Chicken Curry With Sweet Potatoes and Coconut Milk Recipe

Name: Chicken Curry With Sweet Potatoes and Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 325 degrees.
2
Pat chicken dry with paper towels and season with salt and pepper.
3
Heat a large Dutch oven over medium-high heat.
4
Add oil.
5
Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch.
6
Transfer chicken to a plate.
7
Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium.
8
Cook, stirring, until soft, 1 to 2 minutes.
9
Stir in curry paste and cook 1 minute.
10
Stir in coconut milk and sweet potatoes.
11
Arrange chicken pieces on top of potatoes, placing breast meat on top.
12
Pour in enough water to come halfway up the sides of chicken.
13
Bring to a boil.
14
Cover pot and transfer to oven.
15
Bake until chicken is cooked through, about 40 minutes.
16
Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes.
17
Add mustard seeds and toast until they begin to pop, 1 minute more.
18
Transfer to a bowl and season with a pinch of salt.
19
Transfer chicken and sweet potatoes to a platter.
20
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.
21
Pour over chicken and potatoes.
22
Sprinkle with the coconut and mustard seed mixture and cilantro.
23
Serve with lime wedges for squeezing.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Curry With Sweet Potatoes and Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry With Sweet Potatoes and Coconut Milk

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