One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger

By Colu Henry

Updated Feb. 14, 2020

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
40 minutes
Rating
4(6,879)
Comments
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Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.

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Ingredients

Yield:4 servings
  • 1½ to 2pounds bone-in, skin-on chicken thighs, at room temperature
  • Kosher salt and black pepper
  • 2tablespoons grapeseed or canola oil
  • 1medium red onion, thinly sliced
  • 3garlic cloves, finely chopped
  • 1(2-inch) piece fresh ginger, peeled and finely chopped
  • 1teaspoon ground cumin
  • ½teaspoon ground cinnamon
  • ½teaspoon red-pepper flakes
  • 1(14-ounce) can cherry or diced tomatoes with their juices
  • 1(13-ounce) can full-fat coconut milk
  • Steamed white rice, for serving (optional)
  • 3tablespoons roughly chopped cilantro
  • 1lime, quartered, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

776 calories; 60 grams fat; 27 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 37 grams protein; 1134 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.

  2. Step 2

    Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.

  3. Step 3

    Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.

  4. Step 4

    Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

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Ratings

4 out of 5
6,879 user ratings
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Comments

Maura

This got rave reviews tonight! *15-30 minutes isn't enough. Chicken thighs need 40 minutes to braise * I skimmed off about 1/2 of the fat after browning the thighs, since the coconut milk is so rich * I threw in some cauliflower I had in the fridge at about the 20 minute mark. I think any veg could be a nice addition, since its so rich * Next time I might use light coconut milk * I found the 1/2 tsp cinn. too much and would use just a pinch next time, but my dining companion liked it.

PDXer

In step 1, instead of “set chicken aside,” I set it in a 375 degree preheated oven while I made the sauce. Then I simmered it for 20 minutes as per the directions. That little “boost” ensured that the thighs were cooked thoroughly.

lee

By cooking the chicken with the top uncovered by sauce the thighs stay crispy and brown. Otherwise the skin gets rubbery. If the sauce is half way up the side the thighs definitely cook through.

Logan

This one is really nice and subtle! I made it as written but in a dutch oven, and finished it on convection bake rather than on the stovetop. I used whole canned plum tomatoes crushed by hand and boneless skinless thighs as those were what I had. I might try a version with more of the listed spices and/or some others like smoked sweet paprika, coriander seed, or even cloves. Some lemongrass could be really nice too. It was great with basmati rice and a kachumber salad.

Paul

I have made this dish three times and every time it is a hit! I LOVE the simplicity of cooking this dinner with my wife and the flavors are incredible. I agree with the other posts I tend to cook the dish longer than called for by about 15-20 minutes, ensuring chicken is cooked. Although the recipe does not call for it, I do season the chicken with all of the spices that come in this dish. I also lean a bit more on the chili flakes for some added heat.

Matt

Make sure smaller onion next time.

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