Braised Chicken in Coconut Milk – This whole chicken is INCREDIBLY juicy, tender, flavorful and the meat just falls off the bones. Throw in some potatoes, carrots and you have yourself an effortless one pot weeknight meal.
A chicken dinner featuring a whole chicken is often reserved for special occasions. We all tend to go to chicken breasts or thighs for convenience but why not cook a whole chicken every once in a while? Not only is it easier than you think but cooking it whole means more flavor since the bones are intact and both white and dark meat is present.
You get all of that with this recipe and more. Lemongrass, thyme, garlic, and ginger are combined and half of that is placed into the cavity to infuse the chicken with flavor and aromatics from the inside out. They permeate the meat and come through as lovely background flavors. The whole chicken is then browned and popped into the oven to braise.
Braising requires a cooking liquid and the liquid of choice in this recipe is coconut milk. As you know, quality coconut milk is very rich and fatty which is why we love it. Homemade is even better – if you are up for it, try it.
When used for braising, it does a great job at giving the meat some flavor and even more importantly, keeps it moist. And the sauce can be used to spoon over rice or vegetables.
True to my form of cooking, I always tend to bring in extra bold flavors and a teaspoon of curry powder is added – I know what you are thinking…..
Curry chicken?
Not quite.
The teaspoon adds just enough so it blends in with the other ingredients without taking over the other ingredients. Also blends in with the lemongrass. If you are unfamiliar with lemongrass, it’s a lemony stalk which adds a citrus hit with a distinct floral aspect. Available in most supermarkets – especially in Asian Markets.
OH MY! That sauce is SOOO DELISH! You will want to pour it on everything.
This is all cooked in a Dutch oven (or an oven safe pot) until the meat is tender and the braising liquid has seeped into the chicken.
From there, all you have to do is serve it up. You can also pair it with this coconut rice right here
I give you permission to nibble on the bones!!!
Enjoy!!!
Notes
- If you have time marinate the chicken and refrigerate overnight – it tastes even better.
- It’s best to use an enameled cast iron because it heats evenly and retains temperature well.
- Since we are braising the chicken it should not be submerged into the coconut liquid.
- You can completely leave out the onions – tried it several times and it tastes great without it.
Watch How to Make It
Braised Chicken in Coconut Milk
Ingredients
- 4- 5 pound whole bone-in chicken skin on
- Creole Salt to taste
- 3-4 garlic cloves minced
- 1 teaspoon grated ginger
- 1 Tablespoon minced thyme
- 1 1/2 Tablespoons finely diced Lemongrass
- 2-3 Tablespoons cooking oil Canola, vegetable
- 2 teaspoons smoked paprika
- 1 teaspoon curry powder
- ½-1 teaspoon cayenne pepper or more
- ½ -1 medium onion diced
- 13 - 15 oz canned coconut milk regular or light
- 1 cup water or more
- Optional
- 1- teaspoon white pepper
- 1– 2 pounds baby new potatoes
Instructions
- Preheat the oven to 375° F
- Rinse chicken with water, inside and out, then pat dry with paper towels. Rub inside and out chicken with salt, white pepper slipping salt under skin where possible and rubbing some into cavities. so that it's uniformly distributed. Or you may use creole salt Like I did.
- In a small pan combine garlic, ginger, thyme, and lemon grass. Mix with about 1-2 tablespoon oil or coconut milk
- Generously baste inner cavities of chicken with lemon grass mixture, apply some of the liquid from the mixture to exterior of the chicken- then refrigerate until ready to cook.
- When ready to cook add oil to a Dutch oven (preferably with a tight fitting cover) over medium.
- Place the chicken, breast-side up, and let it brown for about 3-5 minutes, until skin is crispy Carefully flip the chicken, using a tong and crisp the other side for another 4 minutes or more per side. It usually takes me about 10-12 minutes to brown depending on chicken.
- Remove the Dutch oven
- From the heat, put the chicken on a plate, and pour off any excess fat from the chicken- leave about 2 Tablespoons.
- Add the remaining lemon grass mixture, curry powder, cayenne pepper, and paprika sauté until fragrant - about a minute. Be careful! Don’t let it burn.
- Add coconut milk and broth/water. Return chicken back to the pot. Bring to a boil.
- Finally place chicken in oven, cover and let it cook, basting occasionally with it’s own liquid until chicken is tender . About 75 -90 minutes or until internal temperature reads 165 degrees
- Carve the chicken and serve over rice with a with sauce and vegetables. Garnish with the fresh parsley
Nutrition Information:
Carol says
I live in a rural are and can’t find lemongrass. Would grated lemon rind work?
ImmaculateBites says
It might not have that distinctive taste but it would do just fine.
Melanie says
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!
ImmaculateBites says
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
Alia says
Also, can you recommend some other vegetables that I could throw in that might pair nicely??
ImmaculateBites says
Carrots, green beans, turnips, squash.
Alia says
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.
ImmaculateBites says
Sorry for the late response! it is either 13 or 15 ounce can of coconut milk . One Canned Coconut Milk
Erum says
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.
ImmaculateBites says
Thanks Erum! No changes at all . Make sure it’s big enough for the chicken.
Becky says
Hi – making this today and was wondering when to add the onion? Thank you so much for sharing your amazing recipes!
ImmaculateBites says
Hi Becky! You add it with the garlic , thyme and lemon grass combination.
Becky says
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.
Penny says
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?
ImmaculateBites says
OH No! It must have been the coconut milk . It’s best to use the canned variety .
Rosemary says
Hello Emma, I tried yr recipe …..delicious!!!
Didina Gnagnide Angorinie says
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.
Danie says
If i were to add potatoes and carrots will i need more liquid? And when to add them?
ImmaculateBites says
Add 1 cup water , then throw in the potatoes and carrots right before placing in the oven. Happy cooking!!!
Stacy says
This was so delicious!!! Your recipes have made my life easier. Everything I have made has been wonderful.
Mavis says
This looks delicious thanks you always sending healthy recipes I appreciate it very much thanks
ImmaculateBites says
My Pleasure!!! Thanks for letting me know.
Cheri says
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.
ImmaculateBites says
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.
D.Blake says
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?
ImmaculateBites says
I get mine from Trader Joes. Costco use to carry it but they don’t anymore. Also have you tried Amazon?
Urban @ Urbanskitchen.com says
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.
ImmaculateBites says
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 .