Marilyn’s Caramelized Coconut Chicken
Ingredients
- Chicken breast, cut into bite-size pieces
- Red bell pepper, sliced into strips
- Coconut milk — about ¼ cup
- Fresh garlic, minced
- Fresh ginger, minced
- Basil
- A little oil for sautéing
- Salt and pepper as desired
The Marilyn Method
Sauté the chicken, ginger, and garlic together in a pan until the chicken is nearly cooked through.
Pour in about ¼ cup coconut milk and lower the heat. Let everything gently simmer as the coconut milk reduces, coating the chicken instead of remaining a loose sauce.
When it’s reduced to almost the consistency you want, add the red bell pepper and basil.
This is where the timing matters.
Give the peppers just enough time to cook and absorb the flavor while keeping their crunch.
Then—
Stop stirring.
Let the pan gently simmer undisturbed.
Wait until you can just smell the coconut milk beginning to toast and caramelize against the bottom of the pan. You’re looking for that first roasted, almost-burnt coconut aroma—not an actually scorched pan.
Now, instead of stirring, turn the chicken and peppers over a few times, picking up those concentrated caramelized coconut bits and spreading that toasted flavor through the dish.
Then immediately remove it from the heat.
That’s it.
Chicken.
Pepper.
Coconut.
Garlic.
Ginger.
Basil.
The coconut milk reduces until it’s essentially clinging to the chicken and peppers, with little toasted spots throughout.
The sauce isn’t really a sauce anymore—it’s become the seasoning.
