Chicken in Coconut Cream Sauce

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“Ricotta cheese in an Indian dish? Try it! You won't know it's there. Plus, it adds protein and cuts the fat in this flavorful chicken. Add a little dried red pepper if you prefer some heat. I like to serve it without the hot pepper, as it pairs better with a coconutty/vanilla Chardonnay.”

Ingredients Nutrition


  1. Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
  2. Spoon into a bowl.
  3. To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
  4. Stir in ricotta cheese and coconut milk.
  5. Set aside.
  6. Heat 1-2 tablespoons oil in skillet.
  7. Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
  8. Add coconut/cheese mixture to skillet and bring to a simmer.
  9. Lower heat, cover and simmer 10-12 minutes or until chicken is done.
  10. Serve over rice and top with fresh cilantro.

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