Coconut Braised Chicken with Coconut Rice

Chicken is cooked until impossible tender in a sauce flavored with the creamy tropical flavor of coconut milk, turmeric (one of my favorite spices), a bit of tomato paste and a touch of soy sauce.  It is a magical combination of Latin and Asian flavors and if you’re looking to up your chicken game, this is the dish for you.

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Serves: 4-6 Total Time: 1 hour


  • 2 tablespoons grapeseed oil
  • 1 teaspoon ground turmeric
  • 1 medium yellow onion, finely chopped
  • 8 medium garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons ground allspice
  • 4 ½ cups of full fat coconut milk (be sure it’s coconut milk and NOT coconut cream)
  • 1 tablespoon soy sauce
  • 2 pounds boneless, skinless chicken thighs
  • 1 ½ cups rice, rinsed and drained (my family is a huge fan of sticky rice, but white rice would also work)
  • 1 tablespoon lime juice
  • ½ bunch kale leaves, roughly chopped


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