Coconut Milk Braised Chicken Legs

One of my favorite things about this dish is you can get a great meal for 2 without messing up your kitchen. All you need is a baking dish; a cast-iron skillet is perfect.

Ingredients

  • 1 ½ cup unsweetened coconut milk
  • 1 tablespoon Thai curry paste. You can find this curry page in the Asian aisle at most grocery stores or at an Asian market.
  • 1 lemongrass stalk, tough outer layer removed. Use a pestle or the handle of a chef’s knife to lightly crush it.
  • 1 piece ginger (about an inch). Peeled & smashed.
  • 4 garlic cloves. Peeled & smashed. If you like the taste of garlic, you can add couple more.
  • 2 chicken legs (thigh and drumstick; about 1 ½ lb. total)
  • Salt to taste
  • Cilantro leaves with tender stems

Direction

  1. Make thin slits on your chicken and season with salt. Keep in mind the curry paste is high on salt.
  2. Preheat your oven to 400°F.
  3. Stir coconut milk and curry paste in the skillet (or a baking dish) to combine.
  4. Add lemongrass, ginger & garlic.
  5. Place the chicken in the skillet and spoon some coconut milk mixture over.
  6. Bake for 60-75 minutes. Occasionally spooning coconut milk mixture over.
  7. Bake until the chicken is tender and cooked thoroughly.

Serving

Top the chicken with cilantro stalks and serve with rice or lime wedges.

Published by

Vandan

Photographer. Foodie. Human.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.