Chicken Braised in Coconut Milk Recipe

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12 votes | 17505 views

For a more kid-friendly, non-spicy version, just do steps 2-4. It’s still super-moist and delicious – and even faster and easier! On really rushed days, you could even skip the onion/garlic/ginger in step 3 and just add the coconut milk – it’s still good!

Serve with steamed rice.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.55 view details
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • 2 teaspoons ground coriander
  • ¼ teaspoon turmeric
  • 2 tablespoons white wine vinegar (or apple cider vinegar, if you prefer)
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 thinly sliced onion
  • 2 tablespoons minced garlic (can be from a jar)
  • 1 tablespoon minced fresh ginger (can be from a jar)
  • 1 can (14 oz) coconut milk
  • 1 teaspoon salt, or to taste
  • Thin red and green bell pepper rings, for garnish

Directions

  1. Mix together first 5 ingredients until smooth. Rub over chicken breasts.
  2. Heat the oil in a heavy skillet over moderately high heat. Add the chicken and cook for 3-4 minutes per side, until light brown. Transfer to a plate.
  3. Add the onion, garlic and ginger to the skillet and cook, stirring, for 3-4 minutes, until lightly browned. Add the coconut milk and salt, and bring to a gentle boil.
  4. Add the chicken back into the skillet. Reduce heat and simmer uncovered, for 18-20 minutes, turning the pieces once or twice.
  5. Transfer the chicken to a serving dish and garnish with pepper rings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 188g
Recipe makes 4 servings
Calories 299  
Calories from Fat 215 72%
Total Fat 25.42g 32%
Saturated Fat 19.37g 77%
Trans Fat 0.01g  
Cholesterol 27mg 9%
Sodium 628mg 26%
Potassium 424mg 12%
Total Carbs 7.52g 2%
Dietary Fiber 1.0g 3%
Sugars 1.15g 1%
Protein 13.43g 21%
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Reviews

  • Anna
    I did leave out step 1 for my kids and they LOVED it! It was easy and perfect for a quick weekday meal the entire family could eat. I love coconut milk so I used two cans so we would have lots of extra sauce to put over rice!
    I've cooked/tasted this recipe!
    This is a variation
    • Aspen Lee-Moulden
      I made this for dinner tonight. it was delicious! Served it with rice, naan and peas. I used fresh cilantro instead of the ground coriander and left the rub on the chicken breasts for an hour before cooking. I also used light coconut milk. I'll be making this again! Thanks for a wonderful recipe!
      I've cooked/tasted this recipe!
      This is a variation
      • John Spottiswood
        This is a really full flavored and tasty dish. Our kids enjoyed it, too. It's also quite colorful.
        I've cooked/tasted this recipe!
        • Nancy Miyasaki
          I made this a few nights ago for my family and we were all really happy with it. It was simlar to the Thai Basil Chicken that I make often, but was a nice change of pace. Nice to have another simple but tasty chicken dish for the rotation! I doubled the recipe and only used 1 can of coconut milk. It was still plenty rich and had plenty of sauce.
          I've cooked/tasted this recipe!
          This is a variation
          • sylvia patton
            i like the read up on this dish, will be trying it myself soon
            I've cooked/tasted this recipe!
            This is a variation
            • Gina Small
              Oh sweet mama - I made this tonight and it was delicious! I used chicken thighs instead of breasts. It was served over brown rice with sauteed asparagus on the side. Wine recommendation - Gruner Veltliner.
              I've cooked/tasted this recipe!
              • Vicki Madden
                This looks delicious and I plan to have it for dinner tomorrow!
                I've cooked/tasted this recipe!
                • Jim DeForest
                  It was very tasty. I am just accustomed to more bite in my coconut dishes. I think I will try it with some serranos and some fish sauce. If you like I can post that recipe and you can compare?
                  I've cooked/tasted this recipe!

                  Comments

                  • Shalina Silva
                    January 11, 2013
                    Interesting. I could give this a try soon.
                    • Gina Small
                      February 8, 2010
                      Oh sweet mama - I made this tonight and it was delicious! I used chicken thighs instead of breasts. It was served over brown rice with sauteed asparagus on the side. Wine recommendation - Gruner Veltliner.

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