Chicken Legs In Coconut Cream
Tender chicken legs cooked in a rich coconut cream sauce with curry, garlic, and onions, offering a flavorful dish perfect for comforting dinners or special occasions.
Ingredients
Instructions
- Peel and chop the onions and garlic.
- Wash and dry the chicken legs; season with salt and pepper.
- Brown the chicken in hot oil on both sides, then set aside.
- Saute the onions and garlic briefly in the same oil.
- Add curry powder, soy sauce, and brown sugar; saute, stirring for 1 minute.
- Add chicken broth and the browned chicken legs; cook covered for 20 minutes.
- Stir in coconut cream and cook for a few more minutes.
- Garnish with parsley before serving.
Tips & Substitutions
For a richer flavor, consider marinating the chicken legs in the soy sauce and garlic mixture for an hour before cooking. You can substitute the coconut cream with coconut milk for a lighter version, or use almond milk if you're looking for a dairy-free option. Adjust the curry powder based on your spice preference, and feel free to add vegetables like bell peppers or carrots to the dish for added nutrition.
Serving Suggestions
Serve the chicken legs over a bed of rice, such as Hum Dandy Rice Topping, to soak up the delicious coconut sauce. Pair with a fresh salad or steamed vegetables for a balanced meal. This dish also goes well with crusty bread for dipping in the creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken legs in a skillet over medium heat, adding a splash of chicken broth to keep them moist. Alternatively, you can microwave them, covered, in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Legs In Coconut Cream contains roughly 1038 calories, with 12g protein, 236g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (98% of the Daily Value), iron (67% of the Daily Value), and calcium (34% of the Daily Value). Note that it is relatively high in sodium, at 2053mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of chicken legs?
Yes, you can substitute chicken thighs for chicken legs in this recipe. Thighs are slightly more tender and may cook a bit faster, so adjust the cooking time accordingly. The flavors will still meld beautifully with the coconut cream.
Is there a way to make this dish spicier?
Absolutely! To add heat, consider incorporating red pepper flakes or a dash of hot sauce when sautéing the onions and garlic. You could also add diced fresh chili peppers for a vibrant kick. Adjust the spice level to your preference.
Can I prepare this dish in advance?
Yes, you can prepare this dish in advance. Cook the chicken and sauce as directed, then let it cool before storing it in the refrigerator. Reheat before serving, and the flavors will continue to develop, making it even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).