Filed Under: budget meal, chicken recipe, coconut milk, dinner recipe

Coconut Chicken Paprika

A simple yet elegant meal that everyone loves. Serve over mashed potatoes or broad egg noodles with a side of broccoli and you have a new winning chicken dinner at a budget-friendly price.

April 30th, 2014

By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.

"It is very good. The creamy sauce is delectable."
Delaney, 5, Regina
Prep Time
15 minutes
Cook Time
45 minutes
  • 3 tbsp flour, divided
  • 2 tbsp paprika, divided
  • 1/8 tsp freshly ground pepper
  • 2 lb bone-in skinless chicken legs and thighs
  • 1 tbsp canola oil
  • 1 leek, trimmed and finely sliced (white and light green parts only)
  • 1 pkg cremini mushrooms (227 g), sliced
  • 1 cup no-salt-added chicken stock
  • 1 can light coconut milk (400 mL)
  1. In a large resealable bag, combine 2 tablespoons flour, 1 tablespoon paprika and pepper. Add chicken legs and thighs to bag and toss to coat.

  2. Heat canola oil in large skillet over medium-high heat. Place chicken in pan and brown on all sides until golden brown, about 10 minutes. Transfer chicken to a plate.

  3. Add leek and mushrooms to the skillet and sauté until leek has softened and mushrooms have released liquid and it has evaporated. Sprinkle remaining flour and paprika over vegetables. Pour chicken stock into skillet to deglaze; then mix in coconut milk, stirring until combined.

  4. Return chicken and any accumulated juices to skillet. Bring to a boil; reduce heat to simmer and cover with a lid. Continue to gently simmer for 25–30 minutes or until chicken juices run clear when pierced with the tip of a knife or internal temperature reaches 165ºF.

Nutrients Per Serving

267 calories, 
14 g fat, 31 mg calcium, 96 mg sodium, 
10 g carbohydrates, 1 g fibre, 24 g protein. Excellent source of riboflavin, niacin, selenium and zinc; source of iron, 
omega-3 and omega-6.

Coconut Chicken Paprika
Photography by Jodi Pudge

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