Whole Chicken Braised in Coconut Milk
This is one of my favorite ways to cook a whole chicken. The chicken is seasoned with creole seasoning and seared in a dutch oven, then braised in the oven with coconut milk, lemongrass, and garlic; creating a rich gravy. This gravy is so damn good, I’d drink it by the cup full if I could. You can add fingerling potatoes the last 30 minutes of cooking, or spoon the coconut milk gravy over steamed rice.
Equipment
- cast iron Dutch oven
Ingredients
- 4 lb whole chicken
- creole seasoning to taste
- 6 garlic cloves minced
- 1 tsp ginger grated
- 1 tbsp thyme
- 2 stalks lemongrass finely chopped
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp curry powder
- 1 tsp cayenne pepper
- 1 medium white onion diced
- 2 cups coconut milk
- 1 cup water
- 1 tsp white pepper
- 2 lbs fingerling potatoes
Instructions
- Season the chicken with the creole seasoning and white pepper. Fill the inner cavity with the half of the garlic, ginger, and 1 stalk of lemongrass. Heat up the vegetable oil in a Dutch oven over medium high heat. Add the chicken to the pot.
- Brown on both sides for 12 minutes in total. Remove the chicken from the pot.
- Sauté the onions, remaining garlic and lemongrass, thyme, smoked paprika, curry powder, and cayenne pepper for 2 minutes.
- Pour in the coconut milk and water; scraping the bottom of the pot.
- Place the chicken back into the pot. Bring to a boil, cover, and place in a 350 degree oven for up to 90 minutes; basting with the sauce every 20 minutes.
- The last 30 minutes of cooking, add in the fingerling potatoes. Let cool before serving.
