How do I make coconut milk braised chicken tender and flavorful?

To make coconut milk braised chicken tender and flavorful, start by browning chicken pieces in a hot pan to lock in juices. Then, simmer the chicken gently in coconut milk along with aromatics like garlic, ginger, and onions for 25-35 minutes. Adding spices such as turmeric, cumin, or chili flakes enhances the taste. Cook on low heat to avoid curdling the coconut milk and allow the chicken to absorb the rich, creamy sauce. Finish with fresh herbs like cilantro or basil for added freshness.

Can I use canned coconut milk for braised chicken, and should I use full-fat or light?

Yes, canned coconut milk is ideal for braised chicken because it provides a creamy texture and rich flavor. Full-fat coconut milk is preferred as it results in a thicker, more luxurious sauce and better braising liquid. Light coconut milk is thinner and can lead to a less creamy dish unless thickened. Shake the can well before use and consider stirring the creamy solids and liquid together for consistency.

How long does it take to cook chicken in coconut milk on the stove?

Cooking chicken in coconut milk on the stove typically takes about 25 to 35 minutes. After browning the chicken, add the coconut milk and simmer on low heat with the lid partially on to allow gentle cooking. This timing ensures the chicken cooks through without drying out and gives enough time for the flavors to meld. Always check that the chicken reaches an internal temperature of 165°F (74°C) for safety.

What side dishes pair well with coconut milk braised chicken?

Coconut milk braised chicken pairs well with steamed jasmine rice or coconut rice to soak up the flavorful sauce. You can also serve it alongside sautéed greens, roasted vegetables, or a fresh cucumber salad for balance. Naan or crusty bread works well if you want to scoop up the sauce. For a complete meal, consider adding a side of lentils or a fruity chutney to contrast the creamy richness.

Is coconut milk braised chicken healthy, and what are its nutritional benefits?

Coconut milk braised chicken can be a healthy meal when prepared with lean chicken cuts and fresh ingredients. Coconut milk contains medium-chain triglycerides (MCTs), which may support energy and metabolism. Chicken is a good source of protein and essential nutrients. However, coconut milk is high in saturated fat, so moderation is key. Using vegetables in the dish increases fiber and vitamins, making it a balanced and nutritious option when eaten as part of a varied diet.

Coconut Milk Braised Chicken 30 Minute Potatoes & Rice

Name: Coconut Milk Braised Chicken
Prep time: 15 min
Cook time: PT-487481H1M48S
Total time: PT-487481H1M48S
Cuisine: Thai
Ingredients: – 1 ½ lb (≈ 680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces (or left whole); – 1 Tbsp oil for coating the raw chicken; – 2 tsp ground turmeric; – 3 Tbsp oil for sautéing; – 2 medium shallots, finely chopped; – 2 cloves garlic, minced or grated; – 1 in (≈ 2.5 cm) piece fresh ginger, peeled and grated; – ¼ tsp cayenne pepper (adjust to heat preference); – ½ cup fresh cilantro, chopped, plus extra for garnish; – 1 medium sweet potato, peeled and cut into 1-in (≈ 2.5 cm) cubes; – 1–2 cups chicken broth (≈ 240–480 ml) start with 1 cup and add more if needed for desired sauce thickness; – 2 cups (≈ 480 ml) full-fat coconut milk; – 2 Tbsp fish sauce (reduce to 1 Tbsp if you prefer less salt); – 2 cups (≈ 60 g) fresh baby spinach; – Juice of 2 limes (≈ 30–40 ml); – Kosher salt, to taste; – 2 cups cooked rice, for serving (optional); – Naan bread, for serving (optional); – Chili oil, for drizzling (optional)

Description

🥥 This creamy coconut‑milk braise delivers comforting flavor in under 30 minutes.
🍠 Sweet potatoes add natural sweetness and heart‑healthy fiber for a balanced meal.

Ingredients

– 1 ½ lb (≈ 680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces (or left whole)

– 1 Tbsp oil for coating the raw chicken

– 2 tsp ground turmeric

– 3 Tbsp oil for sautéing

– 2 medium shallots, finely chopped

– 2 cloves garlic, minced or grated

– 1 in (≈ 2.5 cm) piece fresh ginger, peeled and grated

– ¼ tsp cayenne pepper (adjust to heat preference)

– ½ cup fresh cilantro, chopped, plus extra for garnish

– 1 medium sweet potato, peeled and cut into 1-in (≈ 2.5 cm) cubes

– 1–2 cups chicken broth (≈ 240–480 ml) start with 1 cup and add more if needed for desired sauce thickness

– 2 cups (≈ 480 ml) full-fat coconut milk

– 2 Tbsp fish sauce (reduce to 1 Tbsp if you prefer less salt)

– 2 cups (≈ 60 g) fresh baby spinach

– Juice of 2 limes (≈ 30–40 ml)

– Kosher salt, to taste

– 2 cups cooked rice, for serving (optional)

– Naan bread, for serving (optional)

– Chili oil, for drizzling (optional)

Instructions

1-Getting started with this coconut milk braised chicken is all about simple steps that lead to a delicious meal, and I’ve adapted it from a Thai-inspired method that’s quick and reliable. First, prepare all ingredients by chopping the shallots, mincing the garlic, grating the ginger, and cubing the sweet potato to have everything ready for smooth cooking. This easy coconut chicken with rice and sweet potatoes comes together in under 30 minutes on the stove, making it ideal for busy evenings.

2-Heat a large skillet over medium heat and add a small amount of oil to brown the chicken pieces on both sides for about 3-4 minutes until golden, building that flavorful base. After browning, remove the chicken and set it aside, then in the same skillet, sauté the shallots, garlic, ginger, cayenne, and half of the cilantro for about 3 minutes until fragrant. Stir in the sweet potato cubes next, then reduce the heat, pour in 1 cup of chicken broth, the coconut milk, and fish sauce, and let it simmer covered for 20-30 minutes until the sweet potato is tender and chicken is cooked through.

3-Once done, uncover and add the spinach and lime juice, cooking just until the spinach wilts, which takes about 2 minutes, then season with kosher salt to taste. For a fast coconut milk chicken meal in half an hour, this stovetop method works wonders, but you can also use a pressure cooker for 8 minutes on high pressure or a slow cooker for 6-8 hours on low. Finish by serving over cooked rice and garnish with extra cilantro and a drizzle of chili oil if you like.

Notes

🔥 Cook the chicken in batches if necessary; overcrowding the pan prevents proper browning.
🧂 Season the raw chicken with a pinch of salt and pepper before searing for deeper flavor.
🌿 If the sauce is too thin, uncover and simmer a few more minutes or stir in a slurry of cornstarch and water.

Prep Time: 15 minutes
Cook Time: 30 minutes (stovetop) or 8 minutes pressure + 5 minutes reduction
Category: Main Dish
Method: Stovetop braising (or pressure cooker)
Cuisine: Thai

Nutrition

Serving Size: 1 bowl (approx. 1/6 of recipe)
Calories: 655

Keywords: coconut chicken curry, sweet potato braise, quick Thai chicken, one‑pot coconut curry