Gluten Free Coconut Chicken Recipe

This dish has a lot of coconut but I promise it isn’t over powering. My husband said, “it’s like comfort food!” Which I replied “without a drop of butter or flour!” It’s hard pleasing my husband so when he says that he likes a meal it’s a good sign.

Gluten Free Coconut Chicken

I used my collection of Nutiva coconut products to make this delicious Coconut Chicken.

Cut your chicken into bit sized pieces. Chop your onion and mince the garlic.

Minced garlic

Heat your 1tbsp of coconut oil in a skillet

Nutiva Coconut Oil

In a bowl, mix 3 teaspoons of coconut flour, 1/4 teaspoon of sea salt and a pinch of black pepper.

Nutiva Coconut Flour

Toss the chicken in the flour mixture and place in the skillet.

Coat Chicken

Brown on all sides and cook thoroughly.

Brown Chicken

Add garlic and onion to the skillet and cook until tender.

Cook Garlic and Onions

Now you can use a different pan to make your sauce but I wanted to marry the flavors of the pan I cooked the meat mixture in. Saves on dishes too.

If you decide to use a separate pan just note that your sauce will be a lighter color than mine.

Coconut Oil

Heat 2 tbsp of coconut oil whisk in 3 tsp of coconut flour. Add your meat mixture back in it will be lumpy but don’t worry you’ll add your coconut milk and cornstarch to the pan. Whisk it well to make sure everything blends together well.

Coconut Roux

Add dried basil.
Add Dried Basil

Continue cooking for another 5 minutes to allow sauce to thicken.

Let sauce Thicken

Serve over rice.

Coconut Chicken over rice


1 pound boneless chicken breast or chicken cutlets cut into bite size pieces
3 tablespoon coconut oil, divided
6 teaspoons coconut flour, divided
1/2 teaspoon sea salt, divided
Pinch of pepper
1 white onion, chopped
2 cloves garlic, minced
12 ounce coconut milk
2 tablespoons cornstarch
1/2 teaspoon dried basil
2 cups cooked rice for serving

InstructionsGluten Free Coconut Chicken over rice

Warm 1 tbsp of coconut oil in a large skillet over medium high heat.
In a medium bowl toss chicken with flour, 1/4 teaspoon salt and pepper. Add chicken to skillet and cook stirring occasionally until all sides are brown and is cooked thoroughly.
Add in onions and garlic and cook until onions are tender, about 5 minutes.
In a skillet melt 2 tbsp of coconut oil. Then whisk in 3 tsp of coconut flour to make a Coconut Roux (“roo”).
Add coconut milk and then whisk in cornstarch. Add to skillet with basil and remaining salt and stir until combined. Add your meat, onion, and garlic mixture Cook for another 3-4 minutes until sauce has thickened.
Serve over rice or coconut rice.



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