The Story Behind This Gravy-Loving Experiment (Total Recipe Time: About 1 Hour)
I was hungry and wanted something delicious that wouldn’t take forever to prepare, but there was one non-negotiable: I wanted gravy. Lots of it. I’ve always been a gravy guy, so a dry plate of chicken and rice was never going to satisfy the assignment.
That sent me experimenting with coconut, vegetables and seasoned chicken until everything cooked down into a thick, creamy gravy. The result turned out even better than I expected—juicy browned chicken, fluffy rice and enough coconut gravy to make sure practically every forkful had something saucy going on.
Recipe: Ingredients (Prep Time: 20 minutes)
- Chicken: About 1 lb chicken pieces, cleaned and prepared.
- Vegetables: ¼ bell pepper, 2 scallion stalks, 2 small thyme sprigs, ½ small onion and 1 small tomato, chopped into small pieces.
- Seasoning: 1 tsp chicken seasoning—I used MAGGI Chicken Seasoning—½ tsp black pepper and a pinch of salt.
- Coconut gravy: ½ cup coconut milk powder mixed with about ¾ cup warm water, plus 2 tbsp ketchup.
- Oil: 1 tbsp cooking oil.
- Rice: ¾ cup long-grain white rice, washed, with about 1½ cups water and a pinch of salt.
Recipe: Finally! Let’s Cook (Cook Time: 40 Minutes)
- Rice: Add the washed rice, 1½ cups water and a pinch of salt to a pot. Bring to a boil, cover and simmer on low for about 18–20 minutes, or until tender and the water has been absorbed.
- Chicken: Season the prepared chicken with chicken seasoning, black pepper and a pinch of salt; coat evenly.
- Vegetables: Heat 1 tbsp oil in a frying pan over medium heat for about 1 minute; add bell pepper, scallion, thyme, onion and tomato and simmer for 45 seconds, stirring gently.
- Coconut gravy: Pour in the prepared coconut mixture and simmer for 2 minutes. Add the ketchup, stir well and cook for another 1 minute.
- Chicken: Add the seasoned chicken and turn the pieces in the gravy until coated. Cover and simmer over medium-low heat for about 25 minutes, turning occasionally.
- Gravy: Uncover and cook for another 5–10 minutes, stirring the gravy occasionally, until the chicken is fully cooked through and the sauce has reduced into a thick, creamy gravy.
- Finale: Fluff the rice, serve it alongside the coconut chicken and spoon plenty of that thick gravy over the plate. Gravy people will know what to do.
The result was tender, seasoned chicken surrounded by a creamy coconut gravy with little pieces of pepper, tomato, onion, scallion and thyme throughout. The coconut gave the sauce its richness without overpowering the seasoning, while the ketchup added a little sweetness, colour and depth. Most importantly, there was enough gravy to make sure the rice never had to fend for itself.
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My Kitchen Creations: Original Recipes and Cooking Experiments
This recipe is part of my growing collection of homemade dishes, creative ingredient combinations and unexpected kitchen discoveries. Explore more of my cooking adventures and the personal stories behind the meals that made it onto my table.
How Much Gravy Is Too Much Gravy?
For me, the answer may be there is no such thing. If you try this Coconut Chicken Lunch, would you keep the gravy thick like mine or make yours a little lighter?
