If you’re looking for a meal that’s packed with bold flavors yet easy to make, Coconut Curry Braised Chicken is a must-try. This dish brings together tender, fall-apart chicken simmered in a rich, creamy coconut curry sauce infused with warming spices.
The slow braising process allows every bite to be infused with deep, aromatic flavors, making it a satisfying dish for any night of the week.
This recipe is perfect for those who love a good balance of spice, creaminess, and comforting warmth. The coconut milk mellows out the bold spices, creating a silky sauce that coats the chicken beautifully. Served over rice, with warm naan, or alongside roasted vegetables, it’s a dish that’s both hearty and adaptable to your taste.
If you’ve never made braised chicken before, don’t worry—this dish is straightforward and doesn’t require fancy ingredients. A few staple spices, a can of coconut milk, and some fresh aromatics are all you need to create something truly delicious. Let’s dive in and make this incredible meal together!
Key Ingredients That Make This Dish Stand Out
What makes Coconut Curry Braised Chicken so flavorful? A few simple but essential ingredients bring everything together:
- Chicken Thighs – Bone-in, skin-on chicken thighs are the best choice for this dish. They stay juicy and absorb the flavors of the sauce beautifully.
- Coconut Milk – This is what gives the curry sauce its rich, creamy texture and subtly sweet flavor.
- Curry Powder & Garam Masala – A blend of warm, earthy spices adds depth and complexity. These two are essential for achieving that signature curry aroma.
- Fresh Ginger & Garlic – These aromatics build the foundation of flavor, infusing the sauce with a fragrant, slightly spicy kick.
How to Make Coconut Curry Braised Chicken
- Sear the Chicken – Start by browning the chicken in a pan. This step adds flavor and helps lock in the juices.
- Build the Flavor Base – Sauté onions, garlic, and ginger in the same pan. Stir in the curry powder, garam masala, and a pinch of red pepper flakes for extra heat.
- Create the Sauce – Pour in the coconut milk and a splash of broth. Stir everything together and let the sauce simmer.
- Braise the Chicken – Add the seared chicken back to the pan, cover, and let it cook slowly in the sauce until it’s tender and falling off the bone.
- Finish & Serve – Garnish with fresh cilantro or lime juice for a bright, fresh finish. Serve it with rice, naan, or roasted vegetables.
How to Make It Your Own
Want to switch things up? Here are a few variations to try:
- Spice It Up – Add more chili flakes or a dash of cayenne if you love extra heat.
- Vegetable Boost – Toss in some spinach, bell peppers, or sweet potatoes for extra texture and nutrition.
- Different Protein – Try this recipe with shrimp, tofu, or even chickpeas for a vegetarian twist.
- Extra Creamy – Stir in a spoonful of Greek yogurt or coconut cream for an ultra-rich sauce.
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What Makes This Dish a Winner
There are so many reasons to love Coconut Curry Braised Chicken:
- Rich, Comforting Flavor – The combination of coconut milk and warm spices creates an incredibly deep and satisfying taste.
- Perfect for Meal Prep – The flavors only get better the next day, making it a great option for leftovers.
- One-Pan Cooking – Fewer dishes mean an easier cleanup while still delivering a gourmet-style meal.
Best Side Dishes to Serve with Coconut Curry Braised Chicken
While this dish is great on its own, pairing it with the right sides makes it even better. Here are a few options:
- Basmati Rice – The classic pairing! The rice soaks up the sauce, making each bite even better.
- Garlic Naan – Soft, warm naan is perfect for scooping up all that flavorful curry sauce.
- Cucumber Raita – A cool, refreshing yogurt dip that balances out the spices.
- Spiced Roasted Cauliflower – Adds a smoky, roasted element that pairs well with the creamy curry.
Coconut Curry Braised Chicken
Equipment
- Large Skillet or Dutch Oven For searing and braising the chicken
- Wooden spoon For stirring the sauce
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 can coconut milk full-fat for best results
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 inch fresh ginger grated
- 2 cloves garlic minced
Instructions
- Heat a skillet over medium heat. Sear the chicken thighs until golden brown on both sides, then remove and set aside.
- In the same skillet, sauté the onions, garlic, and ginger until fragrant.
- Stir in the curry powder and garam masala, cooking for another minute.
- Pour in the coconut milk, stir well, and bring to a simmer.
- Return the chicken to the skillet, cover, and simmer for 35-40 minutes until tender.
- Garnish with fresh cilantro and serve with rice or naan.
Notes
- For extra flavor, add a cinnamon stick while braising.
- If you prefer a thicker sauce, simmer uncovered for the last 10 minutes.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
Sherry Eiler
Friday 7th of March 2025
A great recipe that’s both comforting and flavorful.
Frank Byrd
Friday 7th of March 2025
Simple ingredients, yet so much flavor!