Chicken Braised in Coconut Milk
Ingredients:
6 bone-in chicken thighs (or drumsticks)
1 tbsp oil (coconut oil or vegetable oil)
1 onion, finely sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp turmeric (optional, for color and warmth)
1 can (13.5 oz / 400 ml) coconut milk (full fat)
1/2 cup chicken broth (or water)
1 tbsp fish sauce or soy sauce
Juice of 1/2 lime (or to taste)
Salt and black pepper to taste
Fresh cilantro or parsley for garnish
Optional: 1–2 chopped Thai chilies or a pinch of red pepper flakes (if you want it spicy)
Instructions:
Season & Sear Chicken:
Pat the chicken dry and season with salt and pepper.
In a deep skillet or pot, heat oil over medium-high heat.
Sear the chicken on both sides until golden brown (about 4–5 minutes per side). Remove and set aside.
Sauté Aromatics:
In the same pot, reduce heat to medium.
Add onions and cook until soft (3–4 minutes).
Stir in garlic, ginger, and turmeric (if using) and cook for 1 minute until fragrant.
Add Liquids:
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