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Braised Chicken in Coconut Milk

A comforting and easy braised chicken dish cooked in creamy coconut milk, perfect for gatherings and adaptable to suit different tastes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai-inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs or drumsticks Thighs are ideal for braising due to their tender texture.
  • 1 can coconut milk Choose full-fat for a creamier consistency.
  • 4 cloves garlic, minced Fresh garlic maximizes flavor.
  • fresh thyme leaves Elevates the dish's brightness.
  • salt and pepper to taste Adjust seasoning at the end.
  • 2 tablespoons olive oil Use high-quality olive oil.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) to prepare for baking.
  2. Heat olive oil over medium heat in a large oven-safe pot.
  3. Season the chicken pieces generously with salt and pepper. Brown them in the pot for about 5 minutes on each side until golden.
  4. Remove the chicken from the pot and set aside; it will finish cooking in the oven.
  5. Add minced garlic to the pot. Sauté for about a minute until fragrant, ensuring it doesn’t burn.
  6. Pour in the coconut milk, scraping any bits from the bottom of the pot. Add fresh thyme and stir.
  7. Return the chicken back to the pot, ensuring it is partially submerged in the coconut milk.
  8. Cover the pot with a lid and transfer it to the oven.
Baking
  1. Bake for 45 minutes, or until the chicken is tender and fully cooked.
  2. Serve warm, drizzling the lush coconut sauce over the chicken.

Notes

This dish is great for meal prep! You can braise the chicken in advance and store it in an airtight container for up to three days. If you plan to freeze, allow it to cool and then transfer to a freezer-safe container for up to three months. For a stunning presentation, serve the chicken in a bowl with the coconut sauce drizzled generously over the top.