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Coconut Braised Chicken

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Makes: 8 servings adjust
Chicken cooked slow in a sauce of coconut milk, white wine, and asian spices. Served with a spicy rice mixture.



  • 1 cup Coconut Milk, (canned)
  • 12 cup White Wine, or champagne
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Thai Red Curry Powder
  • 1 whole Star Anise
  • 1 tablespoon Thai Fish Sauce
  • 12 teaspoon Ground Cinnamon
  • 12 teaspoon Ground Allspice
  • 1 tablespoon Lemongrass Paste
  • 1 Whole Fryer Chicken, skinned, back and wingtips removed, cut into 8 pieces.

Step 1

Put the cut up chicken into a large frying pan with a tight fitting lid along with the coconut milk, white wine, soy sauce, red curry powder, star anise, cinnamon, allspice, lemongrass, and fish sauce. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Turn chickens and simmer for another 20 minutes.


  • 2 cups Water
  • 1 cup White Rice
  • 2 teaspoons Ground Cloves, or 4 whole cloves
  • 12 teaspoon Ground Cinnamon

Step 2

While chickens are simmering for the second 20 minutes, put the water, rice, cinnamon and cloves in a saucepan and bring to a boil, reduce heat, cover, and simmer for 20 minutes. Do not open lid during this time.

Step 3

Remove chicken from frying pan and add a little flour and water to thicken the sauce. Serve immediately.
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