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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.
Course Main
Cuisine Fusion
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 -7
Calories 457kcal
Author Imma


  • 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


  • 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


Calories: 457kcal | Carbohydrates: 5g | Protein: 34g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 133mg | Potassium: 526mg | Fiber: 1g | Vitamin A: 705IU | Vitamin C: 9.3mg | Calcium: 38mg | Iron: 3.4mg