Easy Weeknight Coconut Curry Braised Chicken Legs Recipe
Straightforward, braise-y, lovely. I’m a sucker for punny performs on phrases and straightforward weeknight recipes, so after I noticed a Bon Appetit article claiming “These Braisey Hen Legs in Coconut Milk Are Nearly Too Straightforward to Make,” I used to be offered. In fact it helped that the photograph was attractive: deeply burnished hen legs, golden brown coconut chips, and a coconutty crimson curry simply begging for rice.
The idea behind the recipe was: no chopping, no browning, only one dish. And you recognize what? It delivered. The hen was tender and completely cooked and the benefit of blending up retailer purchased curry paste and coconut milk was lifeless easy. I did tweak a few minute issues although.
First off, the recipe known as for 1 cup of coconut milk. I don’t find out about you, however I don’t have coconut milk hanging out in my fridge in a carton, conveniently ready to be poured out right into a 1 cup measure. As an alternative, I popped open an entire can of coconut milk, which is about 1 three/four cups. I additionally upped the curry paste from 1 tablespoon to 2, since I added a lot extra coconut milk. Professional tip: when mixing the curry paste into the coconut milk, simply add a smallish little bit of coconut milk to the roasting dish, then stir within the curry paste earlier than including in the remainder of the coconut milk. It’s lots simpler stirring curry paste right into a small quantity of liquid versus chasing your curry paste across the dish, making an attempt to get all of it evenly blended in.
I additionally skipped out on the salt. The unique recipe has you salt the hen legs earlier than turning them within the coconut milk however I felt prefer it wouldn’t be wanted (curry paste tends to be fairly salty) and justified it to myself by saying that I might season on the finish, if wanted. It wasn’t, in my case, because the curry paste I selected was tremendous flavorful.
Talking of curry paste, I used Aroy-D Thai crimson curry paste – I like Aroy-D coconut milk so I figured their curry paste wouldn’t be a foul selection. It has a reasonably easy substances listing: chilis, garlic, lemongrass, shallots, salt, galangal, kafir lime, coriander, and cumin. Just about like what I’d put right into a curry paste if I wasn’t making a weeknight dinner.
Aside from that, I stayed fairly true to the unique recipe. Oh wait, I did slice up the ginger as an alternative of peeling and smashing. I forwent the peeling, giving the ginger an excellent wash, and easily sliced it thinly to show extra of the ginger to the coconut curry. Extra ginger floor space equals extra ginger taste. And since we weren’t planning on consuming the ginger, it was a no brainer to present it an excellent scrub as an alternative of peeling.
After an hour of roasting within the oven, the coconut milk spilt and there have been superb slicks of crimson oil pooled on high of the marginally thickened coconut milk – the signal of a very good curry, in the event you’re asking Malaysians or Singaporeans or Thai or Indians. You need your coconut milk and spices to separate into two: a flavorful infused oil and a wealthy, dense, coconut base. When your curry splits, its implies that the entire extra water that was within the coconut milk has evaporated and concentrated, leaving all the great things.
All in all, this recipe is ideal for these nights while you get residence from work and wish to do nothing whereas dinner is cooking. Pop a few issues right into a roasting dish, then watch an episode on Netflix when you await dinner to be completed. When the timer goes off, make a bowl to eat on the sofa when you binge watch the remainder of your night time away. All of your worries will fly away. All of them besides spilling on your self, that’s.
PS – For these nights when you might have a little bit extra time, do that from scratch Malaysian curry hen.
PPS – I really feel just like the toasted coconut chips are very elective. Whereas they did add a little bit of crunch, I didn’t suppose they have been price the additional 5 minutes on the grocery retailer to search out. However in the event you’re into #aesthetics, you could find massive coconut flakes in bulk at Entire Meals. Simply pop them in your hen over the past 5 minutes of roasting for them to brown and crisp up. Or, you recognize, you possibly can purchase these costly coconut chips which are already toasted, you do you.
Straightforward Weeknight Coconut Curry Braised Hen Legs Recipe
- 14 ounce can coconut milk
- 2 tablespoons crimson curry paste
- 1 stalk lemongrass, halved, outer leaves eliminated, calmly bruised
- 1 inch piece ginger, peeled and sliced
- four cloves garlic, peeled and smashed
- 2 complete hen legs or 2 thighs and a couple of drumsticks
- cilantro, cooked rice, and lime wedges to serve
minutely tailored from Bon Appetit
Transfer a rack to the highest third of your oven and warmth to 400°F.
In a 2 quart baking dish (or skillet), stir collectively a little bit of the coconut milk and curry paste till easy. Stir within the remaining coconut milk. Add the lemongrass, ginger, and garlic.
Coat the hen within the coconut curry combine, nestle them collectively, pores and skin facet up, and bake, often spooning curry on high of the legs, till the hen is golden, tender, and cooked by means of, about 1 hour.
Take away from the oven and high with cilantro and revel in with rice and lime.
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