Coconut Milk Braised Chicken Recipes
COCONUT MILK-BRAISED CHICKEN
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and shreddable, perfect for dragging through the rich coconut sauce and eating with fluffy rice or warm flatbread.
Provided by Chris Morocco
Categories Bon Appétit Dinner Chicken Braise Coconut Ginger Lemongrass
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that's what you've got). Add lemongrass, ginger, and garlic.
- Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 minutes.
- Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Provided by Colu Henry
Categories dinner, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
- Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
- Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
- Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.
More about "coconut milk braised chicken recipes"
COCONUT MILK–BRAISED CHICKEN RECIPE | BON APPéTIT
2018-12-14 Used whole can of lite coconut milk and bit more curry paste as other reviewers recommended. Basted 3 times. Added the coconut flakes …
From bonappetit.com
4.5/5 (74)Author Chris MoroccoServings 2Estimated Reading Time 5 mins
From bonappetit.com
4.5/5 (74)Author Chris MoroccoServings 2Estimated Reading Time 5 mins
- Place a rack in top third of oven; preheat to 400°. Stir coconut milk and curry paste in a 2-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.
- Divide chicken between plates. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
See details
30 MINUTE COCONUT MILK BRAISED CHICKEN WITH SWEET …
2020-01-02 Add 1 cup broth, the coconut milk, and fish sauce. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. 3. …
From halfbakedharvest.com
4.1/5 Total Time 30 minsServings 6Calories 655 per serving
From halfbakedharvest.com
4.1/5 Total Time 30 minsServings 6Calories 655 per serving
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. 3. Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Turn the instant pot off. To the instant pot, add 1 cup broth, the coconut milk, and fish sauce. Cover and cook on high pressure for 8 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. If the sauce is too thick, add additional broth. Turn the instant pot off. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Heat 2 tablespoons oil in a large Dutch oven or pot set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Transfer the chicken and potatoes to the slow cooker. Add 1 cup broth, the coconut milk, and fish sauce. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
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COCONUT MILK BRAISED CHICKEN - THE ENDLESS MEAL®
2020-03-10 Put the chicken in the pot, breast side up. Cover the pot and put it in the oven for 2 hours. 14 ounce can coconut milk. Remove the chicken …
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4.8/5 (23)Total Time 2 hrs 20 minsCategory DinnerCalories 798 per serving
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- In a small bowl, mix 2 tablespoons of the melted coconut oil with 1 teaspoon of the ginger paste, the lemongrass paste, and salt. In another small bowl, mix the remaining tablespoon of ginger paste with the lime zest and juice, garlic, green curry paste, and the cilantro stems.
- If there is a string tying your chicken, remove it. Dry the chicken with paper towels. Carefully seperate the skin from the chicken breast, trying not to tear the skin. Using a spoon, spread the mixture with the lemongrass under the chicken skin. If any gets on the chicken skin, remove it with paper towels or it will burn.
- Heat one tablespoon of oil in a large pot or braiser. Place the chicken in the pan, bottom side down to start, and sear it on all sides until it is nicely browned. Use a pair of tongs to turn the chicken, inserting one tong end into the chicken and gripping with the other tong end on the outside of the chicken. When brown, remove the chicken from the pan and pour out the oil. (See notes)
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