top of page

Coconut Braised Chicken & Lime Basmati Rice Taste Test

Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!

This easy-to-prepare coconut chicken recipe was light and filling. I opted for a spicy curry, which paired nicely with the sweetness of the coconut milk. I especially enjoyed the fragrance of the lemongrass against the bold curry taste. The basmati rice included a touch of lime and brightened the entire dish with its acidity. The toasted coconut and cilantro added a perfect final touch!

Lime Basmati Rice

Lime Basmati Rice
Download PDF • 1.70MB

Makes 2 servings

Rice: about 30 minutes total


*1 teaspoon vegetable oil or 1 teaspoon butter

*2/3 cup white basmati rice

*1 cup water

*1⁄2 teaspoon salt

*1 lime

*2 teaspoons cilantro


*In a heavy saucepan, heat butter over low heat.

*Add rice and lime juice.

*Stir for 1 minute.

*Add water and salt, bring to a full boil.

*Cover, turn down to simmer over low heat until rice is tender and water is absorbed (approximately 25 minutes).

*Fluff rice with a fork and sprinkle cilantro on top while still in pot.

Coconut Braised Chicken

Coconut Braised Chicken
Download PDF • 1.69MB

Makes 2 servings

Chicken prep time: 15 minutes

Chicken cook time: About an hour


*1 cup unsweetened coconut milk

*1 Tbsp. Thai curry paste

*1 lemongrass stalk, tough outer layer removed, lightly crushed

*1 teaspoon ginger powder

*4 garlic cloves, peeled, smashed

*2 chicken legs (thigh and drumstick; about 1 1/2 lb. total)

*Kosher salt

*Toasted unsweetened coconut flakes, cilantro leaves with stems, cooked rice, and lime wedges (for serving)


*Place a rack in top third of oven.

*Preheat to 400F.

*Stir and combine coconut milk and curry paste in a 2-quart baking dish (or, use a medium skillet if that’s what you have).

*Add lemongrass, ginger and garlic.

*Season chicken with salt (go light on this since curry paste is high in salt).

*Place in baking dish and spoon a little liquid from the dish over the top.

*Bake, occasionally spooning liquid over, until chicken is browned, tender and cooked, 60–75 minutes (or internal meat temperature reaches 165F).

*Divide chicken between plates.

*Top with coconut flakes and cilantro.

*Serve with rice and lime wedges.

Recipe and Taste Tester - Cecelia Zook


bottom of page