Kosraean Chicken with Coconut

Name: Kosraean Chicken with Coconut
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Micronesia
Ingredients: 1 whole chicken, cut into pieces; 400ml coconut milk; 1 onion, sliced; 3 cloves garlic, minced; 1 thumb ginger, grated; 2 tbsp vegetable oil; 2 limes, juiced; 1 green chili, chopped; Salt and pepper to taste

4 servings15 min prep40 min cookMedium Micronesia

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The Story Behind It

The Tale of Kosraean Chicken with Coconut

Story updated September 17, 2026

This dish reflects the food culture of Kosrae, one of Micronesia's states, where coconut is a defining ingredient in a diet historically built around fish, taro, breadfruit, and coconut from the island's lush tropical environment. Cooking chicken in coconut milk showcases the wider Pacific Islands' reliance on coconut as a primary source of fat and flavor.

Ingredients

Scale:· 4 servings

1 whole chicken, cut into pieces
400ml coconut milk
1 onion, sliced
3 cloves garlic, minced
1 thumb ginger, grated
2 tbsp vegetable oil
2 limes, juiced
1 green chili, chopped
Salt and pepper to taste

Instructions

1Heat the oil in a large pot and brown the chicken pieces on all sides; set aside.
2Sauté the onion, garlic and ginger in the same pot until softened and fragrant.
3Return the chicken to the pot and add the coconut milk and chili.
4Bring to a gentle simmer, cover, and cook for 25-30 minutes until the chicken is tender and cooked through.
5Uncover and simmer a few more minutes to slightly thicken the sauce.
6Stir in the lime juice and season with salt and pepper.
7Serve hot with steamed rice or breadfruit.

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