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10/20/13 Chicken Curry With Sweet Potatoes and Coconut Milk - <strong>Recipes</strong> - The New York Times<br />
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Chicken Curry With Sweet Potatoes and Coconut Milk<br />
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By MELISSA CLARK<br />
Andrew Scrivani for The New York Times<br />
TOTAL TIME 1 hour 20 minutes<br />
INGREDIENTS<br />
1 (3 1/2 pound) whole chicken, cut into 8 pieces<br />
2 1/2 teaspoons kosher salt, more as needed<br />
Black pepper, as needed<br />
2 tablespoons peanut, safflower or vegetable oil<br />
1/4 cup finely chopped scallion<br />
1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)<br />
3 garlic cloves, finely chopped<br />
1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely<br />
chopped<br />
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REPRINTS<br />
2 tablespoons red curry paste<br />
1 (15.5-ounce) can coconut milk<br />
2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks<br />
3/4 cup coconut flakes<br />
1 tablespoon black or brown mustard seeds<br />
Fresh cilantro leaves<br />
Lime wedges<br />
PREPARATION<br />
1.<br />
Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and<br />
pepper.<br />
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10/20/13 Chicken Curry With Sweet Potatoes and Coconut Milk - <strong>Recipes</strong> - The New York Times<br />
2.<br />
3.<br />
4.<br />
5.<br />
Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in<br />
batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken<br />
to a plate.<br />
Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook,<br />
stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut<br />
milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast<br />
meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a<br />
boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40<br />
minutes.<br />
Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2<br />
to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more.<br />
Transfer to a bowl and season with a pinch of salt.<br />
Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and<br />
simmer over medium-high heat until cooking liquid has thickened to a saucelike<br />
consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the<br />
coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.<br />
YIELD 4 servings<br />
Originally published with A Whole Chicken Is Greater Than the Sum of Its Pieces<br />
April 10, 2013<br />
Submit a Correction<br />
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