What does coconut milk do to a curry?

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.

Is it okay to boil coconut milk?

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.

Coconut Curry Chicken Legs

Description

Coconut Curry Chicken Legs is a creamy, comforting dish that you can put together with easy-to-find ingredients.

Ingredients

Scale

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

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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