Braised Chicken in Coconut Milk

Braising chicken in coconut milk gives you fall-off-the-bone tender chicken swimming in a rich coconut milk sauce. Add in some potatoes and carrots, and boom—comfort food meets tropical vibes in the easiest one-pot dinner of your dreams.

Course Main

Cuisine Asian, Fusion

Diet Gluten Free

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 445kcal

Author Imma

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.

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.

Nutrition