Spicy Creamy Coconut Clay Pot Chicken
Transport your taste buds to a world of bold, exotic flavors with this Spicy Creamy Coconut Clay Pot Chicken recipe. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a rich, aromatic coconut milk sauce infused with turmeric, cumin, and fragrant kaffir lime leaves. A touch of heat from fresh red chili and a hint of sweetness from brown sugar elevate the dish to a harmonious balance of spicy, savory, and creamy. Cooked in a traditional clay pot (or heavy-bottomed pot), this recipe allows the spices to meld beautifully, resulting in tender, flavor-packed chicken infused with a tropical essence. Garnished with fresh cilantro and served with lime wedges for a citrusy zing, this dish pairs perfectly with steamed jasmine rice or warm flatbread. Quick to prepare yet deeply satisfying, it's a show-stopping meal that’s perfect for both cozy weeknight dinners and impressing guests.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 1 large red chili (thinly sliced)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 4 leaves kaffir lime leaves
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 large lime (cut into wedges, for serving)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a clay pot (or heavy-bottomed pot) over medium heat.
Sear the chicken thighs skin-side down until golden and crispy, about 5-6 minutes. Flip and cook the other side for another 4-5 minutes. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, grated ginger, and sliced red chili. Stir well and cook for 1-2 minutes until fragrant.
Stir in the turmeric powder, ground cumin, and paprika, cooking for another 30 seconds to release the spices’ flavors.
Pour in the coconut milk, then stir in the fish sauce, brown sugar, and kaffir lime leaves. Let the mixture come to a gentle simmer.
Return the chicken thighs to the pot, submerging them partially in the sauce. Cover the pot with a lid and reduce the heat to low.
Simmer the chicken for 25-30 minutes, stirring occasionally, until the chicken is tender and infused with the flavors.
Adjust the seasoning with salt and additional fish sauce if needed.
Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side.
Pair with steamed jasmine rice, naan, or your choice of flatbread for a complete meal.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4271 mg | 186% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 40.9 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2194 mg | 47% | |
*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.
