It’s the time of year when we all get a little tired of grilling and want to get back in the kitchen and try something new. This was so easy and delicious. Feels special enough for a dinner party, but easy enough for a weeknight!
Coconut Curry Braised Chicken
Author: Bon Appetit
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 13.5 oz can unsweetened light coconut milk
- 2 Tbsp Thai red curry paste
- 2 Tbsp sugar
- 2 lemongrass stalks, tough outer layer removed, crushed with a knife
- 2 Tbsp chopped fresh ginger
- 6 cloves of garlic, smashed
- 4 chicken legs
- Salt
- Toasted unsweetened coconut flakes and chopped cilantro for garnish (optional)
Instructions
- Heat over to 400.
- Mix coconut milk, sugar and curry paste in a 3 quart baking dish or approximate. You want to make sure the chicken is almost crowded. Add the lemon grass, ginger and garlic.
- Season the chicken lightly with salt (most curry pastes are a little salty, so go light).
- Add the chicken to the pan, rolling it over and covering it in the sauce.
- Bake, occasionally basting for 60-75 minutes. If the pan gets dry, just add a little water.
- Serve chicken with the sauce and coconut and cilantro if using.
