Coconut Curry Chicken Recipe

Name: Coconut Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 medium dried red chiles, such as Kashmiri, Guajillo or New Mexico, stemmed and seeded; 1 cup boiling water; 10 medium garlic cloves, halved; 3 stalks of fresh lemongrass, tender white inner bulbs only, minced; One 3-inch piece of fresh ginger, peeled and chopped; 2 medium shallots, chopped; 1/2 cup chopped cilantro stems and leaves, plus sprigs for garnish; 1 tablespoon dried shrimp paste; 1 teaspoon curry powder; 1/2 teaspoon kosher salt; Three 14-ounce cans unsweetened coconut milk; 1 cup chicken stock; 1/2 cup Asian fish sauce; 1/2 cup soy sauce; 1/4 cup sugar; 8 whole chicken legs, separated

Servings: persons

15 medium dried red chiles, such as Kashmiri, Guajillo or New Mexico, stemmed and seeded
1 cup boiling water
10 medium garlic cloves, halved
3 stalks of fresh lemongrass, tender white inner bulbs only, minced
One 3-inch piece of fresh ginger, peeled and chopped
2 medium shallots, chopped
1/2 cup chopped cilantro stems and leaves, plus sprigs for garnish
1 tablespoon dried shrimp paste
1 teaspoon curry powder
1/2 teaspoon kosher salt
Three 14-ounce cans unsweetened coconut milk
1 cup chicken stock
1/2 cup Asian fish sauce
1/2 cup soy sauce
1/4 cup sugar
8 whole chicken legs, separated

1
In a medium heatproof bowl, soak the dried chiles in the boiling water until softened, about 20 minutes.
2
Drain well, reserving the soaking liquid.
3
In a food processor, combine the chiles, garlic, lemongrass, ginger, shallots, chopped cilantro, shrimp paste, curry powder and salt and process to a smooth paste.
4
Skim 1 cup of the thick cream from the top of the canned coconut milk.
5
In a large enameled cast-iron casserole, cook the coconut cream over moderate heat, stirring, until it becomes oily, about 5 minutes.
6
Add the chile paste and fry over moderately high heat, stirring, until fragrant, about 2 minutes.
7
Add the chicken stock, fish sauce, soy sauce and sugar.
8
Stir in the reserved chile soaking liquid and the remaining coconut milk and bring to a boil.
9
Add the chicken and simmer over low heat, stirring occasionally, until cooked through, about 30 minutes.
10
Serve the chicken curry garnished with cilantro.

1354

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 16 ingredients. The key ingredients include: 15 medium dried red chiles, such as Kashmiri, Guajillo or New Mexico, stemmed and seeded, 1 cup boiling water, 10 medium garlic cloves, halved, 3 stalks of fresh lemongrass, tender white inner bulbs only, minced, and more.

Yes, Coconut Curry Chicken 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.

Coconut Curry Chicken

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