Braised Chicken in Coconut Milk
Ingredients
The Chicken
-
4-5
pound
whole bone-in chicken skin on
-
to taste
Creole Salt
Aromatics
-
3-4
cloves
garlic, minced
-
1
teaspoon
grated ginger
-
1
Tablespoon
minced thyme
-
1½
Tablespoons
finely diced lemongrass
-
½-1
medium
onion, diced (optional)
Cooking Ingredients
-
2-3
Tablespoons
cooking oil (canola or vegetable)
-
2
teaspoons
smoked paprika
-
1
teaspoon
curry powder
-
½-1
teaspoon
cayenne pepper or more
-
13-15
oz
canned coconut milk (regular or light)
-
1
cup
water or more
-
1-2
pounds
baby new potatoes (optional)
-
1
teaspoon
white pepper (optional)
Instructions
- Preheat the oven to 375°F.
- Rinse the chicken and pat it dry, then rub it with Creole salt and white pepper.
- Mix garlic, ginger, thyme, and lemongrass with oil or coconut milk, and baste the chicken inside and out with this mixture.
- Refrigerate the chicken until ready to cook.
- Heat oil in a Dutch oven and brown the chicken on both sides for about 10-12 minutes.
- Remove excess fat from the pot, leaving about 2 tablespoons.
- Add the remaining lemongrass mixture, curry powder, cayenne pepper, and paprika, sautéing until fragrant.
- Add coconut milk and water, then return the chicken to the pot and bring to a boil.
- Cover and place the pot in the oven, cooking for 75-90 minutes until the chicken is tender and reaches an internal temperature of 165°F.
- Carve the chicken and serve over rice with sauce and vegetables.
Nutrition Facts (estimated)
Servings
6-7
Calories
457
Total fat
32g
Total carbohydrates
5g
Total protein
34g
Sodium
133mg
Cholesterol
136mg
You might also like