Braised Chicken in Coconut Milk with Potatoes and Mushrooms


There’s just something about the combination of Chicken and Coconut milk that gets me jumping. Toss in garlic and onions and my day is made.

That was exactly what happened with this meal. I had no plans of making it a blog post, which is why I don’t have pictures of the ingredients [sorry] but after tasting it and seeing how my family – picky husband and finicky son – fell on it, I decided it was too good to keep to myself.

So, let me get out of your way now and leave you with the recipe.


  • 1kg Chicken thighs (bone in, skin on)
  • 2 cups of mushrooms
  • 6 medium sized Irish Potatoes, peeled and cut into chunks
  • 3 cups coconut milk
  • 6 cloves garlic
  • 1 onion
  • 1 small root of ginger
  • 5 pieces of yellow bonnet pepper, deseeded (Yellow Rodo)
  • 1 green pepper, deseeded


  • 2 teaspoons salt
  • 2 tablespoons dry mint
  • 1 tablespoon dry thyme
  • 1 teaspoon dry lemon zest
  • 1 teaspoon cumin


  1. Pat your chicken dry then brown both sides in a non stick pan
  2. If the non stick pan is oven useable, go ahead with the recipe. If not, transfer the chicken pieces to a large baking dish
  3. Add the potatoes and mushrooms to the chicken
  4. Preheat your oven to 250 degrees Centigrade
  5. Put the green pepper, yellow pepper, onions, garlic and ginger in a blender with one cup of coconut milk and blend till smooth
  6. Add the remaining two cups of coconut milk and all the spices and mix everything together
  7. Pour the mixture all over the chicken potatoes and mushrooms
  8. Place the pan or baking dish in the oven and bake for maximum of 60mins (start checking at 45mins)
  9. Remove from oven and let rest for at least 10mins before serving




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