Print

Coconut Curry Braised Chicken

Coconut Curry Braised Chicken - KJ & Company

Serving up chicken for dinner is a classic approach, but serving up Coconut Curry Braised Chicken for dinner takes it to a whole new level! The crispy, seared chicken gets braised in a coconut curry sauce that is simmering full of flavor. From the slightly sweet coconut milk, to the bold red curry paste, to the hint of heat from a little cayenne, this braised chicken is bound to be a crowd favorite!

Ingredients

Instructions

  1. Pat the chicken dry with a paper towel on all sides to insure a crispy skin when searing. Season both sides of the chicken generously with salt and pepper. In a large skillet or braising pan, heat the olive oil over medium heat. Add the chicken into the pan, skin side down. Sear the chicken until the skin is golden brown and crispy, about 5-8 minutes, before flipping. Being careful of oil splatter. Sear the other side of the chicken for the same amount of time, then transfer the chicken to a pan to rest.
  2. Reduce the heat slightly and add the diced onion into the pan. Sauté the onion until translucent, about 5 minutes. Add in the chopped garlic, red curry paste and cayenne. Stir to combine. Pour in the can of coconut milk into the pan and stir to combine all of the ingredients. Bring the sauce to a simmer and then nestle the chicken back into the pan, skin side up.
  3. Reduce the heat to low, cover the chicken with a lid and let simmer for 25 minutes. Remove the lid and let simmer for an additional 20 minutes to let the sauce reduce and thicken slightly. You can spoon the sauce over the top of the chicken during this process to insure the top of the chicken is basted in the sauce.
  4. Serve the chicken with rice, naan bread, lime wedges and fresh cilantro. Enjoy!

Notes