I hadn’t originally planned to make this week’s French Fridays with Dorie recipe, coconut lemongrass braised pork, for the simple reason that I don’t eat pork. The rest of my family eats it, so I thought about making it for them. But the thought of cooking two meals in the summer heat made me change my mind about that. Nonetheless, I decided to take a quick look at the recipe to see if it seemed like something I might make for the girls another time. That’s when I read in the headnote that Dorie sometimes makes this recipe with chicken instead of pork.
So, I was back in business.
The only ingredients I didn’t already have in the pantry for this recipe were lemongrass and coconut milk, so after a quick trip to the store, I was set to begin.
I began by browning the chicken in a large skillet. I had a whole fryer in the fridge, so I cut it up and used it in this recipe. The next time I make it, I’d like to try it with cubed pieces of boneless breast or thighs, or a combination of the two.
As the pieces browned, I transferred them to an enameled cast iron Dutch oven. Once all the chicken was in the Dutch oven, I added the spices — turmeric, curry powder, cardamom seeds, white peppercorns, coriander seeds, lemon zest, lemongrass, salt, and pepper — and cooked until the spices became very fragrant.
I added the coconut milk, water, and, in a departure from the recipe, potatoes, carrots, and onions.
After bringing the pot to a boil, I covered it, then slid it in the oven. I braised the chicken at 300°F for about 50 minutes, until the chicken was done and the vegetables were tender.
I started cooking late the evening I made this, and we ended up eating something else for dinner while the chicken was in the oven. My younger daughter and I decided to split a small serving of the chicken just to try it out.
We both liked the dish a lot. The lemongrass and coconut flavors lent a mild sweetness to the dish, and the curry and other spices were fragrant but not overpowering.
I froze the rest of the chicken and vegetables and served them the following week over egg noodles. As the chicken reheated, it started falling off the bone, so I picked it all off and shredded the chicken, which is what made me think it would be good to make with boneless chicken the next time.
This is a dish I will make again, using my alterations — boneless chicken pieces instead of pork, adding the vegetables before putting the pot in the oven, and braising for a bit longer than the recipe for the pork. And knowing that it reheats well, I’ll probably make a larger recipe next time so we can get several meals from it.