style Polenta isn’t your thing. Check out the other side dishes below that would go great with this Cinnamon Coconut Milk Chicken.

You can also enjoy this delicious Cinnamon Coconut Milk Chicken simply with some steamed rice and roasted vegetable.

Chix LR

Side Dishes

Chix LR 3

Would you love to visit this part of the Caribbean so you can taste more delicious recipes like this? Check out my travel post all about visiting Dominica.


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5 from 6 votes

Cinnamon Coconut Milk Chicken

Prep Time10 minutes
Cook Time40 minutes
Course: Chicken
Cuisine: Caribbean
Servings: 4 people
Calories: 464kcal
Author: Chef Mireille


  • 4 skinless chicken thighs
  • Salt and pepper to taste
  • ¼ + 1/8 teaspoon ground cinnamon
  • 3 tablespoons oil
  • 1 onion chopped
  • 2 garlic cloves finely chopped
  • 2 cloves
  • 1/8 teaspoon mustard powder
  • 1 teaspoon paprika
  • 2 tablespoons parsley finely chopped
  • 2 tablespoons cilantro finely chopped
  • 13.5 oz. can coconut milk


  • Toss chicken pieces with salt, pepper and ¼ teaspoon of the cinnamon.
  • In a deep skillet, heat oil.
  • Add chicken pieces and brown on both sides. Drain out excess oil.
  • Add coconut milk, onion, garlic, cloves, remaining cinnamon, mustard powder, paprika, parsley and cilantro.
  • Bring to a boil. Reduce to a simmer and cook on medium low heat, covered, until chicken is cooked through, about 30 minutes.


Add water as necessary if the coconut milk evaporated too much.


Calories: 464kcal | Carbohydrates: 9g | Protein: 25g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 118mg | Potassium: 591mg | Fiber: 3g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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This post is for the CC Challenge of the month

Chef Mireille

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Reader Interactions


  1. 5 stars
    Great mid week dinner recipe! Hate ti when I start to run out of ideas so this is awesome. Chicken looks so creamy and I would have never thought to add cinnamon to chicken!

  2. 5 stars
    Darlin’ this was ahhhhhmaaaaazing!!!! So reminiscent of a dinner we had in Jamaica 🙂 Paired it with coconut rice and sautéed veggies and the hubbykins and I are in a food happy coma 😉
    Thank you for the delicious recipe!

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