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Baked lemongrass-coconut milk chicken curry.

Baked-one pot lemongrass chicken curry.

succulent lemongrass-infused chicken curry to feed a family of six or more.

You can either make it a very dry bake or have loads of gravy to go around for a crowd with extra root vegetables as an option.

moist chicken cooked with a strong punch of flavor from lemongrass and a few root vegetables thrown in to give the dish more heaviness and added taste.

This is me being a practical cook first and food blogger second.

a weekday chicken lemongrass recipe is budget-friendly, all in one oven-baked meal you can dish out for the family with minimum effort.

The recipe is all about working with what is available to me and trying to get as much” taste” to the dish as possible.

Keeping this in mind, I’ve set up my own, “create a dish with whatever is left in my refrigerator before my next grocery trip”.

The recipe turned out to be so good and economical that I thought you might like to try as well.

succulent, tender oven baked lemongrass chicken curry. all in one bake for you to try.

Why you should make this lemongrass coconut chicken curry.

There is no prep work to be done on this one-pot meal, all it needed was a few minutes of tossing with the seasonings and extra ingredients.

What makes it tender, juicy is the excess Coconut milk and a good amount of lemongrass which is the dominant flavor coming through.

Once all the ingredients were assembled into the baking dish, I literally had to just crank up the oven, forget it for an hour then to do a bit of mixing in between and my Oven baked-one pot lemongrass chicken curry was ready.

chicken lemongrass baked in a pot, makes an ideal meal for a family of five or more.

 

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baked-one pot lemongrass chicken curry. succulent lemongrass-infused chicken curry to feed a family of six or more.  You can either make it as a very dry bake or have loads of gravy to go around for a crowd with extra root vegetables as an option.

Utensils/appliances needed to make the oven-cooked chicken curry.

knife and chopping board
Large, deep ovenproof baking tray or pyrex dish.

Too much gravy in your lemongrass coconut chicken curry recipe.

Is there something as too much gravy?

I thought I was the only one in the family who loved gravy but it seems the terrible four like it this way as well, so I used 2 cups of Coconut milk to make a thick gravy.

That much gravy never goes to waste in our house, by the end of the day there were only the seasoning ingredients left.

so if you love your gravy then do as I did.

But if you prefer to have a slightly thicker, dry curry without the obvious liquid then reduce the Coconut milk to 1 and a half cup.

Serving ideas for the one baked lemongrass chicken recipe.

1/ Serve with any of your favorite carbs.

2/ Bowl of rice with a fresh green salad.

3/ Use your favorite type of bread(baguette, pita, naan)to soak up all that gravy.

4/ Boil a small pack of ramen noodles, grab a bowl, place the noodle and pour in spoons of this curry and enjoy.

How to use lemongrass.

Cut the stalk and gently smash the end(bottom)of the lemongrass which will be thicker than the rest of the plant.
By gently smashing this part of the lemongrass you will be releasing the aroma and flavor. 
 

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Baked lemongrass-coconut milk chicken curry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

1 kg chicken cut into the desired size

3 Onions sliced fine

4 Tomatoes sliced

4 Carrots cut into long chunks

3 Potatoes cut into 4-5 pieces each

1 tablespoon of grated Ginger

6 garlic pods crushed

2-3 lemongrass stalks bruised and cut in half

1-inch piece of cinnamon

4 Cardamoms slightly bruised

1 tablespoon chilli powder

1 teaspoon turmeric powder

1 teaspoon salt

1 and 1/2 cup coconut milk(I used 2 cups as we love a lot of gravy)

Method

Preheat oven to 190c.

While the oven preheats, clean the chicken and cut them into the desired size.

Make two or three deep cuts into the chicken.

Place the chicken in a deep baking dish with the Onions, Tomatoes, Carrots, Potatoes, Ginger, garlic, lemongrass, Cinnamon, Cardamom, Turmeric and chilli powder.

Season with salt, making sure to add more if needed.

Incorporate all the ingredients in the baking dish and pour in the Coconut milk.

Remember, as I have mentioned earlier if you prefer to have extra gravy make it two cups of coconut milk, if you prefer to have less, then 1 and 1/2 cup should do.

Bake for 1 hour on 190C, after an hour, take out the baking dish flip the chicken over and bake for further 30 minutes or until the chicken is tender on both sides.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

baked-one pot lemongrass chicken curry. succulent lemongrass-infused chicken curry to feed a family of six or more. 

Baked lemongrass-coconut milk chicken curry.

Yield: 4
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

BAKED-ONE POT LEMONGRASS CHICKEN CURRY.
SUCCULENT LEMONGRASS-INFUSED CHICKEN CURRY TO FEED A FAMILY OF SIX OR MORE.
YOU CAN EITHER MAKE IT AS A VERY DRY BAKE OR HAVE LOADS OF GRAVY TO GO AROUND FOR A CROWD WITH EXTRA ROOT VEGETABLES AS AN OPTION.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 1 kg Chicken cut into the desired size
  • 3 Onions sliced fine
  • 4 Tomatoes sliced
  • 4 Carrots cut into long chunks
  • 3 Potatoes cut into 4-5 pieces each
  • 1 tablespoon of grated Ginger
  • 6 garlic pods crushed
  • 2-3 lemongrass stalks bruised and cut in half
  • 1-inch piece of cinnamon
  • 4 Cardamoms slightly bruised
  • 1 tablespoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon Salt
  • 1 and 1/2 cup coconut milk(I used 2 cups as we love a lot of gravy)

Instructions

  1. Preheat oven to 190c.
  2. While the oven preheats, clean the chicken and cut them into desired size.
  3. Make two or three deep cuts into the chicken.
  4. Place the chicken in a deep baking dish with the Onions, Tomatoes, Carrots, Potatoes, Ginger, garlic, lemongrass, Cinnamon, Cardamom, Turmeric and chilli powder.
  5. Season with salt, making sure to add more if needed.
  6. Incorporate all the ingredients in the baking dish and pour in the Coconut milk.
  7. Remember, as I have mentioned earlier if you prefer to have extra gravy make it two cups of coconut milk. if you prefer to have less, then 1 and 1/2 cup should do.
  8. Bake for 1 hour on 190C, after an hour, take out the baking dish flip the chicken over and bake for further 30 minutes or until the chicken is tender on both sides.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Richard bush

Saturday 4th of July 2020

By the way.... Hit lemongrass AND garlic with a meat tenderising mallet. Quick and effective.

jehan

Monday 6th of July 2020

I'll add this tip for my readers when I update the recipe. Thank you! Regards, J

Richard bush

Saturday 4th of July 2020

Very very easy. Chop it all up. Chuck it in the pot. Throw it in oven.... done... have a beer!

jehan

Monday 6th of July 2020

Hello Richard, Yes, IT IS! Glad you liked the recipe, I'll have a non-alcoholic beverage to enjoy the meal, please. Regards. J

Sarah

Tuesday 21st of April 2020

I am using a Dutch oven. Do you recommend cooking with lid on or off? Thank you!

jehan

Wednesday 22nd of April 2020

Hi Sarah, I made this in a regular deep baking pan as I wanted it to be an easy one-pot meal. I haven't' tried this on a dutch oven but I'm guessing that having the lid on or off won't make much of a difference except the time it cooks. sometimes it might take less time with the lid on than the lid off. So cook 45 minutes with the lid on and see if the dish is done you might not need to cook for 1 hour as I did with nothing covering it. if you feel that the chicken needs to cook more cook the last 15 minutes with the lid off. Hope this helps, please do let me know so I can add extra notes for anyone wanting to try this recipe with a dutch oven. Thanks and regards, J And you are most welcome.

Donna

Sunday 5th of August 2018

Hi, When you say to cut the lemongrass in half, do you mean cross-wise or length-wise? This sounds lovely — and easy! Donna

jehan

Monday 6th of August 2018

Hi Donna, thank you for contacting me, don't worry about which way you need to cut it, the most important part of preparing the lemongrass is bruising it so that the flavor of the lemongrass easily infuses the dish. But if you still want an answer to your question, cut the lemongrass cross-wise, you can bruise them by gently pounding them with the knife handle or the mortar. hope this answer helps, please do not hesitate to reach out if you have any other doubts. rgds j

Ruska

Monday 18th of September 2017

Absolutely amazing!!! I am no cook,and this was restaurant quality dish, so simple and rich and easy to cook!!!

jehan

Monday 18th of September 2017

Hey Ruska, glad you loved it, and thank you so much for letting me know you enjoyed the dish.

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