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vantagefeed.com > Blog > Caribbean News > Stewed coconut milk chicken
Stewed coconut milk chicken
Caribbean News

Stewed coconut milk chicken

Vantage Feed
Last updated: June 10, 2025 4:50 am
Vantage Feed Published June 10, 2025
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Let me say this: Stewed coconut milk chicken Not average weekday chicken. We are talking about the softness of our bones and swim in a rich coconut milk sauce, which is liquid gold. Add potatoes and carrots and a boom to meet the tropical vibe at the easiest one-pot dinner of your dreams.

This is the problem. Most of us pull out the whole chicken when the company comes in, right? But I say, why wait? Cooking the whole bird isn’t just on weekday nights. the Smart. White and dark flesh, bones have a flavour and leftovers are very convenient.

This dish attracts bold aromatics such as ginger, garlic, lemongrass, and thyme for heavy lifting. Half of the mixture is tucked into the chicken, perfume it from the inside, turning the bird brown and simmering in creamy, luscious coconut milk. Ah, I’m sneaking into a little curry powder too. Not enough to scream “Curry Chicken,” but enough to whisper. Trust me, that the work.

Serve the chicken with a coconut milk steamed sauce on a white platter.

Why steaming chicken with coconut milk?

To steam the chicken, spread it brown and cook gently in the liquid until it is incredibly soft and juicy. This method keeps the meat juicy and infuses it with a layer of aromatic and flavor from the spices. It’s a very economical way to feed the whole family and if you have a Dutch oven and 90 minutes, you’re golden. Bonus: It will make your home smell amazing.

In this recipe, the steaming solution selected is coconut milk. As you know, high quality coconut milk is rich and fatty, so I love it. Homemade is even better. If you say the sauce is dangerously tasty, trust me! You’ll want to pour it all.

How to stew chicken with coconut milk

Prepare the chicken

Make seasonings and grill the chicken.
  1. rinse Dry the inside and outside of the chicken with a paper towel. Scrub the cavity, skin and under the skin with salt and white pepper whenever possible and season evenly. If necessary, replace the salt with creole salt.
  2. Marinated – In a small bowl, mix garlic, ginger, thyme, lemongrass and onion with 1 tablespoon of oil or coconut milk. (Photo 1)
  3. Marinated – Brace the chicken cavity generously with half the lemongrass mixture, apply some of the liquid to the outside of the chicken and refrigerate until ready to cook. (Photo 2)
  4. obtain Ready – When ready to cook, heat the cooking oil in a Dutch oven (preferably with a snugly fitted cover) over medium heat.
  5. Sheer – Place chicken breast on top and burn for 3-5 minutes until skin is crispy. Use tongs to carefully turn the chicken over and crisp the other side for another 4-5 minutes. Depending on the size of the chicken, it usually takes 10-12 minutes in total. (Photo 3-4)

I’ll simmer

Fry the seasonings and add the chicken and steamed liquid. Boil it and finish in the oven.Fry the seasonings and add the chicken and steamed liquid. Boil it and finish in the oven.
  1. remove Place the chicken from a Dutch oven and place it on a large plate. Pour in the excess fat and leave 2 tablespoons at the bottom.
  2. Saute – Mix the remaining lemongrass mixture with paprika, curry powder and cayenne pepper and saute until fragrant (about 1 minute). Take care to avoid burning. (Photo 5)
  3. Steamed liquid – Add coconut milk and soup. Return the chicken to the pot and bring to a boil. (Photo 6-7)
  4. Stew – Finally, cover the pot, place in the oven, simmer, and stuff it occasionally with your own juice until the chicken is tender. It usually takes 75-90 minutes to reach the internal temperature of 165° (74°). (Photo 8)
  5. serve – Let the stewed chicken rest for about 10 minutes, then carve it over rice with the sides of sauce and vegetables. Garnish with coriander or fresh parsley.
Fresh from the oven and ready to serve.Fresh from the oven and ready to serve.

Recipe Tips and Notes

  • Try a tropical twist. For a burst of sweet and tangy flavor, throw a chunk of fresh pineapple or mango during the final 20-minute dish.
  • Sneak on some vegetables. Add peppers, green beans, peas, carrots or baby spinach for the final 10 minutes to boost your nutrition and make it a one-pot meal.
  • If you have time to marinate the chicken and refrigerate overnight, it will taste even better.
  • Enamel-shaped cast iron bread works best because it heats evenly and retains its heat well.
  • We are stewed chicken so don’t completely submerge it in the coconut liquid.
  • If you’re not a fan of them, you can rule out the onions. I’ve made this a few times and it tastes just as good.
  • If you are new to lemongrass, it is a lemon grass stem and adds a citrus hit with a clear floral notebook. This versatile herb is available in most supermarkets and is always on hand in the Asian market.
  • This recipe is steamed Burmese chicken stewed in coconut milk instead of lemongrass.

Makeup and storage instructions

You can prepare the stewed coconut chicken one day in advance. Brown the chicken, add air freshener and store everything in the fridge until ready for simmer. Once cooked it will hold beautifully in the fridge for 3-4 days. Gently reheat on the stove or oven, then add a splash of coconut milk or soup to loosen the sauce.

leftovers? Even better. The sauce will deepen and deepen overnight. You’ll end up spooning everything, with rice, vegetables, and even toast (don’t knock until you try it).

Simmered in coconut milk, served on rice and served with coriander.Simmered in coconut milk, served on rice and served with coriander.

What is stewed chicken with coconut milk?

Let’s talk about the side. you need Something that absorbs all the dreamy sauce. Coconut rice is full of my request. Creamy creamy won’t hurt anyone. Steamed jasmine rice, crusty bread and mashed potatoes all work well. Roasted or sauteed greens bring a beautiful contrast to richness.

More chicken recipes with a tropical twist

See how to make it

[adthrive-in-post-video-player video-id=”kxiwjXwD” upload-date=”Mon Aug 06 2018 20:31:44 GMT+0000 (Coordinated Universal Time)” name=”Braised Chicken in Coconut Milk” description=”Braised Chicken in Coconut Milk- This  Whole chicken is INCREDIBLY  juicy ,tender , flavorful  and the meat is falling off the bones. Throw in some potatoes, carrots and you have yourself an effortless  one pot weeknight meal.”]

This blog post was originally published in February 2017 and updated with additional tips, new photos and videos

Looking for more recipes? follow me…

Preparation: 15 Min Min

Cook: 1 time HR 15 Min Min

total: 1 time HR 30 Min Min

Asia, fusion

  • Preheat the oven to 375°F (190°C).

  • Rinse the chicken inside and outside and dry with a paper towel. Scrub the cavity, skin and under the skin with salt and white pepper whenever possible and season evenly. If necessary, replace the salt with creole salt.

  • In a small bowl, mix garlic, ginger, thyme, lemongrass and onion with 1 tablespoon of oil or coconut milk.

  • Brace the chicken cavity generously with half the lemongrass mixture, apply some of the liquid to the outside of the chicken and refrigerate until ready to cook.

  • When ready to cook, heat the cooking oil in a Dutch oven (preferably with a snugly fitted cover) over medium heat.

  • Place chicken breast on top and burn it for 3-5 minutes until the skin is crispy. Use tongs to carefully turn the chicken over and crisp the other side for another 4-5 minutes. Depending on the size of the chicken, it usually takes 10-12 minutes in total.

  • Remove the chicken from the Dutch oven and place it on a large plate. Pour in the excess fat and leave 2 tablespoons at the bottom.

  • Mix the remaining lemongrass mixture with paprika, curry powder and cayenne pepper and saute until fragrant (about 1 minute). Take care to avoid burning.

  • Add coconut milk and soup. Return the chicken to the pot and bring to a boil.

  • Finally, cover the pot, place in the oven, simmer, and stuff it occasionally with your own juice until the chicken is tender. It usually takes 75-90 minutes to reach the internal temperature of 165° (74°).

  • Let the chicken rest for about 10 minutes, then carve it over rice with the sides of the sauce and vegetables. Garnish with coriander or fresh parsley.

  • Feel free to change the whole chicken to 4-5 pounds of bone skin thighs.
  • Use the remaining chicken with spring rolls to make the ideal remaining makeover.
  • For the slow cooker version, remove the chicken skin, fry the seasonings, and cook with the remaining ingredients for 4-7 hours.
  • Please note that nutritional information is a rough estimate and can vary widely based on the product used in the recipe.

Serving: 240g| calorie: 445kcal (twenty two%)| carbohydrates: 20g (7%)| protein: 30g (60%)| fat: 28g (43%)| Saturated fat: 7g (44%)| Polyunsaturated fat: 6g| January Saturated Fat: 12g| Trans Fat: 0.2g| cholesterol: 110mg (37%)| sodium: 1211mg (53%)| potassium: 745mg (twenty one%)| fiber: 4g (17%)| sugar: 2g (2%)| Vitamin A: 1482iu (30%)| Vitamin C: twenty fourmg (29%)| calcium: 58mg (6%)| iron: 4mg (twenty two%)

course: Main

cooking: Asia, fusion

diet: Gluten-free

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