CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Chicken Curry With Sweet Potatoes and Coconut Milk image

Number Of Ingredients 14

4 packets Chicken
1 teaspoon Salt & Pepper
2 tablespoons Vegetable oil
1/4 cup Chopped scallion
1 1/2 tablespoons Ginger
3 cloves Garlic
2 pieces Jalapeno or Serrano chiles
2 tablespoons Red curry paste
15 1/2 ounces Coconut milk
2 pieces Sweet potatoes
3/4 cups Coconut flakes
1 tablespoon Black or brown mustard seeds
1 bunch Fresh cilantro leaves
2 pieces Lime wedges

Steps:

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.