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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
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