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12 November, 2017

Braised Chicken in Coconut Sauce

Posted in : Asian, Main Course on by : admin Tags:

This is one of my favorite recipes or rather a variant of a favorite recipe. There are a few things abut it that I absolutely love. Firstly, there is the cooking method involved, Braising. I like to braise meat and poultry because it effectively seals in the juices and release them slowly into the sauce at the later stage of the cook. Secondly there are the ingredients, which are decidedly Southeast Asian in flavor profile.  Thirdly of course there is  Coconut, which happens to be a favorite cooking ingredient in whatever form. I love the way coconut adds a different dimension to any dish. This chicken stew is simple but hearty and very well suited for a family meal. Serve it with rice or over some noodles with a simple side of fresh cut cucumbers, tomatoes and  bok choy or any other fresh salad and you are sorted.

Braised Chicken in Coconut Sauce
Recipe type: Mains
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Chicken braised in Olive oil and simmered in a rich Coconut sauce with fresh herbs and lime zest, coupled with Potato chunks and crunchy Beans.
  • Chicken : 750 gms
  • Olive oil : 1 tbsp
  • Onion : 1 medium
  • Ginger : 1 tsp ground
  • Garlic ; 5 cloves crushed
  • Lemongrass : 1 tsp
  • Coriander ; 1 bunch, leaves and stalks separated
  • Bird eye chillies : 2 deseeded
  • Lime zest : 1 lime
  • Lime leaves : 3
  • Chicken stock : 1 cup
  • Coconut milk : 400 ml
  • Corn starch : 1 tsp
  • Potato : 1 large, cut into chunks
  • Beans : handful
  1. In a blender, blend together onion, ginger, lemongrass, coriander stalks, chillies and lime zest.
  2. Heat oil in a deep saucepan with a tight fitting lid.
  3. Season chicken with a little salt and pepper
  4. Add chicken pieces to the hot oil taking care not to overcrowd them
  5. Fry them till they are golden brown on all sides.
  6. Drain and remove to absorbent paper.
  7. In the same oil, brown potato chunks and keep aside.
  8. Add the garlic to the pan and saute' till light gold
  9. Add the spice paste and cook over medium heat till fragrant
  10. Add the chicken stock and coconut milk and check for seasoning
  11. Put chicken and potatoes back into the pan with the lime leaves
  12. Cover tightly and simmer over medium low heat till cooked through, approximately 30 mins
  13. Add the beans at the last stage of the cook just for 5 mins, so they remain crunchy
  14. Mix cornstarch with a little water and add to the pan, give it a good stir
  15. Remove and garnish with coriander leaves


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