Coconut Tamarind Braised Chicken with Fragrant Rice
A cozy yet vibrant braised chicken dish with tender bone-in chicken thighs simmered in a silky coconut tamarind sauce with garlic, ginger, and warm spices, served over fragrant jasmine rice.
Equipment
- medium saucepan
- large deep skillet or Dutch oven
- paper towels
- wooden spoon or spatula
- fork
- measuring cups and spoons
Ingredients
- 6 bone-in chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 can full fat coconut milk (14 oz / 400 ml)
- 1/2 cup chicken broth
- 2 cups jasmine rice
- 2 1/2 cups water
- 1/2 teaspoon salt
- fresh cilantro leaves, for garnish (optional)
- lime wedges, for serving (optional)
- thinly sliced red chili, for garnish (optional)
Instructions
- In a medium saucepan, combine the jasmine rice, water, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15 minutes. Turn off the heat and let the rice sit covered for another 10 minutes before fluffing with a fork. Set aside while the chicken cooks.
- Pat the chicken thighs dry with paper towels. Season them with salt, black pepper, and turmeric.
- Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin side down and cook for about 5 to 6 minutes until the skin becomes golden brown. Turn the chicken and cook for another 3 minutes. Transfer the chicken to a plate and set aside.
- In the same pan, add the chopped onion and cook for about 4 minutes until softened. Add the garlic and grated ginger and cook for another 30 seconds until fragrant. Stir in the tomato paste, coriander, cumin, and smoked paprika, then cook for about 1 minute to toast the spices.
- Add the tamarind paste and brown sugar, stirring to combine. Pour in the coconut milk and chicken broth while stirring, scraping the bottom of the pan to release any browned bits. Bring the sauce to a gentle simmer.
- Return the chicken thighs to the pan, nestling them into the sauce. Reduce the heat to medium-low, cover partially, and let the chicken simmer for about 25 to 30 minutes. Occasionally spoon some sauce over the chicken as it cooks.
- Taste the sauce and adjust with a pinch of salt if needed. For a brighter finish, add a squeeze of lime juice if desired.
- Spoon jasmine rice onto each plate. Top with a chicken thigh and ladle plenty of coconut tamarind sauce over it. Garnish with fresh cilantro, sliced red chili, and a lime wedge if desired.
Notes
Bone-in chicken thighs work best because they stay juicy during braising. If tamarind paste is unavailable, use a small splash of lime juice with a little extra brown sugar to mimic the sweet-tangy balance. Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day. Reheat gently with a splash of water or broth if the sauce thickens too much.