Coconut Milk Braised Chicken
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 130 mins
Total Time: 140 mins
Ingredients
  • 800 ml Trident Premium Coconut Milk
  • 1/3 cup Trident Sweet Chilli Sauce (original)
  • 400 g Trident Authentic Udon Noodles
  • Whole Chicken (or butterflied chicken)
  • 1 tsp Salt
  • 3 tbsp Oil
  • 1 tbsp Minced ginger
  • 1 tbsp Minced Garlic
  • 1 tbsp Green curry paste
  • 1 Lime (grated zest and juice)
  • 100 g Mushrooms (thickly sliced)
  • 100 Green beans (end trimmed)
  • 1 bunch Choy sum (or asian greens)
    • Serve with
  • 1/3 cup Fresh coriander
  • 1 Red chilli (sliced)
Instructions
  1. Preheat the oven to 160ºC.
  2. Pat the chicken dry with a paper towel and season with salt all over.
  3. In a large oven proof casserole pot, heat 2 tablespoons of oil over medium heat. Add the chicken and brown all over until the skin is crispy on both sides. Remove from the pot with tongs and wipe out excess oil.
  4. Add remaining oil, ginger, garlic and curry paste and fry for 1 minute. Add Trident Coconut Milk, Trident Sweet Chilli Sauce and lime juice and zest and bring to a simmer.
  5. Return chicken to the pot, place the lid on, and pop in the oven. Once the chicken has been braising for 1 hour and 40 minutes, add the mushrooms, stirring to cover in the liquid. After 10 minutes, add green beans, choy sum and Trident Udon Noodles, stirring to cover in the liquid. Braise for another 10 minutes. (The chicken should cook for 2 hours in the oven, or until the internal temperature of the chicken reaches 75°C).
  6. Serve coconut milk braised chicken with fresh coriander and chilli.