I made this recipe with skinless chicken breasts on the bone. I omitted the oregano and bay leaf because of preference. The sauce turned out great, although I added about 2/3 of the entire can of coconut milk, about a cup and 1/2, because I wanted my sauce to be more milky than vinegary. We enjoyed our coconut chicken with jasmine rice and steamer bag veggies that included califlower, snowpeas, and carrots in a basil sauce. My entire family loved it, and it was not too much seasoning for my 5 year old and 9 month old.

Very easy and super yummy! I added carrots and mushrooms toward the end and served over jasmine rice.

I love this recipe. Sauce is really really delicious and it is very easy to make. Love it...

Cooking this right now.. The house smells divine! If it tastes as good as it smells we are all in for a treat! I followed the recipe to a T except I also added 1 1/2 c of coconut milk and will probably make a slurry to slightly thicken.. Serving with jasmine rice and a fresh green salad with homemade orange rosemary vinaigrette.

Have just cooked this (in UK), it was absolutly lovely, whole family loved it! I, like others above added more coconut milk too, so was nice n creamy.. : )

I was looking for something new to do with my chicken, I had a can of coconut milk in the pantry and googled coconut chicken. I found this recipe. So glad I did It was so tasty! We also had it over jasmine rice but I used chicken thighs instead of breast. I also omitted the bay leaf but maybe I'll put it in whole during the final simmer next time. Instead of parsley I used fresh cilantro and I used apple cider vinegar instead of white. I also used the whole can of coconut milk. I will definitely make this again, next time I'm going to use less chicken stock & vinegar and a whole can of coconut milk again to have it a little thicker and just a little less tangy for our taste. This was a great base recipe, keeper.

I made a few adjustments; used 2 large bone-in breasts, used about 2 tbsp. malt vinegar and only one cup of chicken stock and a few rosemary sprigs instead of oregano and 1/2 of a whole bay leaf, added one can of coconut milk and served on linguini; YUM!