Coconut-Braised Chicken Curry
Temps are dropping, the sun is setting earlier, and I'm becoming more and more inclined to throw everything into a pot for an easy, comforting cold-weather meal. As the work day ends closer to sunset, I'd like to take advantage of as much sunlight as possible and not in the kitchen cooking and doing dishes.
This curry is a one-pot, dump-it-all, give-it-a-mix, and call it a day recipe that was an absolute hit!
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1.5 hours
Serves: 2
Ingredients:
1 1/2 cups unsweetened coconut milk
3 tbsp tomato paste
2 inch piece of ginger, peeled
3 tbsp curry powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp caraway seed
1/4 tsp cinnamon
1/4 tsp nutmeg
2 tbsp honey
salt to taste
4 chicken drumsticks
1 medium yellow potato, diced
1/4 cup cilantro, chopped
lime wedges for garnish
Directions:
Preheat oven to 400F.
In an oven-safe baking dish with a lid, combine tomato paste with 1/2 cup coconut milk. Whisk together until combined - some chunks are okay. Add the remaining coconut milk, ginger, dried seasonings, honey, and salt. Stir to combine and taste - add additional salt if needed.
Place chicken and potatoes in the pan and roll to cover in sauce. Cover with a lid and place in oven for 1 hour.
After 1 hour, remove from the oven and turn the oven off. Place the pan on high heat on the stove top. Remove the chicken legs and place on a cutting board. Remove the skin and discard. Remove the meat from the bone, roughly chop, and return to pot.
Continue to stir frequently as the sauce reduces and thickens.
When the sauce has reduced to your desired thickness, serve with basmati rice and top with cilantro and lime.
