Spicy Creamy Coconut Clay Pot Chicken

Recipe by Kookaburra
READY IN: 1hr 50mins




  • If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
  • If cooking conventionally, pre-heat oven to 180°C.
  • Chop chicken into large chunks, about 6cm (2 1/2") square.
  • In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
  • If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
  • Add onion mixture to the pan and fry for about 30 seconds until aromatic.
  • Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
  • Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
  • Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
  • For clay pot, place into a cold oven, set temperature to 180°C and, when oven reaches set temperature, cook for 60 minutes.
  • For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
  • For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
  • At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
  • Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
  • Remove from oven and stir in the juice of HALF the lime (or to taste).
  • Taste and add a little salt if necessary.
  • Serve over steamed jasmine rice and garnish with coriander leaves.