Coconut Milk Braised Chicken Recipe
User Reviews
4.9
Coconut Milk Braised Chicken Recipe
Description
The Coconut Milk Braised Chicken Recipe uses a whole chicken flavored with a combination of ginger paste, lemongrass paste, garlic, lime zest and juice, Thai green curry paste, and cilantro. The preparation involves gently separating the skin from the breasts to spread a lemongrass-based paste underneath, ensuring the flavors permeate the meat. The chicken is then seared in coconut oil to develop a browned crust, which adds texture and depth. After searing, the chicken is braised slowly in coconut milk at a low oven temperature, allowing it to cook thoroughly while remaining moist and tender. The recipe includes tips for removing excess oil after searing to keep the flavors fresh and less heavy. The dish can alternatively be cooked on the stovetop over a very low simmer, offering flexibility in the cooking method. This braised chicken offers a fragrant, tender dish imbued with Southeast Asian influences from the lemongrass and curry paste.
Serving suggestions would naturally include pairing this chicken with rice or steamed vegetables to enjoy the flavorful coconut curry sauce. The gentle braising ensures the chicken stays juicy and infused with aromatic spices, making for a satisfying meal at any table.
Ingredients
- 4 lb. chicken whole
- 4 tablespoons coconut oil divided, melted
- 1 tablespoon ginger paste divided (see notes, 1 teaspoon
- 1 tablespoon lemongrass paste
- 1 teaspoon salt fine sea salt
- lime zest and juice of 1
- 4 cloves garlic minced
- 1 tablespoon thai green curry paste
- 10 tems cilantro leaves and stems separated
- 14 ounce coconut milk about 2 cups, can
Instructions
- Preheat the oven to 325 degrees.
- In a small bowl, mix 2 tablespoons of the melted coconut oil with 1 teaspoon of the ginger paste, the lemongrass paste, and salt. In another small bowl, mix the remaining tablespoon of ginger paste with the lime zest and juice, garlic, green curry paste, and the cilantro stems.
- If there is a string tying your chicken, remove it. Dry the chicken with paper towels. Carefully seperate the skin from the chicken breast, trying not to tear the skin. Using a spoon, spread the mixture with the lemongrass under the chicken skin. If any gets on the chicken skin, remove it with paper towels or it will burn.
- Heat one tablespoon of oil in a large pot or braiser. Place the chicken in the pan, bottom side down to start, and sear it on all sides until it is nicely browned. Use a pair of tongs to turn the chicken, inserting one tong end into the chicken and gripping with the other tong end on the outside of the chicken. When brown, remove the chicken from the pan and pour out the oil. (See notes)
- Add the remaining tablespoon of oil to the pot then pour the mixture from the remaining small bowl into the pot. Let it cook for 1 minute then pour in the coconut milk. Put the chicken in the pot, breast side up. Cover the pot and put it in the oven for 2 hours.
- Remove the chicken from the pot and let it rest for 10 minutes before carving. Bring the liquid that is in the pot to a boil over high heat until it reduces to 1 cup.
- Serve the chicken with the reduced sauce on the side and some cilantro leaves sprinkled over the top.
Notes
- Ginger and lemongrass pastes can be found in the produce section or made fresh by grating ginger and finely mincing lemongrass.
- After searing the chicken, discard the oil in the pan to prevent burning flavors in the braising liquid.
- This dish can also be braised on the stovetop over very low heat, ensuring the liquid simmers just gently without boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 798 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 798kcal | 40% |
| Carbohydrates | 5g | 2% |
| Protein | 57g | 114% |
| Fat | 60g | 92% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 227mg | 76% |
| Sodium | 658mg | 27% |
| Potassium | 616mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1073IU | 21% |
| Vitamin C | 10mg | 11% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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