Coconut-Curry Braised Chicken with Toasted Naan

Coconut-Curry Braised Chicken with Toasted Naan

Love getting Thai takeout? Make it at home! With spiced coconut milk, cilantro, onion and lime, tender braised chicken gets a curry kick. With freshly toasted naan, your kitchen table is now the best seat in the house.

Pro Tip: Make it a complete meal by serving this with rice or couscous. 


  • 2 tablespoons Thai green curry paste
  • 1-2 teaspoons chili garlic sauce
  • 1 teaspoon salt, divided
  • 1 (2-inch) piece fresh ginger, peeled and sliced
  • 1 (13.5 oz) can coconut milk, divided
  • 6 bone-in, skin-on chicken thighs (about 2 ½ pounds)
  • 1 tablespoons canola or coconut oil
  • ½ lime
  • 3 pieces naan
  • ¼ cup fresh mint leaves
  • ¼ cup fresh basil leaves
  • Fresh cilantro, for garnish (optional)
  • Thinly sliced red onion, for garnish (optional)
  • Lime wedges, for garnish (optional)

Cookware Needed


  1. Preheat oven to 350°F with rack in center position.
  2. Combine the curry paste, chili garlic sauce, ¾ teaspoon salt, ginger, and ½ cup coconut milk in a food processor. Blend until it becomes a smooth paste; set aside.
  3. Pat chicken dry with paper towels, then season with remaining salt.
  4. Heat 1 tablespoon oil in a 12-inch stainless steel or nonstick casserole pan over medium heat. Add the chicken skin-side down and cook 7 minutes, or until golden brown. Transfer the chicken to a plate. Drain fat and return pan to heat.
  5. Add curry/coconut milk mixture to pan; cook, stirring 1 minute or until fragrant. Stir in remaining coconut milk, stirring to loosen up any browned bits on bottom of pan, and bring to a simmer.
  6. Return chicken to the pan, skin-side up, in a single layer. Bake uncovered for 30 minutes or until sauce is bubbling and chicken is done. Remove from heat and let cool 5 minutes.
  7. While chicken is cooling, heat a 8” nonstick skillet over medium heat. Using a paper towel, spread a thin layer of vegetable oil or coconut oil over bottom of skillet. Add a piece of naan and toast 1 minute per side or until warm and beginning to brown. Repeat with remaining pieces of naan.
  8. Squeeze half a lime over chicken in pan, top with garnishes as desired and serve with toasted naan. 

Yield:   6 servings

Serving size: 1 chicken thigh, about 3 tablespoons sauce, ½ piece naan

Prep and Cook Time:  50 minutes