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.
Looking forward to cooking this! Quick question… does the chicken skin not loose it’s crispiness when you baste it during cooking?
I’ve never had an issue with that. Just don’t baste it in the last 15 minutes, and it should be good. Chicken usually takes 15 minutes per pound and you should baste about once every 20-25 minutes. I typically stop basting 15-20 minutes before it should be done. Please let me know how it goes.
I read this recipe and it looks like it will be very good!I am thinking it would be easier to braise the chicken in a Reynolds oven bag.Iuse an oven bag to cook my beef or pork.pot roast! Whenever I can I like to cook the easiest method of setting it up and forget it! This chicken recipe could also be prepared in a slow cooker after searing it on all sides to brown it! Thanks for all your recipe ideas
Thank you, Nellie! Sure you are going the right way. Once you try please let me know how it turns out:)
Great recipe! I have purchased whole local chickens and it’s nice to have a new way to cook them. I added about a tablespoon of Thai red curry paste to the coconut milk also. Everyone in the family loved it! Definitely a keeper.
Thank you for taking the time to leave a comment, Laura. I’m so happy it all worked out great for you.