Pot Roasted Coconut Chicken with Lemongrass, Lime, and Potatoes Recipe

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If you’re craving a comforting yet exotic meal that wraps you in layers of flavor, the Pot Roasted Coconut Chicken with Lemongrass, Lime, and Potatoes Recipe is a must-try. This dish brings together tender, succulent chicken infused with fragrant lemongrass and zesty lime, all slowly braised in creamy coconut milk alongside baby potatoes that soak up every bit of the luscious broth. Every forkful is a melody of aromatic herbs, subtle heat from chili, and a touch of sweetness from coconut sugar. Your kitchen will smell incredible, and your taste buds will thank you for this soul-satisfying feast.

Ingredients You’ll Need

Gathering simple yet vibrant ingredients is key to bringing this dish to life. Each one plays an essential role, from the spicy kick of red chilies to the creamy indulgence of coconut milk, creating a harmonious balance of flavors and textures that make this dish truly unforgettable.

• 2 long red chilies: Adds a lively heat that beautifully complements the creamy coconut base, use one minced and one whole for infusion.
• 1 tsp freshly grated ginger: Brightens the dish with a peppery warmth and aromatic freshness.
• 2 garlic cloves, crushed: Gives a punchy savory depth that infuses the chicken and broth.
• 1 tbsp coconut oil: For a subtle tropical richness, though olive oil works well too.
• 1/2 tsp salt: Enhances all the natural flavors without overshadowing them.
• Black pepper: Adds gentle heat and complexity.
• 1 cup finely chopped cilantro/coriander leaves: Brings a fresh, herbal brightness that lifts every bite.
• 3 lb / 1.6kg whole chicken: Preferably organic or free-range for the best flavor and texture.
• 2 cups / 500 ml chicken broth/stock: Acts as the savory liquid base, reduced salt is perfect to keep balance.
• 1 lemongrass stalk (white part only, bruised): Imparts a citrusy, aromatic note that’s central to the dish’s character.
• 2 kaffir lime leaves: Intensify the lime fragrance with a unique floral zest.
• 14 oz / 400 ml light coconut milk: Creates a rich, silky sauce that envelops the chicken and potatoes beautifully.
• 0.8 lb / 400g baby potatoes: Their creamy, tender texture balances the richness and soaks up the sauce.
• 1 lime: Fresh lime juice finishes the dish with a bright, tangy twist.
• 2 tsp coconut sugar: Adds a gentle sweetness that rounds out the flavors perfectly.
• 1 tbsp fish sauce: Adds savory umami depth and an authentic Southeast Asian touch.

How to Make Pot Roasted Coconut Chicken with Lemongrass, Lime, and Potatoes Recipe

Step 1: Prepare and Preheat

Start by preheating your oven to 390F/200C to get it nice and hot for an even roast. This temperature is perfect for tenderizing the chicken while letting the flavors meld in the broth.

Step 2: Make the Flavorful Herb Paste

Finely mince one of the red chilies until you have about a tablespoon. In a small bowl, combine this with freshly grated ginger, crushed garlic, coconut oil, half a cup of chopped cilantro, salt, and a pinch of black pepper. This aromatic paste will breathe incredible life into your chicken.

Step 3: Prepare the Chicken for Stuffing

Rinse and thoroughly pat the whole chicken dry with paper towels. At the neck end, carefully use a teaspoon (turned upside down) to loosen the skin from the meat across the chest area but avoid the legs and wings. This creates a little pocket for that flavorful paste.

Step 4: Stuff and Spread the Herb Mixture

Spoon about half of the chili-cilantro mixture under the loosened chicken skin near the neck. Use the spoon and your fingers to spread it evenly under the skin, maximizing flavor right at the source. Don’t worry if it’s not perfect—it’s all about infusing the meat with vibrant taste.

Step 5: Assemble the Aromatic Broth Base

In a heavy-duty dutch oven or a suitable baking tray, pour in your chicken broth. Add the bruised lemongrass stalk, kaffir lime leaves, and the whole red chili to infuse the liquid with deep citrus and spicy notes while the chicken roasts.

Step 6: Roast the Chicken and Add Coconut Milk with Potatoes

Place the chicken gently into the broth, cover with a lid, and roast for 45 minutes. Then, remove the lid and pour in the coconut milk along with the cleaned baby potatoes. Continue roasting uncovered for another 30 minutes, or until the chicken juices run clear when pierced, and the potatoes are tender.

Step 7: Rest the Chicken

Carefully remove the chicken from the broth and tent it with foil to rest for about 5 minutes. Resting ensures all those lovely juices stay locked in the meat, making every bite juicy and tender.

Step 8: Skim Excess Fat from the Broth

While the chicken rests, skim off about 5 tablespoons of fat from the surface of the broth. This step lightens the sauce without losing the depth of flavor.

Step 9: Brighten and Season the Broth

Stir in the juice of a fresh lime, coconut sugar, and fish sauce until the sugar dissolves perfectly. Add the remaining chopped cilantro to finish the broth with an herbal pop that ties the whole dish together.

Step 10: Ready to Serve

You can serve the chicken whole alongside the broth in a pouring jug for an impressive presentation, or carve the chicken pieces and nestle them into the aromatic broth along with potatoes for a comforting one-pot experience.

How to Serve Pot Roasted Coconut Chicken with Lemongrass, Lime, and Potatoes Recipe

Garnishes

A sprinkle of fresh cilantro leaves and finely sliced red chili threads on top of the served dish adds a vibrant pop of color and an extra boost of fresh flavor. A wedge of lime on the side invites guests to add a squeeze of brightness whenever they like.

Side Dishes

This recipe is quite hearty on its own, but you can serve it with a simple side of steamed jasmine rice or fragrant basmati to soak up all that luscious broth. A crisp light salad with cucumber and herbs would also make a refreshing contrast.

Creative Ways to Present

Try serving the chicken and potatoes in individual shallow bowls, ladling the coconut broth over each portion to evoke a rustic, elegant vibe. Another fun idea is to shred leftover chicken and mix it into coconut rice for a creative lunch the next day.

Make Ahead and Storage

Storing Leftovers

Allow any leftovers to cool completely before storing them in an airtight container in the refrigerator. This dish keeps well for up to 3 days, with the flavors even deepening overnight.

Freezing

You can freeze leftovers by placing the chicken, potatoes, and broth in a freezer-safe container. For best quality, consume within 2 months. Thaw overnight in the refrigerator for gentle reheating.

Reheating

Reheat gently on the stovetop over low-medium heat to preserve the tender chicken and prevent the coconut milk from separating. Stir occasionally until heated through, adding a splash of broth if needed for consistency.

FAQs

Can I use chicken pieces instead of a whole chicken?

Absolutely! Using bone-in chicken thighs or drumsticks works beautifully. Adjust the cooking time accordingly, as pieces will cook faster than a whole bird.

What can I substitute for kaffir lime leaves if I can’t find them?

Fresh lime zest or a little extra lemongrass can help approximate the bright citrus notes, though the unique floral aroma of kaffir lime leaves is hard to replace exactly.

Is it possible to make this recipe dairy-free?

This recipe naturally is dairy-free by using coconut milk and coconut oil, making it perfect for those avoiding dairy but craving creamy richness.

How spicy is this dish? Can I adjust the heat level?

The spice is moderate thanks to the red chili, but you can easily dial it down by removing the seeds or using milder peppers. Conversely, add more chili if you love a fiery kick!

Can I make this recipe in a slow cooker?

Yes, though the slow cooker won’t give the same roast effect. Cook on low for 4-5 hours and add the coconut milk and potatoes halfway through to avoid overcooking.

Final Thoughts

This Pot Roasted Coconut Chicken with Lemongrass, Lime, and Potatoes Recipe is one of those rare dishes that feels both comforting and exciting at the same time. It’s an absolute joy to prepare and even more rewarding to eat, bursting with flavors that evoke sunny, cozy afternoons. Whether for a special family dinner or a treat-yourself weekend, give this vibrant recipe a try—you might just find your new favorite comfort food.

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