These coconut milk braised chicken thighs are a go-to in my kitchen when I want something comforting, rich, flavorful, and easy to pull together. The chicken turns out tender and the creamy coconut milk sauce is packed with warm spices and a kick of lime. It’s one of those meals that feels special but doesn’t take a ton of effort. It’s perfect for any night of the week.
Serve it with rice, naan, or roasted veggies to soak up all that sauce. It’s a crowd-pleaser around here, and I think you’ll love it too.
What We Think You’ll Love About This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Chicken Thighs. Bone-in, skin-on thighs are ideal for this recipe because they stay juicy and develop a crispy skin when seared. You can use boneless, skinless thighs, but you’ll miss out on that delicious crispy skin. Drumsticks or even chicken breasts can work in a pinch – just adjust the cooking time accordingly.
- Olive Oil. Olive oil is used for searing the chicken and sautéing the aromatics. If you’re out of olive oil, avocado oil or vegetable oil will work just as well.
- Onion. Onion adds a base of sweetness and depth to the sauce. Yellow or white onions are great options, but shallots can also be used for a more delicate flavor.
- Garlic. Minced fresh garlic gives the dish aromatic, savory flavor. If fresh isn’t available, ½ teaspoon of garlic powder per clove can be substituted.
- Fresh Ginger. Grated ginger adds warmth and a slight spicy kick. Ground ginger can work as a backup (use about ¼ teaspoon for every tablespoon of fresh), but fresh is highly recommended for the best flavor.
- Ground Turmeric. Ground turmeric adds earthy flavor and a beautiful golden color to the sauce. If you don’t have turmeric, a small pinch of curry powder can be used a substitute.
- Ground Coriander. Ground coriander (cilantro) provides a subtle citrusy undertone that complements the lime. If you don’t have it, a pinch of cumin or ground fennel could be used instead.
- Red Chili Flakes (Optional). Red chili flakes bring a gentle heat to the dish. Feel free to omit them or adjust the quantity based on your spice preference.
- Unsweetened Coconut Milk. Full-fat unsweetened coconut milk is key for a creamy sauce. Avoid using light coconut milk, as it won’t provide the same richness. If you’re out of coconut milk, heavy cream can be used as a substitute, but it won’t have the same flavor as coconut milk.
- Chicken Broth. Chicken broth adds depth to the sauce. Vegetable stock or even water can be used if needed, but chicken stock is recommended for the best results.
- Lime Juice. Lime juice as a fresh, tangy kick. Fresh lime is ideal, but lemon juice can work if limes aren’t available.
- Soy Sauce (Optional). Soy sauce adds depth of flavor. Use tamari for a gluten-free option, or skip it altogether if preferred.
- Salt and Black Pepper. Salt and pepper are essential for seasoning the chicken and balancing the flavors in the sauce.
- Fresh Cilantro. If cilantro isn’t your thing, parsley or even thinly sliced green onions are good alternatives.
Instructions with Photos
This is just an overview. Be sure to check out the full recipe and ingredient list below.
Tips for Success
- Pat the Chicken Dry. Before seasoning the chicken, make sure to pat it dry with paper towels. This step is crucial for achieving that golden, crispy skin during searing.
- Heat the Oil Properly. Make sure the oil is hot before adding the chicken to the pan. This prevents the skin from sticking and helps it crisp up nicely. A good test is to tilt the pan slightly – if the oil shimmers and flows easily, it’s ready.
- Don’t Move the Chicken. Once the chicken is in the pan, let it cook undisturbed for the recommended time. Moving it too soon can cause the skin to stick and tear, so be patient and let it develop a golden crust.
- Don’t Overcrowd the Pan. When searing the chicken, give each piece enough space in the skillet. Overcrowding traps steam, which prevents the skin from crisping properly. If needed, sear the chicken in batches.
- Let the Chicken Rest. After searing, place the chicken on a wire rack or paper towel-lined plate. This helps maintain the crispy texture while you prepare the sauce.
- Sauté Aromatics Gently. Keep the heat at medium when cooking the onions, garlic, and ginger. This prevents them from burning.
- Shake the Coconut Milk Can. Coconut milk tends to separate, so give the can a good shake before opening.
- Simmer Gently: When braising the chicken, keep the heat low to prevent the coconut milk from curdling. If it does curdle, don’t worry – it’s still safe to eat and will taste just as good.
- Use an Instant Read Thermometer. For perfectly cooked chicken, check that the internal temperature reaches 165 F (75 C). This ensures the meat is fully cooked while staying tender and juicy.
- Season to Taste: Before serving, taste the sauce and adjust the salt, pepper, or lime juice to your liking. This final tweak makes all the difference in balancing the flavors.
- Customize the Heat: If you’re unsure about spice levels, start with a smaller amount of chili flakes. You can always add more, but you can’t take it out!
- Plan for Leftovers: This dish tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
Storage and Reheating
Storage:
- Allow the chicken to cool to room temperature before storing.
- Transfer the chicken and sauce to an airtight container.
- Store in the refrigerator for up to 3 days. If you’d like to freeze it, place it in a freezer-safe container and store it for up to 3 months.
Reheating:
- Stovetop (Recommended): Place the chicken and sauce in a skillet or saucepan. Add a splash of chicken stock or water if the sauce has thickened too much. Heat over low to medium heat, stirring occasionally, until the chicken is warmed through (internal temperature should reach 165 F/75 C).
- Microwave: Transfer a portion of chicken and sauce to a microwave-safe dish. Cover loosely with a microwave-safe lid or plastic wrap to prevent splattering. Heat in 1-minute increments on medium power, stirring the sauce and checking the chicken’s temperature between intervals.
- Oven: Preheat the oven to 350 F (177 C). Place the chicken and sauce in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through.
Freezer Reheating:
- Thaw the chicken and sauce in the refrigerator overnight before reheating using one of the above methods.
Reheating Tips
Avoid overheating the sauce, as this may cause the coconut milk to separate.
If reheating from frozen and you’re short on time, you can place the frozen dish in a skillet with a little chicken stock and heat gently on the stovetop until fully thawed and warmed through.
more
One Pot Meals
Coconut Milk Braised Chicken Thighs Recipe
Equipment
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 4 garlic cloves minced. About 4 teaspoons minced.
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon red chili flakes optional, reduce or omit for milder flavor (Note 3)
- 1 14 oz can full-fat unsweetened coconut milk (shake well before opening) (Note 4)
- ½ cup chicken broth
- 1 lime juiced (about 2 tablespoons), plus lime wedges for serving
- 1 tablespoon soy sauce optional for deeper flavor (Note 6)
- Fresh cilantro chopped, for garnish
Instructions
- Pat the 6 bone-in, skin-on chicken thighs dry with paper towels to remove moisture, ensuring the skin will crisp up during searing (Note 1). Season both sides generously with Salt and black pepper.6 bone-in, skin-on chicken thighs, Salt and black pepper
- Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 5-6 minutes, or until the skin is golden and crisp. (Note 2).For safety, use a splatter guard to reduce oil splatter.Flip and cook for another 2 minutes. Remove the chicken and place it on a paper towel-lined plate to keep the skin crispy.2 tablespoons olive oil
- Lower the heat to medium. Add the chopped onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened. Stir in the minced garlic, 1 tablespoon fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, and ½ teaspoon red chili flakes (if using) and cook for about 1 minute, or until fragrant (Note 3).1 medium onion, 4 garlic cloves, 1 tablespoon fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, ½ teaspoon red chili flakes
- Shake the 1 14 oz can full-fat unsweetened coconut milk well to combine any separated solids and liquids (Note 4). Pour the coconut milk and ½ cup chicken broth into the skillet. Add the 2 tablespoons lime juice and 1 tablespoon soy sauce (if using). Stir well, scraping up any browned bits from the bottom of the pan for added flavor. Taste and adjust seasoning with salt and black pepper as needed.1 14 oz can full-fat unsweetened coconut milk, ½ cup chicken broth, 1 lime, 1 tablespoon soy sauce
- Return the chicken thighs to the skillet, skin-side up. Lower the heat to a gentle simmer, cover with a lid, and cook for 25-30 minutes. Check the chicken’s internal temperature with a meat thermometer to ensure it reaches 165 F (74 C) (Note 7).
- Remove the skillet from the heat. Garnish the chicken with chopped Fresh cilantro and serve hot with steamed rice, naan, or roasted vegetables. Add lime wedges on the side, if you'd like. (Note 8).Fresh cilantro
Notes
- Patting the chicken dry removes excess moisture, helping to ensure a crisp sear.
- If using a Dutch oven, preheat it before adding the oil. Make sure the oil is hot before adding the chicken to prevent the skin from sticking to the pan. Also, avoid moving the chicken during cooking to allow the skin to render its fat and become crispy.
- Reduce or omit the chili flakes for a less spicy dish.
- Shaking the can of unsweetened coconut milk combines the contents for a creamy, even sauce.
- Low heat prevents the coconut milk from curdling, ensuring a smooth sauce. If curdling occurs, it’s still safe to eat.
- Soy sauce enhances flavor but can add saltiness. You may need to adjust the other seasonings if you decide to use it.
- For food safety, use an instant read thermometer to confirm doneness.
- Serving Suggestions: Pair with sides that soak up the sauce, like rice or naan.