Chicken With Coconut Milk, Lemongrass, And Ginger

Name: Chicken With Coconut Milk, Lemongrass, And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup peanut oil; 1/4 cup finely chopped onion; 4 dried cayenne chilies; 2 tablespoons minced fresh ginger; 2 tablespoons minced fresh lemongrass; 2 cups diced peeled cooked potatoes; 1 tablespoon toasted black cumin seeds, ground; 1/4 teaspoon ground turmeric; 6 ounces coconut milk; 6 ounces half-and-half; coarse salt, to taste; two 2 1/2-pound whole chicken, cut into serving pieces

Servings: persons

1/4 cup peanut oil
1/4 cup finely chopped onion
4 dried cayenne chilies
2 tablespoons minced fresh ginger
2 tablespoons minced fresh lemongrass
2 cups diced peeled cooked potatoes
1 tablespoon toasted black cumin seeds, ground
1/4 teaspoon ground turmeric
6 ounces coconut milk
6 ounces half-and-half
coarse salt, to taste
two 2 1/2-pound whole chicken, cut into serving pieces

1
Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized
2
Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat
3
Preheat the oven to 300 degrees F.
4
Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender
5
Serve, family style, with basmati rice, a green salad, and warm Indian breads
6
Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup peanut oil, 1/4 cup finely chopped onion, 4 dried cayenne chilies, 2 tablespoons minced fresh ginger, and more.

Yes, Chicken With Coconut Milk, Lemongrass, And Ginger 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.

That's it — enjoy your meal!