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Chicken In Coconut Milk

Chicken in Coconut Milk recipe image
This comforting dish features tender chicken pieces slow-simmered in a luxurious coconut milk sauce, creating a creamy and fragrant meal. The combination of earthy mushrooms, aromatic thyme, fresh parsley, and a hint of heat from fresh chili peppers balances the richness of the coconut. It&# 226;ÂÂs a versatile recipe that works beautifully for weeknight dinners or special gatherings. The sauce reduces slightly to coat the chicken and vegetables, offering a depth of flavor that pairs perfectly with steamed rice or crusty bread. Simple ingredients come together to create a sophisticated yet homey dining experience.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1359.8
Dietary: Gluten-free
Description
This comforting dish features tender chicken pieces slow-simmered in a luxurious coconut milk sauce, creating a creamy and fragrant meal. The combination of earthy mushrooms, aromatic thyme, fresh parsley, and a hint of heat from fresh chili peppers balances the richness of the coconut. It&# 226;ÂÂs a versatile recipe that works beautifully for weeknight dinners or special gatherings. The sauce reduces slightly to coat the chicken and vegetables, offering a depth of flavor that pairs perfectly with steamed rice or crusty bread. Simple ingredients come together to create a sophisticated yet homey dining experience.
Ingredients
  • 3 pound Chicken fryer, cut into
  • 1 Portion-sized pieces
  • 1 ea Garlic clove, minced
  • 2 cup Coconut milk
  • 1 ea Sprig fresh parsley
  • 1 teaspoon Dried thyme
  • 1 Or 1 sprig fresh
  • 1/4 cup Coconut oil
  • 1 ea Onion, finely chopped
  • 1/4 pound Mushrooms, sliced
  • 1 Salt and pepper
  • 1 ea Small fresh hot pepper
Directions
  1. 1
    Pat the chicken pieces dry with paper towels to ensure they brown properly.
  2. 2
    Heat the coconut oil in a large, heavy-bottomed skillet over medium-high heat.
  3. 3
    Add the chicken pieces to the skillet and fry until lightly browned on all sides, about 5-7 minutes.
  4. 4
    Remove the browned chicken from the skillet and set aside on a plate.
  5. 5
    Reduce heat to medium and add the chopped onion, minced garlic, and sliced mushrooms to the same skillet.
  6. 6
    Sauté the vegetables for 3-4 minutes until the onions are translucent and mushrooms are softened.
  7. 7
    Return the chicken pieces to the skillet and pour in the coconut milk.
  8. 8
    Season generously with salt and pepper to taste.
  9. 9
    Tie the fresh parsley sprig, fresh hot pepper, and thyme (or dried thyme) together with kitchen string to form a bouquet garni.
  10. 10
    Place the bouquet garni into the skillet with the chicken and sauce.
  11. 11
    Bring the liquid to a gentle simmer, then cover the skillet.
  12. 12
    Reduce heat to low and simmer gently for 1 to 1 1/4 hours, or until the chicken is tender and cooked through.
  13. 13
    Remove the bouquet garni and discard it before serving.
  14. 14
    Serve the chicken and sauce hot over steamed rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1359.8kcal
% Daily Value *
Total Fat 83.0g128%
Saturated Fat 46.2g231%
Cholesterol 303.0mg101%
Sodium 313.0mg14%
Total Carbohydrate 46.8g16%
Dietary Fiber 14.0g57%
Sugars 6.8g
Protein 104.5g209%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, coconut milk, simmered, creamy sauce, mushrooms, garlic, onion, thyme, parsley, comfort food, dinner, easy recipe, aromatic, protein, healthy fats
Read it online: https://www.chefs-mate.com/recipe/chicken-in-coconut-milk/