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Simple Recipes for Every Day

Whole Coconut Curry Chicken

Whole Poached Chicken In Coconut Curry in a soup pot with basil and lime
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  55 min

Ingredients

  • 1 (3 to 4-pound) whole chicken
  • 2 teaspoons kosher salt
  • 3 tablespoons vegetable 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)
  • 1 (3 to 4-pound) whole chicken
  • 2 teaspoons kosher salt
  • 3 tablespoons extra-virgin olive oil

Method

  1. Pat the chicken dry. Discard any "extras" from the cavity. Season the chicken all over with the salt.

  2. 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.

  3. 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.

  4. 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.

  5. 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.