Coconut-Braised Chicken with Ginger, Lime Leaf & Jasmine Rice
A gentle coconut-braised chicken dish where coconut milk carries the aromatics of ginger, lime leaf, garlic, and chilli through the sauce. The fat in the coconut softens sharp flavours, enriches the chicken, and gives the dish a rounded, fragrant finish.
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Print Pin RateServings: 4 Servings
Calories: 813kcal
Cost: £10
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Pot with Lid, for Rice
- 1 Wide Saucepan, for Chicken
Ingredients
- 600 g Chicken Thighs, boneless skinless, cut into large pieces (1 lb 5 oz)
- 400 ml Coconut Milk 14 fl oz
- 150 ml Chicken Stock 5 fl oz
- 20 g Fresh Ginger, finely sliced 1½ tbsp
- 3 each Garlic Cloves finely chopped 3 each
- 4 each Lime Leaves, torn 4 each
- 1 each Lemongrass Stalk, bruised
- 1 each Red Chilli, finely sliced
- 20 ml Fish Sauce 4 tsp
- 15 ml Lime Juice 1 tbsp
- 10 g Light Brown Sugar 2 tsp
- 20 ml Vegetable Oil 4 tsp
- 5 g Fine Sea Salt ¾ tsp
- 10 g Fresh Coriander leaves ½ oz
Jasmine Rice
- 240 g Jasmine Rice 8½ oz
- 360 ml Water 12 fl oz
- 3 g Fine Sea Salt ½ tsp
Instructions
- Jasmine Rice
- Rinse the rice under cold water until the water runs almost clear. Place in a saucepan with the water and salt. Bring to the boil, cover, reduce to low heat, and cook for 10–12 minutes. Remove from heat and rest, covered, for 10 minutes before fluffing with a fork.
- Chicken
- Season the chicken thighs lightly with salt.
- Heat the oil in a wide saucepan over medium heat. Add the chicken and colour lightly on all sides without browning too heavily. Remove and reserve.
- Add the ginger, garlic, lime leaves, lemongrass, and chilli to the pan. Cook briefly until aromatic.
- Pour in the coconut milk and chicken stock, stirring to lift any cooking residues from the base of the pan.
- Return the chicken to the pan. Add the fish sauce and brown sugar.
- Bring gently to a simmer, then cook uncovered over low heat for 25–30 minutes until the chicken is tender and the sauce has lightly reduced.
- Remove the lemongrass and lime leaves before serving.
- Finish with lime juice and adjust seasoning if required.
Presentation
- Spoon the rice into warm bowls and place the braised Chicken alongside or over the rice. Spoon over the coconut sauce and finish with coriander leaves and a few fine slices of chilli if desired.
Notes
Coconut milk should be simmered gently rather than boiled aggressively to prevent splitting.
Chicken thighs are preferable to breast meat because they remain tender during braising and absorb flavour well.
Lime juice should be added at the end to preserve freshness and prevent the sauce from becoming dull.
For a richer version, use coconut cream for part of the coconut milk. For a lighter version, replace 100ml of the coconut milk with additional chicken stock.
Nutrition
Calories: 813kcal | Carbohydrates: 57g | Protein: 32g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1353mg | Potassium: 688mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 5mg
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