Pot Roasted Coconut Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole chicken braised in a fragrant coconut broth with lemongrass, chilies, and ginger, staying moist and tender. The aromatic broth is rich enough to drink, with potatoes adding substance.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 long red chilies ((Note 1))
- 1 tsp freshly grated ginger
- 2 garlic cloves (, crushed)
- 1 tbsp coconut oil ((or substitute with olive oil))
- 1/2 tsp salt
- Black pepper
- 1 cup finely chopped cilantro/coriander leaves
- 3 lb /1.6kg whole chicken (, preferably organic/free range)
- 2 cups / 500 ml chicken broth/stock ((preferably reduced salt))
- 1 lemongrass (, white part only, bruised (Note 2))
- 2 kaffir lime leaves ((Note 3))
- 14 oz /400ml light coconut milk ((1 can))
- 0.8 lb / 400g baby potatoes (, scrubbed clean)
- 1 lime
- 2 tsp coconut sugar ((or substitute with brown sugar))
- 1 tbsp fish sauce
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 906mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 59mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 906MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.