top of page
  • Andy

Coconut Chicken Mac & Cheese

Updated: Aug 28, 2021

Coconut Chicken Mac and Cheese



3 Tbsp canola oil

2 Tsp minced garlic

1 Tsp minced ginger

1/2 Tsp ground Turmeric

1/2 Tsp ground cumin

1/4 Tsp ground cardamom

1/2 Tsp Cinnamon

1/4 Tsp ground clove

1/2 Tsp ground Blk pepper

1/4 Tsp cayenne pepper

1/2 Tsp celery seeds

1 Tsp salt

1/2 cup coconut milk

1 whole chicken cut up

Directions, part one

1. Heat oil in a large skillet over medium heat; add the dried spices, minced garlic, and ginger. Stir and heat until spices are fragrant about two minutes.

2. Add coconut milk, stir, reduce heat to low medium and add chicken to skillet. Cover and cook chicken for about 30 to 40 minutes until completely cooked through. Turn chicken over midway through the cooking process.

3. When the chicken is completely cooked through remove it from the skillet and set it aside to cool. Once cool, shred chicken, place in a large bowl for the next step.

Mac & Cheese

Preheat oven to 450 degrees F


1 1/2 cups shredded coconut, plus 3 Tbsps

2 1/2 cups coconut milk

2 cups heavy cream

4 medium diced shallots

1 minced jalapeño pepper

3 Tsp minced garlic

2 Tsp minced ginger

1 1/2 Tsp cumin seeds

1 Tsp celery seeds

1/2 Tsp Cinnamon

1/2 Tsp ground Turmeric

1/4 Tsp ground cardamom

1/4 Tsp ground clove

1 1/2 Tsp ground Blk pepper

1 Tsp salt

1 Lb box of dried pasta, I use mezze penne

8oz mascarpone cheese

8oz Asiago cheese, shredded

1/2 lb of Australian Cheddar cheese, shredded

1/2 lb Capricho de Cabra goat cheese, crumbled

1/2 lb mozzarella cheese, diced

1/2 cup of chopped fresh cilantro

Directions part two

4. Prep the pasta as directed on the box, drain, and add to the large bowl with the chicken.

5. In the saucepan over medium-low heat, add the shallot and cook until tender.

6. Add the minced garlic, ginger, and jalapeno pepper, stir and cook for about one minute.

7. Add the balance of the spices and the coconut milk, reduce the heat to low, and simmer for 5 minutes.

8. Add the 1 1/2 cups shredded coconut, heavy cream, and simmer for an additional 5 minutes.

9. Remove from the heat, add the mascarpone, stir until completely melted.

10. While the sauce is simmering add cilantro, all but a tablespoon of each cheese to the large bowl with the pasta and chicken and toss.

11. Pour sauce over pasta, chicken, and cheese mixture in a bowl. Toss to coat pasta and the cheese starts to melt.

12. Pour mixture into a large deep baking dish. Sprinkle over the top of the remaining cheese and shredded coconut.

13. Bake for about 20 minutes until the top begins to brown.

14. Remove from oven, let sit for about 10 to 15 minutes before serving.

15. Enjoy Cooking

7 views0 comments

Recent Posts

See All
bottom of page