Coconut Curry Chicken Legs is a creamy, comforting dish that you can put together with easy-to-find ingredients. The rich coconut milk balances out the spices to create something truly delicious.
Ingredient Notes
Chicken- As the title suggests, I like to use chicken legs for this recipe. Feel free to substitute with bone-in chicken thighs or breasts, adjusting the cook time accordingly. You can also use boneless chicken. In that case, I would simmer the sauce for about 30 minutes without the chicken in it to develop flavor. Then I would add the browned, boneless chicken and simmer until just cooked through.
Lemongrass- If you can't find fresh lemongrass, look for lemongrass paste in a tube in the Asian section of your grocery store. You can also omit this ingredient, if desired.
Curry powder- You can try any of your favorite curry blends. Go for something more mild or spicy depending on your personal preferences.
Chili powder- I like to use a spicy chili powder called kashmiri chili. Feel free to substitute for any chili powder you have. If you use a mild chili powder and prefer a spicier dish, add cayenne pepper, to taste.
Coconut milk- I use full fat canned coconut milk, because it adds a lot of richness and creaminess. For a lower calorie dish, substitute with reduced fat canned coconut milk. I would not use coconut milk from a carton.
Recipe Steps
The first step involves seasoning and browning the chicken. Next I remove the chicken from the pot, and add sliced onions. Once the onions soften, add garlic, ginger and lemongrass, if using.
Then, add the chicken back to the pot along with coconut milk and broth to cover. Braise the chicken until fully cooked through. Further reduce the sauce, if desired, and serve the chicken with desired toppings and rice or side dish of choice.
Coconut Curry Chicken Legs Tips and FAQs
Use substitutions that I mention above and in the recipe notes to make this recipe your own. This is by no means a traditional recipe, and can easily be adjusted to your liking.
To check for doneness on your chicken, simply cut off a small piece, inspect the color and taste for tenderness.
For a well-rounded meal, serve this recipe with rice or potatoes, and a vegetable of your choice, such as green beans or sautéed spinach.
Coconut milk adds richness, creaminess and a mild coconut flavor to curries. Make sure to use canned coconut milk (preferably full fat) and not coconut milk from a carton.
It is okay to boil coconut milk. In this recipe, I simmer it for quite some time. The coconut milk may separate, but that is normal for recipes of this nature.
This post is also available as a web story.
Related Recipes
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- Chicken and Dumpling Soup
- Braised Chicken Thighs with Artichokes and Polenta
- Indian Spiced Lamb Curry
- Thai Red Curry Lentil Soup
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Coconut Curry Chicken Legs
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Coconut Curry Chicken Legs is a creamy, comforting dish that you can put together with easy-to-find ingredients.
Ingredients
- 2 tbsp vegetable oil
- 8 chicken legs (about 4lbs)
- 2 tbsp butter
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 2 inches ginger, finely grated
- 1 lemongrass stalk, trimmed & bashed
- 2 tbsp mild yellow curry powder
- ½ tsp Kashmiri chili powder, or a mild chili powder & a pinch of cayenne
- 14 oz can coconut milk, preferably full fat
- 1 ½ cups chicken broth, or as needed
- Kosher salt & fresh cracked pepper
Toppings (optional):
- Cilantro
- Scallions, sliced or curled
- Lime wedges
Instructions
- Heat pan & season chicken: Heat a dutch oven or heavy bottomed nonstick pan with high sides over medium heat. Pat chicken dry, and season liberally with salt and pepper.
- Brown chicken: Add oil to pan, followed by chicken. Brown on all sides, flipping occasionally, for a total of approximately 12-16 minutes. Cook in batches, if needed, to avoid overcrowding the pan. Remove from pan and set aside.
- Cook onions: Add butter to pot. Stir in onions and season with salt. Cook approximately 10 minutes or until well-softened, reducing heat as needed.
- Cook aromatics: Add garlic, ginger and lemongrass. Stir in spices. Toast approximately 30 seconds, making sure to avoid burning.
- Add liquids & braise: Add chicken back to pan. Pour in coconut milk. Add enough broth to cover the chicken approximately ¾ or so of the way up the chicken. Partially cover and bring to a simmer. Simmer about 45-60 minutes or until chicken is cooked through and tender.
- Thicken sauce: Remove chicken from braising liquid. Cover and keep warm on a plate. Bring sauce to a gentle boil and reduce until thick and flavorful, about 10 minutes. Add chicken back to coat in sauce.
- Serve: Top chicken with cilantro and scallions, and squeeze over lime juice. Serve with rice or desired accompaniment. Enjoy.
Notes
- Feel free to substitute with bone-in chicken thighs or breasts, adjusting the cook time accordingly. You can also use boneless, skinless chicken. In that case, I would simmer the sauce for about 30 minutes without the chicken in it to develop flavor. Then I would add the browned, boneless chicken and simmer until just cooked through.
- If you can't find fresh lemongrass, look for lemongrass paste in a tube in the Asian section of your grocery store. You can also omit this ingredient, if desired.
- You can try any of your favorite curry blends. Go for something more mild or spicy depending on your personal preferences.
- I like to use a spicy chili powder called kashmiri chili. Feel free to substitute for any chili powder you have. If you use a mild chili powder and prefer a spicier dish, add cayenne pepper, to taste.
- I use full fat canned coconut milk, because it adds a lot of richness and creaminess. For a lower calorie dish, substitute with reduced fat canned coconut milk. I would not use coconut milk from a carton.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main
- Method: Braise
- Cuisine: Asian
Nutrition
- Serving Size: 2 chicken legs
- Calories: 400
- Sugar: 5g
- Sodium: 590mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 200mg
Nithya says
Love rich and creamy curries!!!! This looks absolutely delicious!!
sabrinarusso136@gmail.com says
Thanks so much, Nithya!
romain | glebekitchen says
This hits all my favourite flavours. Lush, creamy and a little kashmiri chili kick to finish it off. I bet this would be fantastic with rice noodles! Kind of like Thai chicken khao soi.
sabrinarusso136@gmail.com says
Thanks, Romain! And I agree 🙂 Rice noodles are a great idea.