Braised Coconut Curry Chicken

From the kitchen of One Perfect Bite...t was a busy day today. Fortunately, I had forewarning, so I planned an easy, two step, chicken dinner. We occasionally have a curry and because the weather turned colder, I thought it would make a perfect spring supper. I used a recipe from about.com and because it was a braise, I did the prep work and browning early in the day and finished the chicken in a low, slow oven once I made it home. The chicken is savory and can pack some heat depending on the type of curry powder you use. The recipe is easy to follow and you'll have no problem making this curry, though I suggest you use butter instead of oil to brown the chicken and aromatic vegetables. Served with a green salad and rice or grits, it makes a great weeknight meal. I hope you will give it a try. Here is how the chicken is made.

Braised Coconut Curried Chicken...from the kitchen of One Perfect Bite courtesy of southernfood.about.com

Ingredients:
3 tablespoons vegetable oil
4 to 6 whole chicken legs, about 3 to 4 1/2 pounds
1/2 teaspoon kosher salt. divided
freshly ground black pepper
1 cup chopped onion
2 medium cloves garlic
1 tablespoon minced ginger or ginger paste
2 tablespoons curry powder
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
1 can (14.5 ounces) diced tomatoes, undrained
1 can (13.5 ounces) lite coconut milk
2 to 3 tablespoons chopped fresh cilantro, optional

Directions:
1) Preheat oven to 300 degrees F.
2) Heat oil in a large Dutch oven over medium heat.
3) Sprinkle chicken pieces lightly with some of the salt and freshly ground black pepper
4) Put half of chicken pieces in Dutch oven and cook for about 5 to 6 minutes on each side, until golden brown. Remove the chicken to a plate and repeat with remaining chicken. Remove chicken to the plate.
5) Add onion to Dutch oven; cook, stirring, until lightly browned. Add garlic and ginger and cook, stirring, for 2 minutes. Stir in curry powder, cumin, cayenne pepper, and remaining kosher salt. Cook, stirring, for 1 minute.
6) Stir in tomatoes and coconut milk. Bring to a boil and add the chicken pieces. At this point, if your Dutch oven or cooking pot is not oven safe, transfer chicken mixture to an oven safe baking dish or pot.
7) Put pot in oven and cook, uncovered, for about 1-1/2 to 2 hours, until chicken is very tender. The chicken should register at least 165 degrees F. on a food thermometer inserted into thickest part of the chicken, not touching bone.
Skim the fat from juices, if desired. Stir in cilantro, if using, and serve with chicken and rice or creamy cooked grits. Serves 4 to 6.

                    

                                   Older Posts

                One Year Ago Today:                                                   Two Years Ago Today:

            Lemon Poppy Seed Scones                                             Gnarly Casserole Cheese Bread

                Three Years Ago Today:                                                 Four Years Ago Today:

                  Camarones en Pipian                                                                Lamb Sausage