Latest recipes

Coconut-Curry Braised Chicken Thighs

Coconut-Curry Braised Chicken Thighs

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything. Braises are perfect for richer, slightly tougher cuts of meat—bone-in, skin-on chicken thighs in this case—and are all about building layers of flavor over time. You're essentially browning successive batches of ingredients (meat, followed by aromatics like onions, ginger, and garlic, followed by spices), then trapping all of that tasty goodness in liquid to create a complex and deeply delicious cooking medium. And since braises tend to be rich, we always like to serve them with something zippy to brighten things up—you can get by without the coconut condiment in this recipe, but a few wedges of lime and some cilantro are non-negotiable.


  1. Preheat oven to 300°. Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Moisture is the enemy of well-browned meat, so it's super important to get them as dry as possible before searing them. Season generously on all sides with 1 Tbsp. salt.

  2. Okay, this is going to seem a little bit out there, but trust us: It works. Place a cold, dry large Dutch oven on the stove—no heat yet! Nestle all of your chicken thighs in there, skin side down, so that there is as much skin-to-pan contact as possible (it's fine if they're crowded together). Then turn the heat under the pan to medium. As the pan becomes hotter and hotter, the skin will start to release some of its fat and then get extra crispy and brown, a process that will probably take around 15–20 minutes. (Try not to fuss with the thighs too much while this is happening, just let them be. This is a good time to do some of the prep work outlined in the next few steps.) When the skin is deeply browned—we're only cooking the skin side right now—use tongs to transfer the thighs skin side up to a plate. Turn off the heat under the Dutch oven, but reserve it—we're going to build our braise in it, and we want all of that fat and any browned, stuck-on bits, which will lend richness and flavor to the finished dish.

  3. While chicken is browning, do some prep: First, peel 2 onions and cut them in half through the root end. Slice 3 of the onion halves into 3 wedges each, and set the remaining half aside for later.

  4. Smash 3 garlic cloves with the flat side of a knife and remove the peel.

  5. Using a spoon, peel 2" piece ginger. (Peeling knobby ginger with a vegetable peeler is a pain, but a spoon can get into all of those little nooks and crannies much more easily. Use a Microplane to finely grate the ginger into a small bowl.

  6. Cook onion wedges in the reserved pot—the same one you seared the chicken in—over medium heat, stirring often, until golden brown in spots and translucent, 4–6 minutes.

  7. Now you're going to start building the base for your braise. First, add your garlic and ginger and cook just until fragrant, about 30 seconds. Add 2 Tbsp. curry powder, stirring to coat until fragrant, a minute or two more. Deglaze the pan by adding a splash of water, vigorously stirring to loosen and dissolve brown bits on bottom of the pot. Add half of coconut milk (shake it well before you open the can, as it can separate!), followed by 1 cup water. Bring the liquid up to a simmer.

  8. Chicken time! Arrange the thighs, skin side up, in the Dutch oven so that the meat is partially submerged in the braising liquid. Cover and transfer to the oven to bake for 30 minutes.

  9. While the chicken does its thing, you're going to make a zippy coconut condiment for spooning over the finished dish. (Who doesn't love a good topping?) Start by spreading ½ cup coconut flakes on a rimmed baking sheet and placing it in the oven along with the chicken. Bake coconut until golden brown, about 5 minutes—it'll go fast, so set a timer and keep an eye on it.

  10. Now, finely chop the reserved half onion from earlier and transfer to a small bowl.

  11. Finely grate zest of 1 lime into bowl of chopped onions. There's a ton of flavor in citrus peel, so it's always good to try to find a way to use it if you can. Cut the now-zested lime into wedges and squeeze the juice over onion mixture. Cut remaining lime into 4 wedges and save those for serving later.

  12. Cut off the bottom inch of stem from a small handful of cilantro, then finely chop up the stems until you get to the leaves; reserve leaves for serving. Add stems and toasted coconut to bowl with onion mixture (don’t toss the mixture just yet, otherwise the coconut will get soggy).

  13. Peel 3 sweet potatoes and cut into 2" pieces.

  14. After 30 minutes, uncover Dutch oven and add potatoes and remaining coconut milk. Use tongs to move things around so that the the vegetables are submerged underneath the chicken thighs, which you want to have arranged skin side up. Return the pot to the oven—uncovered this time—and cook until the sweet potatoes are soft enough that they can be pierced with a knife and the chicken is tender, another 15–30 minutes. (This is a good time to start your rice. If you don't have a rice cooker, this is our go-to stovetop rice cooking method.). After this amount of time, the chicken should be tender, juicy, and nicely cooked, but you can let it go for another 30-45 minutes if you're after a more shreddable, falling-apart tender result.

  15. Meanwhile, toss coconut condiment with ½ tsp.salt.

  16. And there you have it! Serve chicken thighs, curry sauce, and veggies over rice. Top with coconut condiment and reserved cilantro leaves, and serve with lime wedges alongside for squeezing.

  17. Do Ahead: Braised chicken can be made 1 day ahead. Cover and chill. Reheat over low heat before serving.

Recipe by Lauren Schaefer

Related Video

Coconut-Curry Braised Chicken Thighs

Reviews Sectioni liked the dish, but i do not recommend using garam masala as your 'curry' powder like the recipe 'suggests.' it tastes acrid (as noted in earlier reviews). also, the sweet potatoes did not soften for me after 15-30 minutes; i ended up covering the dutch oven and had it in the oven for about an hour. glad i started on the recipe early!O hai: don't be afraid to use skinless, boneless chicken breasts. It works! Since I used hot curry powder (first time I've cooked with this particular batch of powder), the finished dish seemed a little acrid to me, so I softened it right before serving with a pinch of cinnamon. Also, that onion-lime-coconut garnish is the rug tying the whole room together! So tasty and satisfying.Anonymousda midwest, ya hey05/01/20I've made this twice and the second time I heavily altered it to reduce overall labor and it was still delicious! First go-around was definitely time-consuming, but end result was perfect. Second time around I omitted the topping and onion and stuck with the basics of chicken thighs and sweet potatoes. It was less than half the original time and still very good. Really delicious flavors, used whole foods curry powder. Served over white basmati rice.AnonymousWashington, DC - quarantine kitchen04/11/20Absolutely LOVE this recipe. I taste as I cook, and I did find it to be a little lacking in seasoning, but I like spicy, so may just be personal preference. I added about another tablespoon of curry (I use Rumi Spice Afghan Curry Braise), along with a few dashes of smoked paprika and Aleppo pepper. I used an entire head of cauliflower (left the florettes on the large size) instead of sweet potatoes, as that is a flavor combination I love.Did NOT make the topping, as it did not sound good to me. Served over jasmine rice with fresh sliced jalapeno and a squeeze of fresh lime.This will be a part of my regular meal rotation going forward! Highly recommend.Lombard, Illinois04/09/20I loved this recipe! I also made some alterations: Instead of potaotes I added a zucchini. I did took in consideration some of the comments: The sauce ended up very watery, so I reduced it on the stovetop and since I didn't add the potatoes, I added some cornstarch slurry. When the recipe calls for a cup of water I did 50/50 with coconut milk.My mom loved it too! and she's a very picky eater.Amazing. Not sure who the one stars are but they must be doing something wrong?Couple adjustments I’ve made. I substitute 1/2 Yukon potatoes sometimes. The one thing I find really helps is low and slow. So I will do the final uncovered bake at 275 for 2 hrs. The chicken skin up yields crispy skin but super juicy chicken. Sauce gets SUPER think too. This is a go to recipient with my college age kids.After reading the comments I still decided to test out this recipe. A little on the bland side for sure, even when subbing water for chicken stock. I will say that even though it does take a long time to cook, it needs to sit for awhile after its finished... I would even go as far as to say that it was 70% tastier the next day... as is the case with must curries, chilis, stews etc; always better the next day.AnonymousNew York04/12/19This recipe is delicious. First, a Side note for you haters.....You almost always have to do these recipes at least twice to start nailing it. If you are worried about perfection for your guests, i suggest you cook something you know you can nail.... BA has a different kitchen than you, different ingredients, etc. its nobody fault, so lay off them!! I just made this recipe Twice. First time, a little watery and under flavored, this time, it was fire.The key is learning techniques to get desires flavor and texture, and this just comes with a lot of experience.. Here were my adjustments for this one.1) add a little oil for browning. get a fish spatula and learn to use it. (you don't need oil BTW....)2) Don't add the water, just use one can of coconut milk to onions and aromatics.3) Double the curry powder. Just double it, its delicious4) Braise at 2705) add potatoes and cook another hour until tender6) Try it then Salt it. get a small plate and eat probably needs a fair amount of salt.7) if too liquidy, put on stovetop to finish uncovered to reduce some. was perfect.i'm really glad i read all the comments after reading the recipe. i never have a problem with chicken skin sticking -- i've been cooking with chicken skin all my life -- no problem. just don't move it; let it render. some of the tips and ideas were great: (1) cut sweet potatoes smaller than 2" chunks; (2) use chicken stock rather than water; (3) don't mix the toasted coconut flakes in with the lime/onion/salt; (4) add a minced serrano to the condiment when mixing; and (5) be prepared to add more garam masala. also, chop the cilantro leaves roughly before sprinkling over top. (these are mostly notes to myself.)hollis5Vero Beach, FL01/17/19Absolutely amazing, my only complaint is that the sweet potatoes were not cooked in this time. Microwaved them before serving and all was well. That condiment is freaking ingeniousReallllly good! We altered a few things that I think helped the recipe. He only had skinless thighs so didn’t worry about crisping and initially cooked for about 12 minutes on the stove. The sweet potatoes need about 40 minutes to be tender. When done, I removed the chicken and potatoes from sauce and boiled down the sauce for about 10 minutes. This thickened it and intensified the flavor. Don’t mix toasted coconut with lime onions, garnish separately. We loved it!AnonymousMinneapolis 12/09/18I am reluctant to make this dish without making some suggestions/ alterations often mentioned in the reviews. I do intend trying it, however, I eat a lot of chicken things, love curry, coconut milk and the other seasonings. I did notice that when preparing the coconut FLAKES with the other ingredients, onions, etc. that they were flakes. In the finished pictures, it appeared that "curls" of either coconut or ginger were shown. Why the inconsistency.Very Disappointed in this recipe. I followed the directions precisely. The skin stuck to the bottom of the pan so I had no crispy chicken thighs. The sauce was extremely watery without much flavor. A lot of work for a very poor result.AnonymousMorgantown, wv11/04/18Didn’t have a problem with chicken skin sticking. Used a Dutch oven and seared in batches instead of crowding the pan. Usually if they’re sticking it means you need to let them cook longer. If you’re worried about sticking maybe add a little oil before searing. Also just fyi the skin doesn’t stay crispy because it cooks in liquid which is disappointing. Also cut sweet potatoes smaller they take a long time to cook. Good flavor but the recipe itself could use some improvement. Will be making again in the future.LOVE this recipe! Made me feel like I can conquer curry and continue to try out to variations! I don't know what everyone is talking about. I let my chicken thighs cook the recommended time, checking every now and then so they didn't burn, but if you let them cook until they are crispy they won't stick to the pan (which I believe is the point of this cooking method, if its difficult to pick the meat up, they probably are not done/crispy yet). Since cooking it the first time I have also cut the recipe in half, and even have made it for one. I also added some fresh green beans at the end for some more veggies, and mixed up the sweet potatoes for squash. I would definitely recommend this recipe. Super flavorful (though I had extra cayenne for spice, not watery, easy, relatively quick (was able to do other things while waiting for cook time), and modifiable to your liking.illtryanythingonce_inthekitchenChicago10/23/18The end result was absolutely delicious! I was careful to get the chicken out half an hour before so they were at room temperature when I put it in my dutch oven. No sticky skin problems at the bottom. On the other hand, I added smoked paprika, lemongrass and a little cumin in my spices mix. The cooking times seemed fine. I did not mix the coconut with the rest of the condiment, however, so I could keep it longer.Wow - this recipe is not a winner. It comes out SO watery, I have no idea why as I followed this recipe to the letter. Agree with others that the sweet potato took forever. Don't recommend - I'm really disappointed I spent 2hours on this.Sala1106Australia10/22/18Loved this recipe! I modified to add some olive oil to the dutch oven prior to adding my chicken thighs and that seemed to fix the skin sticking to the bottom. Also, instead of using water I used chicken stock. Overall I thought this recipe was easy to follow and tasted delicious.AnonymousWashington, DC10/20/18Like everyone else, my chicken skin superglued itself to the pot. That aside, the sauce was thin, and very much in need of salt. It could have used additional seasonings as well. The lime, cilantro, and onion relish (and a big sprinkle of salt) improved it quite a bit, but still not worth the effort.AnonymousPortland, OR10/18/18Good flavors, but a very poorly written recipe. Like everyone else, my chicken skin stuck to the pan (and never got crispy), which was disappointing b/c I like a good crispy skin. I added more salt and more curry powder to bring out the flavor and a pinch of turmeric for color. I think subbing the water for chicken stock would be a good idea and a little heat (maybe some finely chopped jalapenos in the coconut condiment?) is a good idea.AnonymousWheat Ridge, CO10/16/18Agree with everyone that the chicken completely sticks to the dutch oven and takes FAR too long. It ended up tasting good, but I have a dozen other chicken recipes that are just as good and take half the time...AnonymousLos Angeles, CA10/16/18I'm gonna agree with the others. My chicken skin stuck to the pan which was a bummer and it took FOREVER to make. I had read the recipe through but I guess I just didn't think to add up all the time. The other recipes in the 10x10 series have been knockouts but this one was just kind of a letdown. Probably won't make this again.AnonymousMissouri10/16/18I was disappointed with this recipe for a couple of reasons: 1) The dish lacked flavor despite me using garam masala. It needed more salt so I would salt the sweet potatoes (we substituted butternut squash) next time and add more as needed. 2) I would NOT add water - it made the sauce thin and watering; instead use 2 cans of coconut milk. 3) Chicken skin did stick, yet was a minor concern as we don't eat the skin so didn't mind that it came off in the pan. 4) Would use a stronger curry powder for more flavor. 5) After reading the reivews, I did increase oven temp to 375 degrees when I added the bnut squash and kept the lid on my Le Cruset so the veg would not take too long. 6) I also made the rice recipe suggested in the chicken recipe and followed the directions precisely, yet the rice was still hard/crunchy so it needs to cook longer. Positive: The chicken did fall off the bone and was very tender so braising is a great method. Would only make this again with several modifications.This was really good but it was more involved than I expected! Overall the taste was great and the chicken was super tender, and I learned new techniques along the way so I'm glad I made it. However, I wish they would tell you how long it takes overall because I made it on a week night and took over 2 hours. The day before I skimmed through the recipe to see if there was anything I could make in advance but it didnt seem like it, but after I made i I noticed the last step says "Do Ahead: Braised chicken can be made 1 day ahead. Reheat over low heat before serving"... first off this should be moved to the top. Secondly, just the braised chicken can be made ahead? I don't know what they mean by that since the chicken is cooking with everything else the entire time.I don't have a dutch oven so I just used a large metal pot and used a cookie sheet as the lid (because I didn't have any oven safe lids). A lot of people said they had issues with the chicken skin sticking so I sprayed a little olive oil spray on the bottom first and the skin didnt stick and still came out crispy and delicious.Also, the recipe says to take the lid off when you put the potatoes in the pot and place it back in the oven, and I'm not sure why? The potatoes were taking a long time to cook so I covered it again and they cooked faster and I didn't notice any issues. Overall this was really tasty but make sure you read the instructions beforehand and people's comments for tips!AnonymousAtlanta, GA10/12/18Sweet potatoes took forever to cook might wanna crank up the heat to 400 when you add the sweet potatoes

Watch the video: One Pot Coconut-Thyme Braised ChickenFLAVOR Explosion! (June 2022).


  1. Ingall

    I consider, that you are mistaken. I propose to discuss it.

  2. Schmaiah

    I am sorry, it not absolutely approaches me. Perhaps there are still variants?

  3. Callaghan

    It is improbable.

  4. Talib

    I am sure you have been misled.

  5. Urquhart

    Granted, that's fun opinion

Write a message