Coconut Milk Braised Chicken Stew | Creamy, Comforting & Easy Dinner Recipe

A bowl of Coconut Milk Braised Chicken Stew feels like comfort and adventure in one bite — deeply satisfying, gently spiced, and luxuriously creamy. The combination of tender chicken simmered slowly in coconut milk, garlic, and aromatic herbs creates a dish that feels both exotic and homey. Each spoonful delivers layers of flavor: the richness of coconut, the tang of lime, the warmth of ginger, and the savory depth of perfectly cooked chicken.

The beauty of this stew lies in its balance — bold yet delicate, hearty yet light. It’s the kind of meal that fills your kitchen with an irresistible aroma and your heart with warmth. Whether you’re cooking for a family dinner, a cozy weekend lunch, or simply craving something comforting and nourishing, this Coconut Milk Braised Chicken Stew is a dish that never disappoints.

Ingredients Needed

Below is a complete list of ingredients for your Coconut Milk Braised Chicken Stew, along with their approximate calorie count.

Ingredient	Quantity	Calories
Chicken thighs (boneless, skinless)	1.5 lbs (about 6 pieces)	700 kcal
Coconut milk (full-fat)	1 can (13.5 oz)	450 kcal
Onion, chopped	1 medium	45 kcal
Garlic, minced	3 cloves	15 kcal
Fresh ginger, grated	1 tablespoon	10 kcal
Carrots, sliced	2 medium	50 kcal
Red bell pepper, sliced	1	35 kcal
Olive oil or coconut oil	2 tablespoons	240 kcal
Chicken broth	1 cup	15 kcal
Soy sauce or tamari	1 tablespoon	10 kcal
Lime juice	1 tablespoon	4 kcal
Curry powder	1 teaspoon	8 kcal
Ground turmeric	½ teaspoon	4 kcal
Salt and pepper	To taste	0 kcal
Fresh cilantro (for garnish)	2 tablespoons	2 kcal

Step-by-Step Cooking Instructions

1. Prepare the Chicken:
   Pat chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
2. Sear for Flavor:
   Heat oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear each side for about 3–4 minutes, until golden brown. Remove the chicken and set aside.
3. Sauté the Aromatics:
   In the same pot, add chopped onions, minced garlic, and grated ginger. Sauté for 3–4 minutes until the onions turn soft and translucent.
4. Add Spices and Vegetables:
   Stir in curry powder and turmeric, cooking for 30 seconds to bloom the spices. Add carrots and bell pepper, tossing them gently in the fragrant base.
5. Build the Sauce:
   Pour in the chicken broth and coconut milk, stirring to combine. Add soy sauce for depth and return the seared chicken to the pot.
6. Simmer to Perfection:
   Bring the stew to a gentle simmer, then lower the heat. Cover and let it cook for 25–30 minutes, or until the chicken is tender and infused with coconut flavor.
7. Finish with Brightness:
   Stir in fresh lime juice, adjust seasoning with salt and pepper, and sprinkle chopped cilantro on top before serving.

Tips for Customizing the Recipe

• Make It Spicy: Add red chili flakes, jalapeños, or a dash of hot sauce for a fiery kick.
• Vegetable Boost: Add sweet potatoes, spinach, or green beans for extra nutrition.
• Richer Flavor: Use bone-in chicken for deeper taste and juicier texture.
• Vegan Version: Substitute chicken with tofu or chickpeas and use vegetable broth.
• Creamy Twist: Stir in a tablespoon of peanut butter or cashew paste for a nutty richness.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~410 kcal
Protein	30 g
Carbohydrates	12 g
Fiber	3 g
Fat	27 g
Saturated Fat	14 g
Sodium	430 mg
Vitamin A	65% DV
Vitamin C	45% DV
Iron	15% DV

Serving Suggestions

• Serve your Coconut Milk Braised Chicken Stew over steamed jasmine rice or coconut rice to soak up the luscious sauce.
• Pair it with naan, roti, or crusty bread for a satisfying meal.
• Add a side of fresh cucumber salad or pickled onions for a crisp, tangy contrast.
• For a lighter option, serve it over cauliflower rice or zoodles (zucchini noodles).

FAQs

1. Can I use chicken breast instead of chicken thighs in Coconut Milk Braised Chicken Stew?

Yes! You can substitute chicken thighs with chicken breasts if you prefer a leaner option. Just keep in mind that chicken breasts cook faster, so reduce the simmering time by about 5–7 minutes to prevent the meat from drying out.

2. What can I use instead of coconut milk?

If you don’t have coconut milk, you can use heavy cream, half-and-half, or even a mix of milk and a little coconut extract for flavor. For a dairy-free alternative, cashew cream or almond milk also works beautifully, though the stew will be slightly less rich.

3. How can I make this stew spicier?

To add heat, stir in chili flakes, chopped jalapeños, or a teaspoon of curry paste. You can also top the finished dish with a drizzle of chili oil or sriracha for extra spice.

4. Can I make Coconut Milk Braised Chicken Stew ahead of time?

Absolutely! This stew actually tastes better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3–4 days. Gently reheat on the stove over low heat, adding a splash of broth or water if it thickens too much.

5. Is Coconut Milk Braised Chicken Stew freezer-friendly?

Yes, it freezes very well. Let the stew cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

Conclusion

The Coconut Milk Braised Chicken Stew is more than just a meal — it’s an experience of comfort, aroma, and taste that brings people together. Every bite captures the creamy warmth of coconut, the zing of lime, and the tenderness of slow-cooked chicken. It’s one of those recipes that feels fancy enough for guests yet simple enough for a cozy night at home. With just a handful of ingredients, you can create a dish that’s hearty, wholesome, and unforgettable.