Prepare to embark on a culinary journey that will transport your taste buds to a world of creamy, aromatic bliss! This mouthwatering Eutons Chicken in Coconut and Coriander Sauce is not just a meal—it's an experience that combines the rich, velvety texture of coconut milk with the vibrant, fresh notes of coriander. Whether you're a home cook looking to impress or a food lover seeking a new favorite dish, this recipe promises to deliver restaurant-quality flavor right in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 can coconut milk
- 1/4 cup fresh coriander, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 can of coconut milk, 1/4 cup of fresh coriander (chopped), 2 cloves of garlic (minced), 1 tablespoon of grated ginger, and salt and pepper to taste.
- Prepare the chicken thighs by trimming any excess fat and patting them dry with paper towels. Season both sides generously with salt and pepper.
- In a large skillet or saucepan, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chicken thighs skin-side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes on the other side.
- Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add the minced garlic and grated ginger. Sauté for about 1-2 minutes, stirring frequently, until fragrant but not burnt.
- Pour in the can of coconut milk, stirring to combine with the garlic and ginger. Bring the mixture to a gentle simmer.
- Return the chicken thighs to the skillet, nestling them into the coconut milk sauce. Allow the chicken to simmer in the sauce for about 20 minutes, or until fully cooked (internal temperature should reach 165°F or 74°C).
- While the chicken is cooking, chop the fresh coriander. Once the chicken is cooked, stir in the chopped coriander and adjust the seasoning with additional salt and pepper if needed.
- Remove the skillet from the heat and let it sit for a couple of minutes to allow the flavors to meld.
- Serve the chicken thighs hot, spooning the coconut and coriander sauce over the top. This dish pairs beautifully with steamed rice or crusty bread to soak up the delicious sauce.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin.
- Use a meat thermometer to check that the chicken reaches the safe internal temperature of 165°F (74°C).
- For extra flavor, toast your minced garlic and ginger slightly before adding the coconut milk.
- Let the chicken rest in the sauce for a few minutes after cooking to allow the flavors to fully develop.
- Choose fresh, high-quality coriander for the most vibrant and aromatic finish.
- If you prefer a thicker sauce, you can simmer it for an extra 5-10 minutes after removing the chicken.
- For a low-carb option, serve with cauliflower rice instead of traditional steamed rice.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 25g
Fat: 30g
Saturated Fat: 20g
Cholesterol: 130mg
