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Coconut-Braised Chicken With Potatoes
![Coconut-Braised Chicken With Potatoes](https://static01.nyt.com/images/2022/11/28/dining/yf-coconut-braised-chicken-with-potatoes/merlin_215517759_aac63c00-a79d-417a-aa27-9bc6d0ac2a9b-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1¾ hours
- Rating
- Notes
- Read community notes
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Ingredients
- 1(13-ounce) can unsweetened full-fat coconut milk
- 4teaspoons minced or grated fresh ginger (from a 1½-inch piece)
- 2limes, 1 zested and juiced (about ½ teaspoon and 1 tablespoon) and 1 halved
- 1tablespoon ground turmeric
- 1tablespoon ground cumin
- ½teaspoon red-pepper flakes
- ½teaspoon whole black peppercorns
- Kosher salt
- 1½pounds small (about ¾-inch) yellow baby potatoes (larger ones halved)
- 2½pounds bone-in, skin-on chicken parts, thighs or drumsticks, excess fat and skin trimmed
- ¼cup fresh cilantro leaves, roughly chopped or torn
- 2scallions, thinly sliced
- White rice or bread (such as naan or pita), for serving
Preparation
- Step 1
Heat the oven to 350 degrees.
- Step 2
In a large Dutch oven or lidded oven-proof pot, add the coconut milk, ginger, lime zest and juice, turmeric, cumin, red-pepper flakes, peppercorns and 2 teaspoons salt; stir using a fork to dissolve any coconut clumps. Mix in the potatoes. Add the chicken, turn the pieces to coat in the liquid, then set them skin-side down, making sure they are halfway submerged. (It’s OK if everything is snug and potatoes are on top of the chicken.) Cover and cook for 1 hour in the center of the oven.
- Step 3
Remove the lid, then use tongs to turn the chicken pieces over so they are skin-side up. Cook, uncovered, until the chicken is tender, falling off the bone and the potatoes are easily pierced with a fork, about 30 minutes more. Season to taste with salt.
- Step 4
Squeeze ½ lime over the dish and cut the remaining lime into 4 wedges to serve at the table. Top the braised chicken with the cilantro and scallions, and serve with rice or bread.
Private Notes
Cooking Notes
"light" coconut milk is basically just diluted full-fat coconut milk - instead of using "light", I suggest using a smaller amount of full-fat coconut milk and adding chicken stock to make up the missing liquid
Threw it all in my (retro) slow cooker and came home tonight to a very yummy, easy dinner.
Based on Linda’s incredulity regarding potatoes (my god, a STARCH) over white rice (another STARCH, I’m clutching my pearls), she’s never had curry from a country in the Asian diaspora. This is a very common way to serve curry. Get out and explore a bit more, Linda.
Diamond kosher - 2 teaspoons Morton’s kosher - 1 teaspoon https://www.tasteofhome.com/article/types-of-kosher-salt/
How could you say there’s too much salt when it doesn’t indicate how much salt to add? Just add the amount of salt you’re comfortable with.
Did you use Kosher salt? Remember salts are all different. If you used a finishing salt then, yes way to much, but kosher salt is much less "salty".
The coconut flavor of light coconut milk is not very strong, so the dish comes out tasting differently. If your main concern is health, by all means use light coconut milk, but if your main concern is replicating the flavor profile of a dish, you wouldn’t want to make this substitution.
Made this tonight exactly as directed. It was a hit. My husband had three helpings. It’s very easy to make and makes for a warm and comforting dinner on a cold winter evening. Bonus, it makes the house smell heavenly. I did skip the rice and bread, we just spooned the delicious gravy over the potatoes. Delicious.
Amazing dish. I modified mine using the pressure cooker, low fat coconut milk, and sweet potatoes served over cauliflower florets.
I love variations on a theme and this recipe doesn’t disappoint! The recipe that I made up in homage to Thai yellow curry is pretty close to this one. I use a dash or two of fish sauce instead of salt, use jalapeños instead of red pepper flake and use Asian white pepper instead of black peppercorns. To seal in the juices of the chicken and add more flavor brown the parts in oil first, remove them, toast the spices and pepper in the oil, then add coconut milk, potatoes and chicken to the pot.
Made this tonight for supper. Or dinner, whatever it’s called. A lovely recipe, but - like most - may need a little tweaking depending upon your circumstances. We had boneless chicken thighs, which are our go-to. Adjusted cooking time to make that work. Par-steamed the potatoes because they always take longer to cook than the chicken. Added carrots and peas for added color and veg interest. I’m with Linda, who questioned the idea of rice PLUS potatoes. (???) We’ll add more spice next time.
Yes. This is the way curry is served in most Asian countries.
I agree this is bland. Use 1-2 t crushed red pepper, briefly saute 3 cloves garlic and the ginger and the red pepper, add coconut milk and a cup of broth. Without the additional liquid the coconut milk thickens to nothing. Finish with juice of a whole lime, at least two T.
In the recipe it says add 2 tsp
The instructions say to add 2 teaspoons of salt.
Delicious and easy! I used skinless, boneless thighs (what I had on hand), so for the final, uncovered bake, I went 20mins instead of 30. Served with jasmine rice and fresh bell pepper slices. Has anyone tried this with tempeh instead of animal protein? If so, would the bake time be far less?
I added green beans during the second round of cooking and it was delicious
This is a delicious recipe - I pretty much followed it - except I made it in a slow cooker. I added a little homemade chicken stock. I added some pea pods near the end. I can't believe I made something so delicious.
Made as described and turned out delicious! Used all drumsticks because that’s what I had. Added some sprinkled red pepper to the garnishes and served over rice.
Made as written, we found this quite bland.
This is a super easy and satisfyingly aromatic dish. Oven or slow cooker worthy. Will keep this in our rotation. It’s company worthy.
Like some others I seared the chicken first then cooked the spices in the fat and added chopped onion. In the last 15 minutes I added frozen peas. Extra ginger. Delish.
This had potential. First, reduce the salt and add more liquid.
I felt like this was a little bland. I did use chicken breasts because that’s what we had, so maybe that was it? But I did use full fat coconut milk, lots of lime and salt, etc. Used some sriracha to finish it off. Felt like it was missing something but I can’t place what it is.
I’ve made this a few times. It’s pretty forgiving. Tonight, I didn’t have any potatoes, but I did have butternut squash. Once I took the immersion blender to the mash that the squash become, I had coconut braised chicken and tasty butternut squash soup.
Very simple and delicious - great week night meal!
How long should this cook in a slow cooker?
I had to add chicken broth to create more liquid for the stew feel. Also, I added some five spice powder and jerk for a punch!
This was lovely. I found the ginger flavor a little too strong. Could have been because my ginger was strong. I also microplaned it which of course brings out the flavor more. I added an extra can of coconut milk and that fixed it. I also removed the chicken skin as I don't like flabby chicken skin. Very tasty, comforting and bright all at the same time! Will definitely go into regular rotation.
This is lovely. Comforting and bright at the same time: a soothing curry. I was I think generous with the ginger and so added a splash more coconut milk at the end to tame and get to the right balance.
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