CHICKEN CURRY W/ SWEET POTATOES AND COCONUT MILK

CHICKEN CURRY W/ SWEET POTATOES AND COCONUT MILK image

Yield 4 people

Number Of Ingredients 17

1(3.5#) whole chicken, cut into 8 pieces
2.5 t. kosher salt, more as needed
black pepper, as needed
2 T. peanut oil
1/4 finely chopped scallion
1.5 inches fresh ginger, peeled & grated(1.5 T)
3 garlic cloves, finely chopped
1-2 jalapeno or Serrano chiles, to taste, seeded
and finely chopped
2 T. red curry paste
1 can coconut milk
2 med. sweet potatoes, peeled and cut into 1.5
inch chunks
3/4 C. coconut flakes
1 T. black or brown mustard seeds
Fresh cilantro leaves
Lime wedges

Steps:

1. Heat oven to 325º. Pat chicken dry with pa- per towels, & season w/salt and pepper. 2. Heat a large Dutch oven over medium high heat. Add oil. Brown chicken pieces, in bat- ches, if necessary, until golden all over, 6 - 8 minutes, per batch, if necessary. 3. Stir scallion, ginger, garlic, and chiles into pot and reduce heat to medium. Cook, stir- ring, until soft, 1 - 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. 4. Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, about 2 - 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. 5. Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cook- ing liquid has thickened to a saucelike con- sistency, 5 - 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges.