Coconut-Curry Braised Chicken Thighs

Coconut-Curry Braised Chicken Thighs takes about 45 minutes from beginning to end. For $2.72 per serving, you get a side dish that serves 4. One portion of this dish contains approximately 15g of protein, 30g of fat, and a total of 590 calories. 165 people were glad they tried this recipe. Head to the store and pick up tofu skin, garlic cloves, fresh gingerroot, and a few other things to make it today. It is brought to you by Bon Appetit. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a good spoonacular score of 51%. If you like this recipe, take a look at these similar recipes: Curry-And-Yogurt Braised Chicken Thighs, Curry-and-Yogurt-Braised Chicken Thighs, and Coconut curry chicken thighs.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Coconut-Curry Braised Chicken Thighs Recipe | Bon Appetit Close Menu Icon Login Recipes Culture Restaurants Basically Healthyish Neighborhood Restaurants Podcast Subscribe to our newsletter Sign Up Privacy and user agreement Main Navigation Icon Basically Recipes Login Recipes Coconut-Curry Braised Chicken Thighs Rate This Recipe September 2018 Photo by Caleb Adams Facebook Pinterest Twitter Email 4 servings This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braisingonce you've got the method down, you can braise just about anything. Braises are perfect for richer, slightly tougher cuts of meatbone-in, skin-on chicken thighs in this caseand 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), and 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 upyou can get by without the coconut condiment in this recipe, but a few wedges of lime and some cilantro are non-negotiable. Print Ingredients 6 skin-on, bone-in chicken thighs (about 1 lb. total) 2 Tbsp. plus tsp. kosher salt, divided 2 medium red onions 3 garlic cloves 1 2" piece fresh ginger 2 Tbsp. curry powder, such as garam masala 1 13.5-oz. can unsweetened coconut milk 3 small sweet potatoes, scrubbed cup large unsweetened coconut flakes 2 limes A small handful of cilantro Basmati or jasmine rice (for serving) Equipment Measuring SpoonsBuy Measuring CupsBuy Paper TowelsBuy Dutch OvenBuy TongsBuy PlateBuy Chef's KnifeBuy Cutting BoardBuy SpoonBuy MicroplaneBuy Small BowlBuy Wooden SpoonBuy Rimmed Baking SheetBuy Vegetable PeelerBuy Steps Hide All Images 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. 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 stoveno 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 brownedwe're only cooking the skin side right nowuse tongs to transfer the thighs skin side up to a plate. Turn off the heat under the Dutch oven, but reserve itwe'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. 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. Smash 3 garlic cloves with the flat side of a knife and remove the peel. 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. Cook onion wedges in the reserved potthe same one you seared the chicken inover medium heat, stirring often, until golden brown in spots and translucent, 46 minutes. 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. 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. 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 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 minutesit'll go fast, so set a timer and keep an eye on it. Now, finely chop the reserved half onion from earlier and transfer to a small bowl. 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. 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 (dont toss the mixture just yet, otherwise the coconut will get soggy). Slide 1 of 2 Previous Next Peel 3 sweet potatoes and cut into 2" pieces. 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 ovenuncovered this timeand cook until the sweet potatoes are soft enough that they can be pierced with a knife and the chicken is tender, another 1530 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. Meanwhile, toss coconut condiment with tsp.salt. 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. 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 Section Reviews Write a review GET THE MAGAZINE SUBSCRIBE GET THE NEWSLETTER Learn to cook with Basically Sign Up Will be used in accordance with our user agreement and privacy policy Explore Bon Apptit Chicken RecipesWeb RecipeBasicallyRed OnionGarlicGingerCurryCoconut MilkSweet Potato/YamCoconutLimeCilantroRiceBasically 10x10 More from basically videoNo-Fail Roast Chicken with Lemon and Garlic2018-09-25T19:44:13.730Z recipeVinegar-Braised Chicken Legs2017-04-25T08:00:00.000Z recipeLemony Braised Chicken Legs 2017-07-18T10:00:00.000Z Bon Apptit Subscription Services Contact Bon Apptit Reprints/Permissions Newsletter Signup Accessibility Help RSS Feeds Site Map Cond Nast Store Careers Bon Apptit Media Kit Cond Nast Food Innovation Group: Bon Apptit and Epicurious 2018 Cond Nast. All rights reserved. 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27. 4 servings

28. This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braisingonce you've got the method down, you can braise just about anything. Braises are perfect for richer, slightly tougher cuts of meatbone-in, skin-on chicken thighs in this caseand 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), and 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 upyou can get by without the coconut condiment in this recipe, but a few wedges of lime and some cilantro are non-negotiable.

29. Print

30. Ingredients

31. 6 skin-on, bone-in chicken thighs (about 1 lb. total)

32. 2 Tbsp. plus tsp. kosher salt, divided

33. 2 medium red onions

34. 3 garlic cloves

35. 1 2" piece fresh ginger

36. 2 Tbsp. curry powder, such as garam masala

37. 1 13.5-oz. can unsweetened coconut milk

38. 3 small sweet potatoes, scrubbed

39. cup large unsweetened coconut flakes

40. 2 limes

41. A small handful of cilantro

42. Basmati or jasmine rice (for serving)

43. Equipment

44. Measuring Spoons

45. Buy

46. Measuring Cups

47. Buy

48. Paper Towels

49. Buy

50. Dutch Oven

51. Buy

52. Tongs

53. Buy

54. Plate

55. Buy

56. Chef's Knife

57. Buy

58. Cutting Board

59. Buy

60. Spoon

61. Buy

62. Microplane

63. Buy

64. Small Bowl

65. Buy

66. Wooden Spoon

67. Buy

68. Rimmed Baking Sheet

69. Buy

70. Vegetable Peeler

71. Buy

72. Steps

73. Hide All Images

74. Preheat oven to 30

75. 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.

76. Okay, this is going to seem a little bit out there, but trust us: It works.

77. Place a cold, dry large Dutch oven on the stoveno 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 brownedwe're only cooking the skin side right nowuse tongs to transfer the thighs skin side up to a plate. Turn off the heat under the Dutch oven, but reserve itwe'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.

78. 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.

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

80. 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.

81. Cook onion wedges in the reserved potthe same one you seared the chicken inover medium heat, stirring often, until golden brown in spots and translucent, 46 minutes.

82. 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.

83. 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.

84. 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.

85. 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.

86. 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 cup coconut flakes on a rimmed baking sheet and placing it in the oven along with the chicken.

87. Bake coconut until golden brown, about 5 minutesit'll go fast, so set a timer and keep an eye on it.

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

89. 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.

90. Cut the now-zested lime into wedges and squeeze the juice over onion mixture.

91. Cut remaining lime into 4 wedges and save those for serving later.

92. 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.

93. Add stems and toasted coconut to bowl with onion mixture (dont toss the mixture just yet, otherwise the coconut will get soggy).

94. Slide 1 of 2

95. Previous

96. Next

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

98. 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 ovenuncovered this timeand cook until the sweet potatoes are soft enough that they can be pierced with a knife and the chicken is tender, another 1530 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.

99. Meanwhile, toss coconut condiment with tsp.salt.

100. And there you have it!

101. 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.

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

103. Recipe by Lauren Schaefer

104. Related Video

105. Coconut-Curry Braised Chicken Thighs

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124. Sweet Potato/YamCoconut

125. LimeCilantro

126. RiceBasically 10x10

127. More from basically

128. video

129. No-Fail Roast Chicken with Lemon and Garlic2018-09-25T19:44:13.730Z

130. recipe

131. Vinegar-Braised Chicken Legs2017-04-25T08:00:00.000Z

132. recipe

133. Lemony Braised Chicken Legs 2017-07-18T10:00:00.000Z

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Nutrition Information:

covered percent of daily need