Coconut-braised chicken thighs with turmeric and peppers deliver a vibrant twist on traditional braised chicken. This dish combines the warmth of coriander and turmeric with the subtle sweetness of coconut milk for a balanced, aromatic flavor profile.

The fragrant mix of fresh ginger, garlic, lemongrass, and optional makrut lime leaves infuses the chicken with layers of complexity. These bold ingredients make each bite irresistibly tender and flavorful, while the coconut milk creates a silky sauce to tie it all together.

Perfectly paired with jasmine rice or noodles, this dish is a delightful balance of spice and freshness, offering an elevated dining experience that is both comforting and light.

Coconut-Braised Chicken Thighs With Turmeric and Peppers: Ingredients

Coconut oil creates a rich base, enhancing the chicken’s natural flavors while adding a touch of tropical warmth. Ground coriander and turmeric infuse the dish with earthy depth, while ginger, garlic, and lemongrass bring a fragrant, zesty kick to the braise.

Makrut lime leaves (optional) introduce an aromatic, citrusy note that brightens the sauce, balancing the richness of the coconut milk. Mini sweet peppers add a subtle sweetness, complementing the savory depth of the braised chicken. Fresh cilantro or basil, added at the end, provides a refreshing herbal finish.

Coconut-Braised Chicken Thighs With Turmeric and Peppers

This flavorful dish combines the depth of spices like coriander, turmeric, and ginger with the richness of coconut milk, creating a perfect balance of savory and aromatic notes. The braised chicken thighs, tender and succulent, absorb all these complex flavors, making for a dish that’s as comforting as it is vibrant. Here are some tips to perfect this recipe, suggestions for serving, and answers to common questions.

Recipe Tips

Searing the Chicken
For the best crispy skin, ensure that you pat the chicken dry with paper towels before seasoning. This helps the skin brown and crisp up when cooking, preventing it from becoming soggy. Additionally, avoid flipping the chicken during the initial searing stage. Let it sit undisturbed to achieve an even, golden-brown crust.
Fresh Lemongrass and Makrut Lime Leaves
If you’re using fresh lemongrass, make sure to cut it from the tender inner stalks for the best flavor. Similarly, while makrut lime leaves are optional, they add a unique citrusy aroma and fresh flavor. If you can’t find them fresh, dried makrut lime leaves can work in a pinch.
Emulsifying the Sauce
After cooking the chicken, don’t skip the step of whisking the sauce in the skillet to emulsify it. This helps blend the coconut milk and chicken stock, resulting in a silky and smooth sauce that clings perfectly to the chicken and peppers.

What to Serve with Recipe

Jasmine Rice
Serve this coconut-braised chicken with fluffy jasmine rice. Its light and fragrant texture perfectly complements the rich, aromatic sauce. The rice helps soak up the flavors, ensuring every bite of chicken is accompanied by the full depth of the dish.
Rice Noodles
If you prefer something more substantial, pair the chicken with rice noodles. These delicate noodles absorb the coconut sauce beautifully and add a soft, slightly chewy texture to contrast with the crispy chicken skin. Garnish with fresh cilantro or basil for added freshness.
Steamed Vegetables
A side of lightly steamed vegetables, such as broccoli or green beans, adds a crisp, healthy crunch that contrasts the tender chicken. The subtle bitterness of the vegetables pairs wonderfully with the complex, creamy sauce of the braised chicken.

FAQ

Can I use boneless, skinless chicken thighs for this recipe?
While bone-in, skin-on thighs provide more flavor and texture, you can substitute boneless, skinless chicken thighs. Keep in mind that boneless pieces will cook faster, so reduce the cooking time accordingly to avoid overcooking.
Is it necessary to use coconut milk, or can I substitute with something else?
Coconut milk is a key ingredient that adds richness and creaminess to the dish. If you’re looking for a substitute, try using light cream or a non-dairy milk alternative, such as almond milk. However, the flavor and texture will be slightly different.
How can I make this dish spicier?
To increase the heat, add some sliced fresh chilies or a pinch of red pepper flakes when sautéing the aromatics like garlic, ginger, and lemongrass. You can also increase the amount of turmeric and coriander for an extra kick of warmth.
Can I make this dish ahead of time?
Yes! This dish can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will deepen as it sits. Just reheat the chicken and sauce gently on the stove, adding a splash of chicken stock or water to bring the sauce back to its original consistency.

Coconut-Braised Chicken Thighs With Turmeric and Peppers

This dish features the aromatic combination of coriander, lemongrass, ginger, garlic, turmeric, and coconut milk, creating a richly flavored braise that’s lighter than many traditional curries. Makrut lime leaves, available at specialty stores, add a unique zest to the dish, though their use is optional.

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Prep Time 20

Cook Time 40

Total Time 1

Course Side Dish

Cuisine American

Servings 6 People

Ingredients

2 tablespoons coconut oil or neutral oil
2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
6 bone-in skin-on chicken thighs or 4 bone-in, skin-on chicken legs (approximately 2¼ pounds total)
4 scallions thinly sliced
¼ cup fresh lemongrass finely chopped (from the tender centers of 2 stalks)
1 2-inch piece of fresh ginger, peeled and finely chopped (about 3 tablespoons)
3 garlic cloves thinly sliced
1½ teaspoons ground turmeric
4 fresh makrut lime leaves optional
1 cup chicken stock
1 14-ounce can light coconut milk
5 ounces mini sweet peppers about 7 peppers, trimmed and thinly sliced (or 1 bell pepper, stemmed, seeded, and chopped)
Fresh cilantro small sprigs and chopped leaves or fresh basil (sliced), for garnish
Cooked jasmine rice rice noodles, or fresh ramen noodles, for serving

Instructions

Sear the Chicken
In a large, deep skillet, heat the coconut oil over medium heat. Season the chicken with ground coriander, salt, and pepper. Pat the chicken dry with paper towels to ensure a crisp sear. Place the chicken in the skillet, skin-side down, and cook for about 10 minutes until the skin begins to crisp. Increase the heat to medium-high and continue cooking, without flipping, for an additional 4 to 5 minutes until the skin is deeply browned. Transfer the chicken to a plate, keeping it skin-side up.
Sauté Aromatics
Lower the heat to medium-low and add the sliced scallions, chopped lemongrass, ginger, garlic, turmeric, and optional makrut lime leaves to the skillet. Stir frequently, cooking for 6 to 8 minutes until the aromatics become tender and fragrant.
Simmer the Chicken
Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a boil over high heat. Return the chicken, skin-side up, to the skillet, reduce the heat to medium-low, and simmer for 20 to 25 minutes for thighs, or 30 to 35 minutes for legs, until the chicken reaches an internal temperature of 165°F (75°C), or when the juices run clear when pierced.
Finish the Sauce
Once the chicken is cooked through, transfer it to a plate. Whisk the sauce in the skillet to emulsify, adjusting the seasoning with salt and pepper as needed. Add the sliced peppers to the skillet and cook for 2 to 3 minutes until they are just tender. Return the chicken to the skillet, browning it side up, and garnish with small sprigs of cilantro.
Serve
Serve the chicken with a side of rice or noodles, and offer extra cilantro at the table for those who desire additional fresh seasoning.

Keyword Coconut-Braised Chicken Thighs With Turmeric and Peppers

Coconut-Braised Chicken Thighs With Turmeric and Peppers