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Categories:
chicken kosher salt black pepper peanut scallion ginger garlic Serrano chiles Red Curry coconut milk sweet potatoes coconut flakes black cilantro wedges
Viewed: 23 - Published at: 2 years agoIngredients
- 1 (3 1/2 pound) whole chicken, cut into 8 pieces
- 2 1/2 teaspoons kosher salt, more as needed
- Black pepper, as needed
- 2 tablespoons peanut, safflower or vegetable oil
- 1/4 cup finely chopped scallion
- 1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
- 3 garlic cloves, finely chopped
- 1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
- 2 tablespoons red curry paste
- 1 (15 1/2-ounce) can coconut milk
- 2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
- 3/4 cup coconut flakes
- 1 tablespoon black or brown mustard seeds
- Fresh cilantro leaves
- Lime wedges
Method
- Heat oven to 325 degrees.
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat a large Dutch oven over medium-high heat.
- Add oil.
- Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch.
- Transfer chicken to a plate.
- Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium.
- Cook, stirring, until soft, 1 to 2 minutes.
- Stir in curry paste and cook 1 minute.
- Stir in coconut milk and sweet potatoes.
- Arrange chicken pieces on top of potatoes, placing breast meat on top.
- Pour in enough water to come halfway up the sides of chicken.
- Bring to a boil.
- Cover pot and transfer to oven.
- Bake until chicken is cooked through, about 40 minutes.
- Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes.
- Add mustard seeds and toast until they begin to pop, 1 minute more.
- Transfer to a bowl and season with a pinch of salt.
- Transfer chicken and sweet potatoes to a platter.
- Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes.
- Pour over chicken and potatoes.
- Sprinkle with the coconut and mustard seed mixture and cilantro.
- Serve with lime wedges for squeezing.
