Braised Chicken In Coconut Milk Recipe

Name: Braised Chicken In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon cayenne; 1/4 teaspoon ground dried turmeric; 2 tablespoons white wine vinegar; 4 boned, skinned chicken breast halves (5 to 6 oz. each); 1 teaspoon salad oil; 1 cup thinly sliced onion; 2 tablespoons minced garlic; 1 tablespoon minced fresh ginger; 1 can (14 oz.) reduced-fat coconut milk; About 1/2 teaspoon salt; Thin red or green bell pepper rings (optional)

Servings: persons

2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon ground dried turmeric
2 tablespoons white wine vinegar
4 boned, skinned chicken breast halves (5 to 6 oz. each)
1 teaspoon salad oil
1 cup thinly sliced onion
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 can (14 oz.) reduced-fat coconut milk
About 1/2 teaspoon salt
Thin red or green bell pepper rings (optional)

1
In a small bowl, mix coriander, cumin, cayenne, turmeric, and vinegar until smooth.
2
Rinse chicken and pat dry. Rub spice mixture all over breast halves.
3
Pour oil into a 10- to 12-inch nonstick frying pan over high heat, swirling to coat bottom. When oil is hot, add chicken and turn as needed to brown on both sides, 4 to 5 minutes total. Transfer to a rimmed plate.
4
Add onion, garlic, and ginger to pan; stir often until onion is lightly browned, 2 to 3 minutes. Add coconut milk and 1/2 teaspoon salt; stir often until mixture boils. Add chicken and any accumulated juices, reduce heat, and simmer uncovered, turning pieces once, until no longer pink in center of thickest part (cut to test), 10 to 12 minutes total. Transfer chicken to a rimmed platter.
5
Turn heat to high and boil sauce until reduced to 1 1/2 cups, about 4 minutes. Spoon evenly over chicken. Add more salt to taste, and garnish with pepper rings if desired.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon cayenne, 1/4 teaspoon ground dried turmeric, and more.

Yes, Braised Chicken In Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken In Coconut Milk

How did you like this recipe?

Frequently Asked Questions