coconut chicken curry
This curry is so wonderfully fragrant, you might have trouble waiting for your guests to arrive before sampling it yourself. Recently, I was carrying a batch of it over to a potluck party at a friend’s house and five total strangers stopped me along the way to ask what smelled so good. It’s the spices and the sweetness of the coconut milk. Have I mentioned I am in love with coconut milk? It’s one of my favorite ingredients (I use it to cook rice and couscous as well).
- 2½ pounds chicken thighs and drumsticks
- ½ cup flour
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 12-ounce can unsweetened coconut milk
- 3 cups chicken stock
- Juice of 2 limes (¼ cup)
- ½ teaspoon ground cardamom
- 1 teaspoon cayenne pepper
- 1 teaspoon curry powder
- 3 tablespoons Asian-style chili paste
- ¼ cup diced tomatoes
Dredge the chicken pieces in flour. Heat the oil in a large pot or Dutch oven and cook the chicken until the skin is golden, about 4 minutes on each side. Set aside chicken and reserve.
Add the onion and garlic to the pot and gently cook them until the onion is tender and translucent. Return chicken to the pot and cover with coconut milk and chicken stock. Stir in the lime juice. Add the cardamom, cayenne, curry powder, chili paste, and tomatoes, and simmer gently for 30 to 45 minutes. Add salt to taste. Serve with rice or Parsley Couscous.