Coconut lemon garlic chicken
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Coconut lemon garlic chicken
A whole chicken, browned, then simmered in coconut milk with lemon or grapefruit and winter vegetables.
A one-pot I wrote with the quantities in front of me. A whole chicken, about 1.6 to 1.7 kg, cut up, coconut milk, and half a lemon or a grapefruit. The vegetables are whatever is frozen, or cabbage, or potatoes.
Before you cook
A chicken braised in coconut milk is ginataan when the kitchen is Filipino, and a weeknight stew when the lemon and the capsicum come from the bench. This pot is that meeting. The lid stays on until the meat is cooked through, then comes off so the sauce can thicken.
- Serves
- 6
- Time
- 70 min
- Level
- Weeknight
- Energy
- 520kcal
- Dairy-free
No gluten, dairy, egg, nuts, or shellfish in the written list.
Equipment
- Large deep pan with a lid
- Tongs
- Knife and board
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 2176 kJ
- 520 kcal
- Protein
- 42 g
- Fat
- 36 g
- Carbohydrate
- 8 g
- Sugars
- 3 g
- Fibre
- 2 g
- Salt
- 0.9 g
- Sodium
- 360 mg
This batch, 6 servings, is about 13054 kJ (3120 kcal), with 18 g sugars and 5.4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Season the chicken with salt and pepper. Heat the oil in a large deep pan. Brown the chicken in batches, skin-side down first, until lightly golden. Set it aside.
- 02
Lower the heat. Cook the onion for 5 to 7 minutes. Add the garlic and capsicum until they smell sweet. Squeeze in the citrus and scrape the brown bits off the base.
- 03
Return the chicken. Pour in the coconut milk and about ½ cup of water if the pan looks dry. Add the bay leaves and a pinch of the spice if you are using it.
- 04
Cover and simmer gently for 30 to 40 minutes, turning the chicken once, until it is cooked through.
- 05
Stir in the vegetables for the last 10 to 15 minutes. Take the lid off so the sauce can reduce a little.
- 06
Taste it. More salt, pepper, or citrus if it needs it. If it is too sharp, ½ tsp of sugar is enough.
- 07
Serve over steamed rice or mashed potato, with the sauce spooned on top.
Times are a guide. If it needs another minute, give it another minute.
To serve
Ladle the chicken and the sauce over steamed rice or mashed potato. Spoon extra sauce on top.
Keeping it
Cool it and keep it in a sealed box in the fridge for up to 3 days. The sauce thickens. Loosen it with a splash of water and reheat until the chicken is steaming.
Leftovers
- Coconut chicken on rice
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Coconut lemon garlic chicken
Serves 6 · 70 min
Ingredients
- 1 ¾ kg whole chicken, chopped into pieces
- 1 medium onion, chopped
- 6 garlic cloves, minced or smashed
- 1 red capsicum, sliced
- ½ lemon or grapefruit, juiced, the rest kept for finishing
- 400 ml coconut milk
- 1 tsp garam masala or ground cumin, optional
- 2 bay leaves, optional
- 2 tbsp oil
- salt and pepper
- frozen winter vegetables, potatoes, or cabbage
Method
- Season the chicken with salt and pepper. Heat the oil in a large deep pan. Brown the chicken in batches, skin-side down first, until lightly golden. Set it aside.
- Lower the heat. Cook the onion for 5 to 7 minutes. Add the garlic and capsicum until they smell sweet. Squeeze in the citrus and scrape the brown bits off the base.
- Return the chicken. Pour in the coconut milk and about ½ cup of water if the pan looks dry. Add the bay leaves and a pinch of the spice if you are using it.
- Cover and simmer gently for 30 to 40 minutes, turning the chicken once, until it is cooked through.
- Stir in the vegetables for the last 10 to 15 minutes. Take the lid off so the sauce can reduce a little.
- Taste it. More salt, pepper, or citrus if it needs it. If it is too sharp, ½ tsp of sugar is enough.
- Serve over steamed rice or mashed potato, with the sauce spooned on top.
To serve
Ladle the chicken and the sauce over steamed rice or mashed potato. Spoon extra sauce on top.
Keeping it
Cool it and keep it in a sealed box in the fridge for up to 3 days. The sauce thickens. Loosen it with a splash of water and reheat until the chicken is steaming.