Simple Pollo al Curry Con Leche de Coco

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Rather than curry powder or turmeric, pollo al curry con leche de coco makes use of a Latin American spice called sazón. This spice adds a rich yellow/reddish color to the coconut curry with chicken as well as delivering plenty of flavor. 

You can use any chicken pieces you want, such as breast, thighs, drumsticks, or a combination of those.

Chicken Coconut Curry Flavors

This is more of a fragrant curry than a spicy one, with the rich creaminess of coconut milk pairing beautifully with the aromatic sazón and the adobo. 

Adobo is a combination of garlic, salt, oregano, turmeric, and garlic, and you can find it in the Latin American food aisle. The onion and bell peppers add a gentle touch of sweetness to the dish.

Pollo al Curry Con Leche de Coco

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 493kcal


  • pounds bone-in skin-on chicken pieces
  • 1 teaspoon sazón seasoning
  • 2 tablespoons canola oil
  • ¼ chopped yellow onion
  • ½ chopped green bell pepper
  • ½ chopped red bell pepper
  • 13½ ounces canned coconut milk
  • Adobo powder as needed
  • ½ cup chopped fresh cilantro


  • All ingredients ready? Let's begin!
  • After patting the chicken dry with paper towels, season it with adobo powder.
  • Heat half the oil in a skillet then add the chicken skin side down.
  • Cook for 5 minutes then flip and cook for 5 more minutes skin side up.
  • Put the chicken on a plate and keep it warm.
  • Add the rest of the oil to the skillet then add the bell peppers and onions and cook until tender.
  • Add the sazón and cook for another 30 seconds.
  • Now add the coconut milk and then add the chicken back too in one layer.
  • Once the mixture reaches a boil, turn the heat down and simmer for 25 minutes or until the chicken is cooked, stirring occasionally.
  • Put the chicken on a platter and cover it with foil loosely.
  • Turn the heat up again and simmer the sauce until it thickens a bit.
  • Stir in half the cilantro.
  • Divide the curry between 6 bowls and serve with the remaining cilantro sprinkled on top.



Calories: 493kcal | Carbohydrates: 5g | Protein: 29g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 278mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 23mg | Calcium: 152mg | Iron: 5mg

Handy Notes

  • Use full-fat coconut milk for the richest flavor. Don’t use coconut cream which is too thick or cream of coconut which is sweetened and better suited for making pina coladas!
  • If you can’t find sazón at the store, combine 1 tablespoon each of ground coriander, cumin, achiote (annatto seeds), and garlic powder with 2 teaspoons dried oregano, 1 teaspoon each of salt and onion powder, and ½ teaspoon black pepper.

Pollo al curry con leche de coco makes a delicious dinner. It’s great served over hot, fluffy rice. Coconut curry with chicken is a popular dish in Guatemala as well as Colombia, and you will also find it at Latin American restaurants north of the border.

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