Goan Coconut Chicken and Vegetables, E.A.T #27

I like to make cozy at-home dinners, but on the other hand, I do not like to spend hours in the kitchen on my weekends. I enjoy making soups and stews, one-pot meals that can be quickly put together using good ingredients that aren’t too fussy. I also feel I have gotten into a culinary rut…always making the same things over and over….I mixed it up a bit with this recipe.

 With one jar of Goan Coconut Indian simmer sauce and a few other ingredients….boneless skinless chicken thighs, a can of unsweet coconut milk, baby Yukon Gold potatoes and carrots……cubed paneer cheese and chapati bread from the International Grocery Store inside the Downtown Nashville Farmer’s Market…all slow cooked together, I recently made what is now one of my favorite “Easy-As-This” meals.

There are many good jarred or canned simmer sauces available in most supermarkets and international markets these days. Maya Kaimal is one of the brands I’ve used. There are many flavors…Korma, Tikka Masala as well as Goan Coconut . All delicious.


Goan Coconut Chicken and Vegetables

  • Difficulty: easy-as-this
  • Print


  • 2 to 3 lbs boneless, skinless chicken thighs
  • 3 tablespoon olive oil
  • 1 jar Maya Kaimal Goan Coconut simmer sauce, or any other brand
  • 1 can unsweet coconut milk
  • 1 cup water
  • 12 baby Yukon Gold Potatoes, quartered
  • 4 carrots, cut into bite size pieces
  • 1 cup cubed paneer cheese
  • freshly ground black pepper and sea salt to taste
  • Chapati bread or naan


  1. Brown chicken thighs in a deep pan in the olive oil, working in batches if necessary. Remove to drain on a paper towel.
  2. To the same pan, pour in the jar of Goan Coconut Simmer Sauce and 1 can unsweet coconut milk. Stir together with 1 cup water until well blended.
  3. Return the chicken thighs to the pan along with the potatoes and carrots.
  4. Season with black pepper and sea salt.
  5. Cook over medium heat, partially covered until carrots and potatoes are “fork-tender” and chicken is falling apart, for about 25 minutes.
  6. Serve in bowls with warmed chapati bread or naan on the side for dipping into the sauce.

teresablackburnfoodstyling.com      foodonfifth.com

2 thoughts on “Goan Coconut Chicken and Vegetables, E.A.T #27

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