A favorite amongst 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!
2 pounds chicken thighs (preferably bone-in, skin-on)
1 tablespoon coconut oil
1 can full-fat coconut milk
1 tablespoon Tamari or coconut aminos
1 tablespoon sweet curry powder
2 teaspoons ground ginger
1/2 bag baby carrots
3 stalks celery, sliced
1 head cauliflower, cut into bite-size florets
½ cup basil, sliced thin
- Preheat the oven to 350 degrees. Meanwhile, pat chicken dry thoroughly with paper towels.
- Preheat a large skillet over medium heat for 5 minutes. Add oil, then sear each thigh, skin-side down until golden, about 5 minutes. Add chicken skin-side up to a 9×13 inch baking dish.
- In the same skillet, add coconut milk, Tamari, curry and ginger. Use a wooden spoon to deglaze the skillet. While the flavors meld, add all of the vegetables to the baking dish. Pour the hot coconut milk mixture over the top.
- Cover the dish with foil and bake for 1 hour or until the internal temperature of the thighs reach 165 degrees. Sprinkle with basil before serving this simple dish on its own or with Roasted Sweet Potatoes.
For extremely tender chicken, brine the meat overnight in the fridge with 1/4 cup fine sea salt and enough water to cover the chicken. Drain and 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, pepper and cayenne.