Poulet Au Lait De Coco Chicken with Coconut Milk
Immerse yourself in the rich, aromatic flavors of Poulet Au Lait De Coco, a delightful French-inspired dish featuring tender, golden-seared chicken thighs simmered in a creamy coconut milk sauce infused with warming spices like turmeric, cumin, and coriander. This one-pan recipe comes together effortlessly, with sautéed onions, garlic, and ginger providing the perfect aromatic base, while a splash of lime juice adds a bright, tangy finish. Whether paired with fluffy steamed rice, crusty bread, or vibrant veggies, this dish is an irresistible balance of savory, creamy, and slightly spicy. With a prep time of just 15 minutes and an enticing presentation topped with fresh cilantro, this chicken with coconut milk recipe is perfect for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 400 ml coconut milk
- 1 large onion
- 3 pieces garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp olive oil
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 0.25 tsp cayenne pepper (optional)
- 1 tbsp lime juice
- 2 tbsp fresh cilantro (for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
- 250 ml water
- 1 piece red chili (optional)
Instructions
Start by patting the chicken thighs dry with a paper towel and seasoning them on both sides with salt and black pepper.
Heat the olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Once hot, add the chicken thighs skin-side down and sear them for 3-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pan, lower the heat to medium and add the chopped onion. Sauté for 5 minutes until softened and translucent.
Add the minced garlic, grated ginger, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using). Stir for 1-2 minutes to toast the spices until fragrant.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken thighs to the pan, skin-side up. Make sure they are partially submerged in the coconut milk mixture.
Reduce the heat to low, cover the pan, and let the chicken simmer for 30 minutes. Stir occasionally to prevent sticking, and adjust the seasoning with more salt if needed.
After 30 minutes, remove the lid and let the sauce reduce slightly for another 5-10 minutes to achieve your desired consistency.
Stir in the lime juice and add sliced red chili if desired for some extra heat.
Garnish with freshly chopped cilantro before serving. Serve hot with steamed rice, crusty bread, or vegetables on the side.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 38.5 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2097 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
