Curry-Braised Chicken

October 25, 2024

75

medium

4

  • Preheat the oven:
    • Preheat your oven to 325°F (160°C).
  • Prepare the chicken:
    • Cut the chicken breasts in half for quicker cooking.
    • In a Dutch oven, heat a drizzle of oil over medium-high heat.
  • Brown the chicken:
    • Season the chicken pieces with salt and pepper.
    • Brown the chicken in the hot oil for 1-2 minutes on each side, working in batches if necessary.
    • Once browned, set the chicken aside on a plate.
  • Make the curry sauce:
    • In the same Dutch oven, add the curry paste. Use a wooden spoon to break up any large pieces and incorporate the paste into the oil.
    • Once combined, pour in the coconut milk and stir, scraping up any browned bits stuck to the bottom of the pot.
    • Add the fish sauce and sugar, stirring to combine.
  • Bake the chicken:
    • Return the browned chicken to the Dutch oven, making sure it’s submerged in the sauce.
    • Cover the Dutch oven and place it in the preheated oven.
    • Bake for 45-55 minutes, or until the chicken is cooked through and no longer pink in the center.
  • Finish and serve:
    • Stir in the lime juice just before serving.
    • Serve the coconut curry chicken over cooked rice for a delicious meal.
Reviews

Ingredients:

Adjust Servings
4servings basmati rice
1Tbsp brown sugar
2Tbsp fish sauce
2Tbsp lime juice fresh, for serving
4servings bell pepper
4servings salt
2large chicken breasts boneless, skinless
14oz coconut milk unsweetened, canned
2Tbsp vegetable oil
2Tbsp curry paste green, red, yellow, (, , or )

Directions

1.
Preheat the oven
Preheat your oven to 325°F (160°C).
Mark as complete
2.
Prepare the chicken
1. Cut the chicken breasts in half for quicker cooking. | 2. In a Dutch oven, heat a drizzle of oil over medium-high heat.
Mark as complete
3.
Brown the chicken
1. Season the chicken pieces with salt and pepper. | 2. Brown the chicken in the hot oil for 1-2 minutes on each side, working in batches if necessary. | 3. Once browned, set the chicken aside on a plate.
Mark as complete
4.
Make the curry sauce
1. In the same Dutch oven, add the curry paste. Use a wooden spoon to break up any large pieces and incorporate the paste into the oil. | 2. Once combined, pour in the coconut milk and stir, scraping up any browned bits stuck to the bottom of the pot. | 3. Add the fish sauce and sugar, stirring to combine.
Mark as complete
5.
Bake the chicken
1. Return the browned chicken to the Dutch oven, making sure it’s submerged in the sauce. | 2. Cover the Dutch oven and place it in the preheated oven. | 3. Bake for 45-55 minutes, or until the chicken is cooked through and no longer pink in the center.
Mark as complete
6.
Finish and serve
1. Stir in the lime juice just before serving. | 2. Serve the coconut curry chicken over cooked rice for a delicious meal.
Mark as complete
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