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Golden-brown chicken thighs simmering in a creamy coconut milk sauce, garnished with lime wedges and fresh cilantro in a pan.

Coconut Milk Braised Chicken Thighs Recipe

These coconut milk braised chicken thighs are a flavorful and comforting dish perfect for weeknight dinners or special occasions. With chicken thighs simmered in a rich and aromatic coconut milk sauce, this dish is guaranteed to delight.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 378kcal
Author: Sandra

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

  1. Patting the chicken dry removes excess moisture, helping to ensure a crisp sear.
  2. 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.
  3. Reduce or omit the chili flakes for a less spicy dish.
  4. Shaking the can of unsweetened coconut milk combines the contents for a creamy, even sauce.
  5. Low heat prevents the coconut milk from curdling, ensuring a smooth sauce. If curdling occurs, it’s still safe to eat.
  6. Soy sauce enhances flavor but can add saltiness. You may need to adjust the other seasonings if you decide to use it.
  7. For food safety, use an instant read thermometer to confirm doneness.
  8. Serving Suggestions: Pair with sides that soak up the sauce, like rice or naan.

Nutrition

Calories: 378kcal | Carbohydrates: 5g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 356mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg