Coconut Milk Poached Chicken
This is a low-temperature method that relies on the density of the coconut milk to surround the chicken. It is a forgiving process, as long as you watch the heat and ensure the liquid stays just below a shimmer.
Control your heat above all else.
Keep the coconut milk at a gentle tremor; if it boils, the coconut milk will break and turn oily. Use chicken thighs with the skin removed to keep the sauce clean and smooth.
- Dutch oven or wide heavy-bottomed skillet
- tongs
- instant-read thermometer
What goes in.
- 1.5 lbboneless, skinless chicken thighs
- 2 cans (13.5 oz each)full-fat unsweetened coconut milk
- 2 tbspfresh ginger, minced
- 3 clovesgarlic, smashed
- 1stalk lemongrass, bruised and cut into 3-inch pieces
- 1 tspkosher salt
- 1fresh red chili, sliced thin
Maintaining the Tremor
The secret is the 'tremor'—a state where the liquid is hot enough to cook the protein but lacks the bubbles of a boil. Keep your heat on the lowest setting once the aromatics have infused the milk.
The method.
Infuse the liquid
Add the coconut milk, ginger, garlic, lemongrass, and salt to the pot over medium heat. Bring it just to the point where small bubbles form at the edge, then drop the heat to low.
Add the chicken
Slide the chicken thighs into the liquid one by one, ensuring they are completely submerged. If they aren't covered, add a splash of water or more coconut milk.
Poach
Cover the pot partially. Cook for 20 to 25 minutes. You are looking for an internal temperature of 165°F (74°C). The meat should look opaque and feel firm to the touch.
Finish
Remove the chicken to a plate. Increase the heat to medium-high and reduce the remaining coconut liquid for 5 minutes until it coats the back of a spoon. Pour over the chicken and garnish with sliced chili.
Other turns to take.
Citrus Twist
Add the zest of one lime and a tablespoon of fish sauce to the poaching liquid for brightness and depth.
Vegetable Addition
Add sliced bok choy or snap peas in the final 5 minutes of poaching.
When it doesn't go to plan.
Don't discard the lemongrass; it adds a subtle fragrance that lifts the heavy coconut milk.
If the coconut milk is thick, give it a good stir or shake the can before opening to ensure the cream and water are emulsified.
Let the chicken rest for 5 minutes after poaching to allow the juices to settle before slicing.
The ones that keep coming up.
Why did my sauce curdle?
The heat was too high. Coconut milk is prone to separating if it reaches a boiling point. Always keep it at a low simmer.
Can I use chicken breasts?
Yes, but they cook faster. Check them at the 15-minute mark to ensure they do not become chalky.