Coconut Milk Braised Chicken with Turmeric and Lime

This coconut milk braised chicken with turmeric and lime is a beautifully aromatic dish that balances the richness of coconut milk with the vibrant flavors of fresh ginger, lime, and cilantro. The turmeric adds a warm, earthy spice, while the lime provides a bright acidity that cuts through the richness. It’s a comforting and flavorful meal, perfect for serving over jasmine rice to soak up all the delicious sauce.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 can (400 ml) full-fat coconut milk
  • 1 tbsp (9 g) ground turmeric
  • 1 tsp (2 g) ground coriander
  • 2 garlic cloves, minced
  • 1 tbsp (15 g) fresh ginger, grated
  • 1 lime, zested and juiced
  • Fresh cilantro, for garnish
  • Cooked jasmine rice, for serving

Step-by-Step Instructions

1. Searing the Chicken

Start by heating a large skillet over medium-high heat. Once the skillet is hot, place the chicken thighs in, skin-side down. Sear the chicken thighs for 5-7 minutes, or until the skin is golden brown and crispy. This step helps to render the fat and creates a delicious texture that contrasts beautifully with the tender braised chicken.

Once the chicken is nicely browned, remove it from the skillet and set it aside. You don’t need to cook the chicken all the way through at this stage; it will finish cooking in the braising liquid.

2. Making the Braising Sauce

In the same skillet, with the remaining chicken drippings, lower the heat to medium. Add the minced garlic and grated fresh ginger to the pan. Stir and cook for about 1 minute until fragrant, making sure not to burn the garlic.

Next, add 1 tablespoon of ground turmeric and 1 teaspoon of ground coriander. Stir for another minute to allow the spices to toast slightly, which will enhance their flavor.

Pour in the can of full-fat coconut milk, stirring to combine all the ingredients. The coconut milk will add a rich, creamy base to the dish. Zest and juice one lime directly into the sauce, mixing well to incorporate the fresh citrus flavor. The lime juice will brighten up the sauce, while the zest adds an extra layer of aromatic lime essence.

3. Braising the Chicken

Now that the braising sauce is ready, return the seared chicken thighs to the skillet, skin-side up. Ensure that the chicken thighs are nestled into the sauce, but the crispy skin remains above the liquid to maintain its texture.

Lower the heat to a gentle simmer, cover the skillet, and let the chicken braise for 30-40 minutes. During this time, the chicken will become incredibly tender as it absorbs the fragrant, rich flavors of the coconut milk, turmeric, and lime.

Check the internal temperature of the chicken to ensure it reaches at least 75°C (165°F). The sauce will also thicken slightly during the braising process, making it perfect for spooning over rice.

4. Serving the Dish

Once the chicken is tender and fully cooked, remove the skillet from the heat. Garnish the chicken with freshly chopped cilantro for a burst of freshness and color.

Serve the braised chicken over a bed of steamed jasmine rice, spooning the rich coconut milk sauce generously over both the chicken and the rice. The combination of fragrant rice, tender chicken, and vibrant sauce makes for a deeply satisfying meal.

Tips for Success:

  • Chicken Thighs: Bone-in, skin-on chicken thighs are ideal for this recipe because they stay juicy during the braising process. However, you can substitute boneless thighs or even chicken breasts if you prefer, but adjust the cooking time accordingly.
  • Spice Variation: Feel free to add a pinch of chili flakes or a sliced chili pepper to the sauce for a touch of heat. The mild sweetness of the coconut milk balances out any added spice nicely.
  • Coconut Milk: Use full-fat coconut milk for a richer and creamier sauce. If you’re looking for a lighter option, you can substitute with light coconut milk, though the sauce may not be as thick.

Nutritional Information (Per Serving)

This recipe makes approximately 4 servings.

  • Calories: 480 kcal
  • Protein: 26 g
  • Fat: 38 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Sodium: 400 mg

Final Thoughts

Coconut milk braised chicken with turmeric and lime is an elegant yet simple dish that offers a complex balance of rich, savory, and bright flavors. The combination of fragrant coconut milk, earthy turmeric, and zesty lime, paired with tender chicken and fresh herbs, makes this dish a perfect comfort meal. Serve it with jasmine rice to soak up the flavorful sauce, and enjoy a meal that transports you with its aromatic, tropical flavors.