Coconut-Braised Chicken With Potatoes Recipe (2024)

"light" coconut milk is basically just diluted full-fat coconut milk - instead of using "light", I suggest using a smaller amount of full-fat coconut milk and adding chicken stock to make up the missing liquid

Threw it all in my (retro) slow cooker and came home tonight to a very yummy, easy dinner.

Based on Linda’s incredulity regarding potatoes (my god, a STARCH) over white rice (another STARCH, I’m clutching my pearls), she’s never had curry from a country in the Asian diaspora. This is a very common way to serve curry. Get out and explore a bit more, Linda.

Diamond kosher - 2 teaspoonsMorton’s kosher - 1 teaspoonhttps://www.tasteofhome.com/article/types-of-kosher-salt/

How could you say there’s too much salt when it doesn’t indicate how much salt to add? Just add the amount of salt you’re comfortable with.

Did you use Kosher salt? Remember salts are all different. If you used a finishing salt then, yes way to much, but kosher salt is much less "salty".

The coconut flavor of light coconut milk is not very strong, so the dish comes out tasting differently. If your main concern is health, by all means use light coconut milk, but if your main concern is replicating the flavor profile of a dish, you wouldn’t want to make this substitution.

Made this tonight exactly as directed. It was a hit. My husband had three helpings. It’s very easy to make and makes for a warm and comforting dinner on a cold winter evening. Bonus, it makes the house smell heavenly.I did skip the rice and bread, we just spooned the delicious gravy over the potatoes. Delicious.

Amazing dish. I modified mine using the pressure cooker, low fat coconut milk, and sweet potatoes served over cauliflower florets.

Made this tonight for supper. Or dinner, whatever it’s called. A lovely recipe, but - like most - may need a little tweaking depending upon your circ*mstances. We had boneless chicken thighs, which are our go-to. Adjusted cooking time to make that work. Par-steamed the potatoes because they always take longer to cook than the chicken. Added carrots and peas for added color and veg interest. I’m with Linda, who questioned the idea of rice PLUS potatoes. (???) We’ll add more spice next time.

Yes. This is the way curry is served in most Asian countries.

I agree this is bland. Use 1-2 t crushed red pepper, briefly saute 3 cloves garlic and the ginger and the red pepper, add coconut milk and a cup of broth. Without the additional liquid the coconut milk thickens to nothing. Finish with juice of a whole lime, at least two T.

I love variations on a theme and this recipe doesn’t disappoint! The recipe that I made up in homage to Thai yellow curry is pretty close to this one. I use a dash or two of fish sauce instead of salt, use jalapeños instead of red pepper flake and use Asian white pepper instead of black peppercorns. To seal in the juices of the chicken and add more flavor brown the parts in oil first, remove them, toast the spices and pepper in the oil, then add coconut milk, potatoes and chicken to the pot.

In the recipe it says add 2 tsp

The instructions say to add 2 teaspoons of salt.

Made as described and turned out delicious! Used all drumsticks because that’s what I had. Added some sprinkled red pepper to the garnishes and served over rice.

Made as written, we found this quite bland.

This is a super easy and satisfyingly aromatic dish. Oven or slow cooker worthy. Will keep this in our rotation. It’s company worthy.

Like some others I seared the chicken first then cooked the spices in the fat and added chopped onion. In the last 15 minutes I added frozen peas. Extra ginger. Delish.

This had potential. First, reduce the salt and add more liquid.

I felt like this was a little bland. I did use chicken breasts because that’s what we had, so maybe that was it? But I did use full fat coconut milk, lots of lime and salt, etc. Used some sriracha to finish it off. Felt like it was missing something but I can’t place what it is.

I’ve made this a few times. It’s pretty forgiving. Tonight, I didn’t have any potatoes, but I did have butternut squash. Once I took the immersion blender to the mash that the squash become, I had coconut braised chicken and tasty butternut squash soup.

Very simple and delicious - great week night meal!

How long should this cook in a slow cooker?

I had to add chicken broth to create more liquid for the stew feel. Also, I added some five spice powder and jerk for a punch!

This was lovely. I found the ginger flavor a little too strong. Could have been because my ginger was strong. I also microplaned it which of course brings out the flavor more. I added an extra can of coconut milk and that fixed it. I also removed the chicken skin as I don't like flabby chicken skin. Very tasty, comforting and bright all at the same time! Will definitely go into regular rotation.

This is lovely. Comforting and bright at the same time: a soothing curry. I was I think generous with the ginger and so added a splash more coconut milk at the end to tame and get to the right balance.

I used carrots instead of potatoes.

Followed the recipe as is and its soooo delicious. I found there was a lot of leftover sauce after we were done with the chicken. We used the left over liquid in the chicken two days after as the sauce for sautéed shrimp and it was still super tasty. Made two great meals out of this.

Did this in my Dutch oven on stovetop on low since my oven was occupied and it turned out amazing as well! Only sub I made was lime leaves instead of lime.