COCONUT-CURRY CHICKEN

By pat1908

Be sure you don’t use cream of coconut, which is sweetened. – Use canned coconut milk!

Ingredients

• 1 Tbsp oil
• 3 onions, thinly sliced
• 3 stems cilantro; plus 1/4 cup loosely packed leaves
• 1 clove garlic, minced
• 1 inch piece of ginger, peeled and minced
• 2 to 3 Tbsp curry powder
• 3 mild green chiles, such as Italian frying peppers or Anaheim chiles, or 2 green bell peppers, seeded and diced
• 2 lb chicken thighs, skinned
• 2 cups well-stirred canned coconut milk
• 1 tsp salt
• 3 medium potatoes, peeled and diced in 1/2 inch cubes
• Hot rice for serving
• Chutney, yogurt raita, and a hot pickle (optional)

Preparation

Step 1

In a large pot, heat the oil over medium heat until very hot. Add the sliced onions, cilantro stems, garlic, ginger and cook for 5 minutes, stirring frequently. Add the curry powder and continue cooking for 6 to 8 minutes until the onions are very soft, stirring often so that the onions cook evenly and don’t burn. Then add the chiles and cook until they are soft also, about 4 minutes. Start adding the chicken thighs, a little at a time, turning them until they are coated with the spices. When all the chicken has been coated, add the coconut milk, salt, and potatoes. Reduce the heat to medium low, cover and simmer for 40 minutes. When the chicken and the potatoes are very tender when pierced with a knife, remove the cover and bring the liquid to a boil. Let boil for 3 to 5 minutes, until the sauce is thick. Add the cilantro leaves. Season with salt to taste, and serve with hot rice, chutney, yogurt raita, and a hot pickle (if using).