Coconut Curry Chicken

November 14, 2012 | No Comments

Coconut Curry Chicken

One of many things I love about my relationship with Dominic, is our ability, and desire to talk about the foods we are eating, making every meal immensely more enjoyable. From our very first date we were talking about food. Early on in our relationship, Dominic introduced me to a little restaurant in San Francisco called Shalimar. It not a fancy, full of pretense restaurant, but instead, a small local’s restaurant that serves the yummiest Indian food. If you get a chance to go there, you can pretty much order anything on the menu, and you will thoroughly enjoy your meal.  We talked over many delicious meals at Shalimar. We are seeing signs that we have passed down our love, and culture of talking about food, to our girls.   Marjie and Georgia are very vocal, and grateful for the new foods they are introduced to, and remind us of this on a daily basis.

Coconut Curry Chicken

This is the first curry I have every made, and I am really pleased with how it turned out. It was delicious the first night, but is even better the second day. The picture above looks much more photogenic then my actual plate which was drowning in this luxuriously decadent sauce. Make sure you serve this with enough basmati rice or Naan to soak up it up. This recipe is adapted from River Cottage’s Chicken Curry.

Coconut Curry Chicken
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Recipe type: Main Course, Dinner
Author: Jillian
Ingredients
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1 heaping Tbsp of your favorite mild curry powder
  • 1/4 tsp medium curry powder
  • 1 large onion, peeled and quartered
  • 4 large garlic cloves, peeled and roughly chopped
  • 1/8 tsp crushed red chili pepper flakes
  • 1 thumb-sized nob of fresh ginger, roughly chopped
  • 4 + Tbsp grapeseed oil
  • grapeseed oil for pan frying chicken pieces
  • 1 whole chicken, jointed into 6 pieces(or 6 skin-on, bone-in chicken pieces)
  • 15 oz can of tomatoes
  • 8 oz can of lite coconut milk
  • 1 tsp sea salt
  • 4 grinds of freshly ground black pepper
Instructions
  1. Place spices,onion, garlic, chili pepper flakes, ginger, and 4 Tbsp grapeseed oil in a blender
  2. Blend into a coarse paste, stopping to scrape sides a few times(if you need to add more oil, do so)
  3. Heat 2 tablespoons of the oil in a large frying pan over a medium/high heat
  4. Add half the chicken pieces, season well and brown them on both sides
  5. Transfer them to a plate, skin-side up
  6. Repeat with the remaining chicken pieces
  7. Transfer remaining pieces to plate
  8. Reduce the heat under the frying pan
  9. Add blender mix and fry for about 6 minutes, or until the paste is soft, fragrant and reduced in volume, stirring constantly
  10. Add a little more oil if it seems to be sticking
  11. Place the tomatoes and coconut milk into tblender(no need to wash it out first) and blend to combine
  12. Preheat oven to 350 degrees F.
  13. Pour tomato coconut milk mixture into the frying pan and bring to a simmer, stirring constantly
  14. Add salt and pepper, and cook for 2 more minutes
  15. Add the chicken pieces skin side up to the mix
  16. Spoon sauce over chicken pieces
  17. Make sure they are all coated in the sauce, then push most of the sauce off the top of the chicken(if there’s too much sauce sitting on them, the skin won’t brown in the oven)
  18. Bake, uncovered, for 50-60 minutes, or until the chicken is cooked through and nicely browned on top, turning and basting it a couple of times
  19. Serve with fragrant brown basmati rice, or Naan to soak up the sauce
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