Coconut milk-braised chicken for a delicious family meal

Ingredients for Coconut milk–braised chicken

• 400 ml coconut milk, unsweetened

• 30 ml Thai curry paste

• 2 lemongrass stalks, tough outer layers removed, lightly crushed

• 5 cm piece ginger, peeled, smashed

• 6 garlic cloves, smashed

• 1,350 g chicken legs (thigh and drumstick)

• kosher salt, to taste

• toasted unsweetened coconut flakes

• coriander leaves with tender stems

• cooked rice

• lime wedges (for serving)

How to make Coconut milk–braised chicken

1. Place a rack in the top third of the oven and preheat to 200°C (fan oven 180°C).

2. Stir the coconut milk and curry paste together in a 1.5 L baking dish until well combined; alternatively, use a medium frying pan if preferred.

3. Add the lemongrass, ginger, and garlic to the mixture.

4. Season the chicken with salt, keeping in mind that curry pastes often contain salt.

5. Place the chicken in the baking dish and spoon some of the coconut mixture over the top.

6. Bake for 60–75 minutes, occasionally spooning the liquid over the chicken, until it is browned, tender, and fully cooked (the joint should flex easily).

7. Transfer the chicken and sauce to a serving platter.

8. Top with coconut flakes and fresh coriander.

9. Serve with rice and lime wedges on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.