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Coconut Curry Braised Chicken

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!

 

I love how naturally balanced the flavors are in this dish. The coconut milk calms down the red curry paste and cayenne to make the sauce oh-so velvety and delicious. It’s not too overwhelming in the curry department, so if you like the curry to punch you in the face, feel free to just simply add more to fit your fancy. If you have someone who doesn’t quite love the flavor of curry or has never tried it before, this is the perfect dish to start with!

Make it a complete meal by serving it up with a side of Coconut Cilantro Rice and naan bread (I always go for the garlic naan – so good!). You will definitely want something to mop all the extra, scrumptious sauce that is left on the plate, so naan bread is the perfect companion! You can make your own or go for the store-bought kind – either works! Fresh cilantro and lime wedges are the garnishes that really hit this dish out of the park.

I used chicken leg/thigh quarters for this recipe, but you could easily use whatever you have on hand! You could do just thighs, legs, breast or even cubed chicken. Give your tastebuds a whirl with this easy and delicious Coconut Curry Braised Chicken!

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Coconut Curry Braised Chicken


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4 1x

Description

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!


Scale

Ingredients

  • 33 1/2 pounds chicken leg quarters
  • Salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1 teaspoon chopped garlic
  • 2 tablespoons red curry paste
  • 1/4 teaspoon cayenne pepper
  • 13.5 fl oz coconut milk, full-fat and unsweetened
  • Fresh, chopped cilantro for garnish

Instructions

  1. Season the chicken on all sides with salt and pepper. Heat the olive oil over medium heat in a large skillet. Sear the chicken on all sides until the skin is crispy, about 5-8 minutes on each side. Remove the chicken from the skillet and set aside.
  2. Add the onion and garlic into the skillet and saute until slightly translucent, about a few minutes. Add in the red curry paste and cayenne pepper and stir to form a paste-like consistency. Pour the coconut milk into the pan and stir to combine.
  3. Bring the coconut milk to a low boil and then add the chicken back in, nestling each piece down into the sauce. Reduce the heat to low, cover with a lid and braise the chicken for about 30 minutes, or until the chicken is cooked through completely. Garnish with the chopped cilantro and serve.

Notes

  • This dish can be made with any form of chicken that you may have on hand: chicken breast, legs, thighs or cubed tenders.
  • Serve with rice and naan for a complete meal!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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