Best Coconut Milk Braised Chicken Recipes
ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Provided by Colu Henry
Categories dinner, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
- Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
- Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
- Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.
COCONUT MILK-BRAISED CHICKEN
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and shreddable, perfect for dragging through the rich coconut sauce and eating with fluffy rice or warm flatbread.
Provided by Chris Morocco
Categories Bon Appétit Dinner Chicken Braise Coconut Ginger Lemongrass
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that's what you've got). Add lemongrass, ginger, and garlic.
- Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 minutes.
- Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
CHICKEN BRAISED WITH WHITE POPPY SEEDS, COCONUT MILK AND TOMATOES
Provided by Kay Rentschler
Categories dinner, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Break cardamom pods open, and knock out small black seeds. Discard pods. In clean spice grinder, process cardamom and poppy seeds to fine meal. Transfer to bowl, fluff and separate any small clumps with fingertips. Set aside.
- Drain tomatoes, reserving 1/4 cup juice. Seed tomatoes, and julienne. Set aside.
- Dry chicken thighs on paper towel. Heat almond oil in 12-inch nonstick skillet. Add chicken, and cook until well browned, turning once. Sprinkle with salt and pepper, transfer to a plate and set aside.
- In same skillet, saute onions over medium heat until brown, stirring frequently, for 5 minutes. Stir in ground seeds, garlic, ginger, chilies, garam masala, tomato paste and reserved juice, and saute, stirring frequently until fragrant, about 2 minutes.
- Add coconut milk, chicken broth and tomatoes to pan, and bring to simmer. Return chicken thighs to sauce, cover, reduce heat to low and simmer until chicken is tender, about 15 minutes. Put chicken on warm platter, turn heat to high, and simmer sauce, stirring often, until it will coat the back of a spoon, 5 to 7 minutes. Add 1 teaspoon salt or more. Stir cilantro into sauce; spoon sauce over chicken. Serve with basmati rice and, if desired, wedges of lime.
Nutrition Facts : @context http, Calories 745, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 6 grams, Protein 83 grams, SaturatedFat 18 grams, Sodium 1655 milligrams, Sugar 7 grams, TransFat 0 grams
COCONUT MILK AND THYME BRAISED CHICKEN RECIPE
Provided by á-48831
Number Of Ingredients 9
Steps:
- Preheat oven to 375F degrees. Season chicken pieces with salt and pepper. Heat olive oil and butter in a dutch oven or any other heavy pot that is stovetop and oven safe. Add chicken pieces to the pot and cook for 4 minutes; flip and continue to cook for 4 minutes or until chicken is browned on all sides. Add thyme sprigs and garlic; cook and stir for 30 seconds. Add coconut milk, cover and bake for 50 minutes to 1 hour, or until chicken is cooked. Remove from oven and let stand several minutes.
COCONUT MILK AND THYME BRAISED CHICKEN
Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat oven to 375F degrees.
- Season chicken pieces with salt and pepper.
- Heat olive oil and butter in a dutch oven or any other heavy pot that is stovetop and oven safe.
- Add chicken pieces to the pot and cook for 4 minutes; flip and continue to cook for 4 minutes or until chicken is browned on all sides.
- Add thyme sprigs and garlic; cook and stir for 30 seconds.
- Add coconut milk, cover and bake for 50 minutes to 1 hour, or until chicken is cooked.
- Remove from oven and let stand several minutes.
- Serve.
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