Braised Chicken in Coconut Milk
Let me put it this way: Braised chicken in coconut milk is not your average weeknight chicken. We’re talking fall-off-the-bone tender, swimming in a rich coconut milk sauce that’s liquid gold. Add in some potatoes and carrots, and boom—comfort food meets tropical vibes in the easiest one-pot dinner of your dreams.
Here’s the thing—most of us only pull out a whole chicken when there’s company coming over, right? But I say, why wait? Cooking a whole bird isn’t just doable on a weeknight; it’s smart. You get white and dark meat, the bones amp up the flavor, and leftovers are a given that’s quite useful.
This dish pulls in bold aromatics—ginger, garlic, lemongrass, thyme—and lets them do the heavy lifting. Half the mixture gets tucked inside the chicken, perfuming it from the inside out, then brown that bird and braise it in creamy, luscious coconut milk. Oh, and I sneak in a little curry powder, too—not enough to scream “curry chicken,” just enough to whisper it. Trust me, it works.
Why Braising Chicken in Coconut Milk Works
Braising chicken involves browning it and then gently cooking it in liquid until it becomes incredibly tender and succulent. This method keeps the meat juicy and infuses it with layers of flavor from the aromatics and spices. It’s a super economical way to feed the whole family, and if you’ve got a Dutch oven and 90 minutes, you’re golden. Bonus: it makes your house smell amazing.
In this recipe, the braising liquid of choice is coconut milk. As you know, quality coconut milk is rich and fatty, which is why I love it. Homemade is even better – if you are up for it, try it. Trust me when I say that the sauce is dangerously delicious! You will want to pour it on everything.
How to Braise Chicken in Coconut Milk
Prep the Chicken
- Rinse the chicken inside and out, then pat it dry with paper towels. Rub inside the cavity, the skin, and under the skin where possible with salt and white pepper, seasoning it uniformly. Replace the salt with Creole salt if desired.
- Marinade – In a small bowl, combine the garlic, ginger, thyme, lemongrass, and onion with a tablespoon of oil or coconut milk. (Photo 1)
- Marinate – Generously baste the cavity of the chicken with half of the lemongrass mixture, apply some of the liquid to the exterior of the chicken, and then refrigerate until ready to cook. (Photo 2)
- Get Ready – When ready to cook, heat the cooking oil in a Dutch oven (preferably with a tight-fitting cover) over medium heat.
- Sear – Place the chicken breast side up and brown it for 3-5 minutes until the skin is crispy. Carefully flip the chicken using tongs and crisp the other side for another 4-5 minutes. It usually takes me 10-12 minutes total time to brown it, depending on the size of the chicken. (Photos 3-4)
Braise It
- Remove the chicken from the Dutch oven and put it on a large plate. Pour off the excess fat, leaving about 2 tablespoons in the bottom.
- Saute – Mix the remaining lemongrass mixture with paprika, curry powder, and cayenne pepper, and sauté until fragrant (about a minute). Be careful to avoid burning it. (Photo 5)
- Braising Liquid – Add coconut milk and broth. Return the chicken to the pot and bring to a boil. (Photos 6-7)
- Braise – Finally, cover the pot, place it in the oven, and let it braise, basting occasionally with its own juices until the chicken is tender. It usually takes 75-90 minutes to reach an internal temperature of 165℉ (74℃). (Photo 8)
- Serve – Let the braised chicken rest for about 10 minutes, then carve and serve it over rice with the sauce and vegetable sides. Garnish with cilantro or fresh parsley.
Recipe Tips & Notes
- Try a tropical twist. Toss in chunks of fresh pineapple or mango during the last 20 minutes of cooking for a sweet, tangy burst of flavor.
- Sneak in some veggies. Add bell peppers, green beans, peas, carrots, or baby spinach during the last 10 minutes of braising to boost the nutrition and make it a one-pot meal.
- If you have time to marinate the chicken and refrigerate it overnight, it tastes even better.
- An enameled cast iron pan works best because it heats evenly and retains that heat well.
- Since we’re braising the chicken, don’t submerge it completely in the coconut liquid.
- You can leave out the onions if you’re not a fan of them. I’ve made this several times without, and it tastes just as good.
- If you are unfamiliar with lemongrass, it’s a lemony grass stalk that adds a citrus hit with distinct floral notes. This versatile herb is available in most supermarkets and is always on hand in Asian markets.
- Turn this recipe into Burmese chicken braised in coconut milk with a little fish sauce and lime juice instead of lemongrass.
Make-Ahead and Storage Instructions
You can prep coconut braised chicken a day in advance—just brown the chicken, add the aromatics, and store it all in the fridge until you’re ready to braise. Once cooked, it holds up beautifully in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the oven, adding a splash of coconut milk or broth to loosen the sauce.
The leftovers? Even better. That sauce thickens and deepens in flavor overnight. You’ll be spooning it over everything—rice, veggies, even toast (don’t knock it till you try it).
What Goes With Braised Chicken in Coconut Milk
Let’s talk sides. You need something to soak up all that dreamy sauce. Coconut rice is my go-to—creamy on creamy never hurt anybody. Steamed jasmine rice, crusty bread, and mashed potatoes all work great. Roasted or sautéed greens make a beautiful contrast to the richness as well.
More Chicken Recipes With a Tropical Twist
- Brown Stew Chicken
- Trinidad Chicken Roti
- Jamaican Chicken and Pumpkin Soup
- Jerk Chicken Wings
- One Pot Caribbean Jerk Chicken and Rice
Watch How to Make It
[adthrive-in-post-video-player video-id=”kxiwjXwD” upload-date=”Mon Aug 06 2018 20:31:44 GMT+0000 (Coordinated Universal Time)” name=”Braised Chicken in Coconut Milk” description=”Braised Chicken in Coconut Milk- This Whole chicken is INCREDIBLY juicy ,tender , flavorful and the meat is falling off the bones. Throw in some potatoes, carrots and you have yourself an effortless one pot weeknight meal.”]
This blog post was originally published in February 2017 and has been updated with additional tips, new photos, and a video
Braised Chicken in Coconut Milk
Ingredients
- 1 4-5 pound (2-2.5k) whole chicken
- 1 tablespoon (15-20g) salt (adjust to preference or replace it with Creole salt)
- 1 teaspoon (2-3g) white pepper
- 3-4 cloves garlic, minced
- 1 teaspoon (5g) grated ginger
- 1 tablespoon (6g) minced thyme
- 1½ tablespoons (7-9g) finely diced lemongrass
- ½-1 medium onion, diced
- 2-3 tablespoons neutral-flavored oil (canola, vegetable, or any oil with a high smoke point)
- 2 teaspoons (5g) smoked paprika
- 1 teaspoon (2-3g) curry powder
- ½-1 teaspoon (1g) cayenne pepper or more
- 1 15-ounce can coconut milk (regular or light)
- 1 cup (235-240ml) chicken broth (or water; more as needed)
- 1-2 pounds (450-900g) new potatoes
Instructions
- Preheat the oven to 375°F (190℃).
- Rinse the chicken inside and out, then pat it dry with paper towels. Rub inside the cavity, the skin, and under the skin where possible with salt and white pepper, seasoning it uniformly. Replace the salt with Creole salt if desired.
- In a small bowl, combine garlic, ginger, thyme, lemongrass, and onion with a tablespoon of oil or coconut milk.
- Generously baste the cavity of the chicken with half of the lemongrass mixture, apply some of the liquid to the exterior of the chicken, and then refrigerate until ready to cook.
- When ready to cook, heat the cooking oil in a Dutch oven (preferably with a tight-fitting cover) over medium heat.
- Place the chicken breast side up and brown it for 3-5 minutes until the skin is crispy. Carefully flip the chicken using tongs and crisp the other side for another 4-5 minutes. It usually takes me 10-12 minutes total time to brown it, depending on the size of the chicken.
- Remove the chicken from the Dutch oven and put it on a large plate. Pour off excess fat, leaving about 2 tablespoons in the bottom.
- Mix the remaining lemongrass mixture with paprika, curry powder, and cayenne pepper, and sauté until fragrant (about a minute). Be careful to avoid burning it.
- Add coconut milk and broth. Return the chicken to the pot and bring to a boil.
- Finally, cover the pot, place it in the oven, and let it braise, basting occasionally with its own juices until the chicken is tender. It usually takes 75-90 minutes to reach an internal temperature of 165℉ (74℃).
- Let the chicken rest for about 10 minutes, then carve and serve it over rice with the sauce and vegetable sides. Garnish with cilantro or fresh parsley.
Tips & Notes:
- Feel free to replace the whole chicken with 4-5 pounds of bone-in, skin-on chicken thighs.
- Use leftover chicken in spring rolls for an ideal leftover makeover.
- For a slow cooker version, remove the chicken’s skin, saute the seasonings, and slow cook it with the rest of the ingredients for 4-7 hours.
- Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This recipe is good,
However some things are missing. There is no mention in the instructions about cooking the onion.
It also mentions a tight fitting lid on the dutch oven but then doesn’t tell you to use it.
It would be nice to put when to add the potatoes in too.
This is in the oven and I look forward to eating this with my family
Hi Kimba!
For the onions – you add it with the garlic, thyme, and lemongrass combination.
For the potatoes – throw in the potatoes right before placing in the oven, you may need to add a little more water. 1 cup if adding potatoes and carrots
For the lid – you may use a dutch oven with a tight fitting lid
Hope this helps! Thank you 🙂
Hi, I made your baked pork chops and we LOVED them! Next I am going to make the Braised Chicken in Coconut Milk. If you do not do the potatoes then do you not add the cup of water? Is the sauce better without the potatoes or just as good?
Where do I find the Creole salt or a recipe for it? I know I can use regular salt as I saw above but I would love to try Creole salt.
Thank you for such great recipes. I will make many of them!
Hi Elena. The sauce would taste as good with our without the potatoes :). Feel free to adjust the consistency of the sauce to your taste. As for the Creole Salt, this is a mix of creole seasoning and salt to taste. Here is the recipe for my homemade creole seasoning https://www.africanbites.com/creole-seasoning/. I can’t wait for you to try out other recipes. Happy Cooking!!
I have made this several times, love it. I do add a bit extra coconut milk and I have used berbere seasoning in place of curry with success.
Thanks for the feedback. Happy to hear it worked out well for you.
What is Creole salt and can I just use regular salt?
Yes, you can use regular salt.
Thank you for sharing the recipe. I cooked the dish yesterday and my family enjoyed it very much!
Glad you and your family enjoyed it, KC! Thanks for stopping by. 🙂
I live in a rural are and can’t find lemongrass. Would grated lemon rind work?
It might not have that distinctive taste but it would do just fine.
Hi Imma!
I am so excited about trying this recipe. Question…I’m confused about the spices. You said to add remaining mixture to pan…how much are you suppose to use to rib in the chicken, and how much to add to the pan to sauté before cooking the chicken? Thank you!
Hi Melanie, There isn’t really a set amount . Any leftovers from marinating the chicken.If no leftovers , remove as much as possible from it and add to the the pot. Hope this helps
Also, can you recommend some other vegetables that I could throw in that might pair nicely??
Carrots, green beans, turnips, squash.
Hi, this looks really good, I’d like to make it tomorrow. It says 13 – 15 oz cans of coconut milk? Is that correct? I’m not sure, maybe it’s supposed to be 1 or 3. Please let me know! 🙂 Thanks. Can’t wait to try.
Sorry for the late response! it is either 13 or 15 ounce can of coconut milk . One Canned Coconut Milk
Hi Imma, I have been loving your recipes and everything I have tried on here is amazing ! I love this recipe as well and I was wondering what changes would I need to make if I used a skillet (since it can be cooked on and can be put in the oven, we dont have a dutch oven) and instead of using whole chicken, we use thigh chicken pieces.
Thank you for your help and thank you for the amazing recipes.
Thanks Erum! No changes at all . Make sure it’s big enough for the chicken.
Hi – making this today and was wondering when to add the onion? Thank you so much for sharing your amazing recipes!
Hi Becky! You add it with the garlic , thyme and lemon grass combination.
Thank you!! I made this yesterday and it turned out amazingly. The chicken was so moist and fell apart when I went to carve it. It was delicious and had so much flavor.
Hello. Cooked this, using chicken thighs and light coconut milk, in the slow cooker.
Absolutely delicious, but the sauce looked ‘curdled’ and very watery, not lovely and smooth like yours. Where did I go wrong?
OH No! It must have been the coconut milk . It’s best to use the canned variety .
Hello Emma, I tried yr recipe …..delicious!!!
Your son is so lucky to have you Imma. My mom is a great cook, but so lazy that in my childhood I mostly remember having to eat prepackaged meals like liophilized potato puree and readymade tortellini with knorr broth. We got to taste her lasagne once a year but that was it (luckily my grandma stepped in often – she was amazing and to me her food will remain always untopped in my mind). But your son…wow. It’s like having a restaurant at home (Mom’s). I have never cooked a whole chicken but this recipe I shall keep in mind. I love coconut milk sauces with curry and lemongrass, and I would love to pair this with some honest french fries and tamarind chutney.
If i were to add potatoes and carrots will i need more liquid? And when to add them?
Add 1 cup water , then throw in the potatoes and carrots right before placing in the oven. Happy cooking!!!
This was so delicious!!! Your recipes have made my life easier. Everything I have made has been wonderful.
This looks delicious thanks you always sending healthy recipes I appreciate it very much thanks
My Pleasure!!! Thanks for letting me know.
This sounds so yummy. Do think cooking this in a pressure cooker would be ok? Of course, I would braise the chicken first and then transfer it to the pressure cooker.
It sure would . You just have to adjust cooking times.
P.S It would be better for you to marinate the chicken overnight for best results.
Thanks Imma for this recipe and for answering my question so promptly. I will definitely try this one next week, this looks like another winner!
I still can’t find “smoked paprika” any suggestions?
I get mine from Trader Joes. Costco use to carry it but they don’t anymore. Also have you tried Amazon?
Lovely Whole Chicken dish! Luv Lemongrass flavor in dishes as well. What’s your reasoning for wanting to leave out the onions? I luv The sweet caramelized flavor Onions would give and or melting away as the chicken braise. I guess it may save having to strain the sauce at the end maybe if you want a clean sauce for playing. The Paprika though gives the Coconut Milk a really nice color.
This reminds me much of that “Kedjenou” Chicken dish you did not too long ago which was Flavor goodness having made it. In this one it’s an entire Chicken is braised in Coconut Milk stock. I can tell though that this Chicken dish is pure Flavortown! Will stick it on my short menu.
Urban stop it ! you are making me hungry the way you describe the onions. I wish I had some in there . But my son dislikes onions , especially when when he just wants to lick the sauce Yes! he does that.
It tastes great with or without.
Me Love Paprika! I include it in 99% of my recipes. Just can’t help it .