Baked Coconut Curry ChickenBy
Today’s dish is a sure winner, as with just a little effort you can enjoy a meal that beats the cost and flavor you’d find in most restaurants. A favorite amongst my clients, this curry chicken delight starts on the stovetop by searing the meat until deep golden brown. Once the meat is browned, creamy coconut milk is infused with the rich flavors of sweet curry, salty Tamari and spicy ginger. The ingredients finish getting acquainted in the oven until the chicken is cooked throughout, the vegetables are tender, and the flavors have melded together into mouth-watering deliciousness!
Time: about 1 hour & 10 minutes Serves 6-8
2 LB Chicken thighs, bone-in, skin-on
1 TB Coconut oil
1 Can Coconut milk, full-fat
1 TB Tamari
1 TB Sweet curry powder
2 TSP Ginger, dried
1/2 Bag Carrots, baby
3 Stalks Celery, sliced
½ Head Cauliflower, cut into bite-size florets
½ Cup Basil, fresh, finely chopped
Start by preheating the oven to 350°. Meanwhile, pat chicken dry thoroughly with paper towels. Then, heat a large skillet over medium heat for 5 minutes. Add oil, then sear each chicken thigh, skin-side down for 5 minutes or until golden brown. Add browned chicken, skin-side up, to a large (13 inches x 9 inches) baking dish.
In the same skillet, add coconut milk, Tamari, curry powder, & ginger. Use a wooden spoon to gently scrape or deglaze the bottom of the skillet. While the flavors meld, add all of the vegetables to the baking dish. Then pour the hot coconut milk mixture over the top.
Cover the dish with foil & bake for 1 hour or until the internal temperature of the thighs reach 165°. Sprinkle with basil before serving this simple dish on its own or with leftover Roasted Sweet Potatoes.
For extremely tender chicken, brine the meat overnight. How to brine: soak chicken in cold, salted water (about 1/4 cup kosher salt + enough water to just cover the chicken) for 8-12 hours in the fridge. Drain & dry the chicken thoroughly before use.
Penzeys Sweet Curry is a well-balanced and complex powder, made from a mixture of: turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, cardamom, cloves, white, pepper, black pepper & cayenne.