Simple Recipes for Every Day
Whole Coconut Curry Chicken
- Serves: 6
- Prep Time: 15 min
- Cook Time: 55 min
Ingredients
- 1 (3 to 4-pound) whole chicken
- 2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red curry paste
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tablespoon grated fresh ginger
- 2 (14-ounce) cans coconut milk, shaken
- 2 red bell peppers, sliced
- 1 teaspoon lime zest
- 1 tablespoon freshly squeezed lime juice, (from 1 lime)
- Cooked rice, for serving
- Fresh cilantro, for serving
- Fresh basil, for serving
Ingredients
- 1 (3 to 4-pound) whole chicken
- 2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red curry paste
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tablespoon grated fresh ginger
- 2 (14-ounce) cans coconut milk, shaken
- 2 red bell peppers, sliced
- 1 teaspoon lime zest
- 1 tablespoon freshly squeezed lime juice, (from 1 lime)
- Cooked rice, for serving
- Fresh cilantro, for serving
- Fresh basil, for serving
Method
Pat the chicken dry. Discard any "extras" from the cavity. Season the chicken all over with the salt.
Heat the olive oil in a large dutch oven or soup pot over medium-high heat. Add the chicken breast-side up and sear until the skin is golden, 6-7 minutes, then flip and sear 5-6 minutes more. Transfer the chicken to a plate, leaving the pot over the heat.
To the same pot, add the curry paste, onion, garlic, ginger, and 1 can coconut milk. Bring to a simmer, then return the chicken to the pot, cover and cook for 30 minutes.
Stir in the bell peppers, lime zest and juice, and remaining coconut milk; cook, covered for another 10 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
Transfer the chicken to a carving board. Allow the chicken to rest for 15 minutes, then carve or shred the meat. Serve the chicken and curry over cooked rice, garnished with parsley and basil.