The Pioneer Woman Tasty Kitchen
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Coconut Curry Chicken Legs

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Level: Easy

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Description

My Asian-inspired coconut curry chicken legs are the perfect dish to warm you from the inside out. Ginger, garlic, onion, lemongrass, curry powder and coconut milk are some of the foundations to build the luscious sauce that coats these legs.

Ingredients

  • 8 whole Chicken Legs
  • Salt And Pepper
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Butter
  • 2 whole Medium Onions, Thinly Sliced
  • 2 cloves Garlic, Minced
  • 1 piece (2-inch Size) Ginger, Finely Grated
  • 1 whole Lemongrass Stalk, Trimmed And Bashed
  • 2 Tablespoons Mild Yellow Curry Powder
  • ¼ teaspoons Kashmiri Chili Powder, Or A Mild Chili Powder And A Pinch Of Cayenne
  • 14 ounces, fluid Coconut Milk
  • 1-½ cup Chicken Broth, Or As Needed
  • Cilantro, Scallions, And Lime, To Serve

Preparation

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.

Add oil to pan, followed by chicken. Brown on all sides, flipping occasionally, for a total of 12–16 minutes. Cook in batches, if needed, to avoid overcrowding the pan. Remove from pan and set aside.

Add butter to pot. Stir in onions and season with salt. Cook approximately 10 minutes or until well-softened, reducing heat as needed. Add garlic, ginger and lemongrass. Stir in spices. Toast approximately 30 seconds, making sure to avoid burning.

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.

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.

Top chicken with cilantro and scallions, and squeeze over lime juice. Serve with rice or desired accompaniment. Enjoy.

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