Whole Coconut Curry Chicken

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hr 10 min
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Ingredients

  • 3 tbsp Olive oil
  • 1 Whole chicken (3-5 lb)
  • 2 tsp Salt
  • 2 (14 oz) cans Coconut milk, divided
  • 2 tbsp Red curry paste
  • 1 Small onion, thinly sliced
  • 4 Garlic cloves, thinly sliced
  • 1 tbsp Grated fresh ginger
  • 2 Red bell peppers, sliced
  • 1 lime Zest and juice
  • Cilantro and basil for serving

Method

  1. Rinse and pat the chicken dry (inside and out) with paper towels. Discard any "extras" from the cavity. Salt the inside and outside of the chicken.
  2. Heat the olive oil in a large dutch oven or soup pot over medium heat.
  3. Brown the whole chicken until the skin is golden and crispy on both sides.
  4. Remove the chicken from the pot.
  5. Add half of the coconut milk, curry paste, onions, garlic, and ginger. Bring to a simmer.
  6. Add the chicken back into the pot, cover, and cook for 30 minutes over medium heat.
  7. Uncover and add in the bell peppers (or any vegetables you prefer), lime zest and juice, remaining coconut milk and continue to cook covered for another 10 minutes or until the internal temperature of the chicken reaches 165° F.
  8. When you’re ready to serve either shred or quarter the chicken off the bone and serve in a bowl along with the broth and a scoop of rice. Top with fresh herbs like cilantro and basil and enjoy!