Chicken with Coconut Milk, Lemongrass, and Ginger

This is a trip down memory lane for me. The aromas coming from the oven take me straight back to Mrs. Ayyer's kitchen. It is an easy-to[-make family-style dish. Any left over will make a marvelous salad. Use the stewing liquid as a dressing.]

Serves 6
  • 1/4 cup peanut oil
  • 1/4 cup finely chopped onions
  • 4 dried cayenne chiles
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced fresh lemongrass
  • 2 cups diced peeled cooked potatoes
  • 1 tablespoon toasted black cumin seeds, ground
  • 1/4 teaspoon ground turmeric
  • 6 ounces coconut milk
  • 6 ounces half-and-half
  • coarse salt, to taste
  • Two 2 1/2-pound whole chickens, cut into serving pieces
  • 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.

  • 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.

  • 3. Preheat the oven to 300 degrees F.

  • 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.

  • 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.

  • Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.

  • Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel

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4.5 4
This was very good - made it with boneless chicken and sliced the chicken to cook faster. The only thing I didn't care for was that the sauce "separated"...not sure why! item not reviewed by moderator and published
Made it with chicken legs - bone inside and did not use the dried cayenne chillies but a bit of cayenne powder. It needs to get cooked for about 1h and 30 min to get the chicken done. Tasty, kind of sweet, and goes very well with rice! Will not become one of my favorites but its just a matter of taste not a recipe fault. If you like the sweet chicken meals I think you will enjoy this one very much. If you can't find lemon grass just use a bit more ginger, I don't think its going to make a huge difference. If II ever make this dish again I think I would try to sear the meat before putting it in the casserole. item not reviewed by moderator and published
Easy to make. Only two deviations; I added a dash of curry and I didn't use potatoes. Served it over white rice (drizzled left over sauce on the rice and a side of lentils. My kids ate like they hadn't been fed in a month and they asked for me to leave them the leftovers for tomorrow's dinner. How often does that happen? This is a simple, great recipe. item not reviewed by moderator and published
Great recipe. Very tasty! I was making it w/o the lemongrass b/c I couldn't find it. Finally i found a store that had it and I will try today. I needed to find something to do w/ a can of coconut milk and this is just awesome! item not reviewed by moderator and published

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Recipe courtesy of Aarti Sequeira