Vikas Khanna Shares a One-Pot Coconut Chicken Recipe Perfect for Fall Nights

When the weather cools down, Vikas Khanna has just the dish to satisfy your cozy food cravings.

His Coconut and Ginger Chicken is "a very comforting and forgiving one-pot recipe with only two steps," says the chef-owner of hot spot Bungalow, a popular new Indian restaurant in New York City.

"It was created spontaneously with the ingredients in my pantry, but it’s very versatile," he adds. "I sometimes add a tablespoon of peanut butter for a thicker, creamier sauce. You can add chopped vegetables too."

The MasterChef India judge suggests serving it with "warm flatbread or rice for an easy dinner.”

Vikas Khanna's Coconut and Ginger Chicken Drumsticks

1 (13.5-oz.) can coconut milk, well shaken and stirred

2 Tbsp. fresh lemon juice (from 1 lemon), plus wedges for serving

2 Tbsp. olive oil

1½ tsp. kosher salt

1 tsp. freshly ground black pepper

1 (3-in.) piece fresh ginger, peeled and minced

4 garlic cloves, chopped

1 serrano chile, seeded and minced

2½ lbs. small chicken drumsticks (about 8)

1 Tbsp. oyster sauce

1 Tbsp. soy sauce

1 Tbsp. tomato paste

Fresh cilantro leaves

Hot cooked basmati rice, for serving

1. Whisk together coconut milk, lemon juice, oil, salt, pepper, ginger, garlic and serrano chile in a large bowl. Add chicken legs; toss to coat evenly. Cover with plastic wrap, and marinate in refrigerator for at least 3 hours or up to overnight.

2. Transfer chicken with coconut milk mixture to a large Dutch oven; cook on high until simmering. Reduce heat to low; stir in oyster sauce, soy sauce and tomato paste. Cook, uncovered, turning chicken occasionally, until sauce is completely reduced and a thermometer inserted into thickest part of chicken registers at least 165°, 1 hour to 1 hour, 20 minutes. Sprinkle with cilantro, and serve with basmati rice and lemon wedges on the side.

Serves: 4
Active time: 20 minutes
Total time: 4 hours, 20 minutes