Coconut-Cranberry Chicken Curry

By pattie_d

Ingredients

• 6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before cooking
• 2 red onions, sliced
• 2 sweet potatoes, peeled, 1/2-inch dice
• 1 tablespoon minced ginger
• 1 heaping tablespoon minced jalapeno
• heaping 1/2 cup Craisins
• 2 tablespoon Madras curry powder
• 1 13.5 ounce can of coconut milk
• 1 cup water
• Canola oil
• Kosher salt and freshly ground black pepper to taste
• Steamed Brown Rice

Details

Servings 4
Adapted from ming.com

Preparation

Step 1

In a cast iron skillet or stockpot coated very lightly with oil on medium-high heat, sear the chicken, skin-side down, and completely render the fat.  Flip and brown meat-side. Remove chicken. Wipe out excess fat and saute the onions, potatoes, ginger, jalapeno, Craisins and curry powder and season. Add coconut milk and water, check for seasoning, then add chicken back.

Bring to a simmer and cook chicken through, about 45 minutes.  Serve family style on rice.