Chicken Coconut Curry with Sweet Potatoes

This recipe for chicken coconut curry was an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Diane Halferty. In this rich and comforting recipe, chicken and sweet potatoes are cooked and baked in one-pot with a rich red curry sauce. To finish, it’s topped with toasted coconut and mustard seeds, and served with lime wedges and jasmine rice.

Special Diet Notes: Chicken Coconut Curry

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, optionally peanut-free, soy-free, and generally top food allergy-friendly.

For paleo and grain-free chicken coconut curry, simply skip the rice or serve this dish over easy cauliflower rice.

Diane Halferty

Chicken Coconut Curry with Sweet Potatoes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6

Calories:

Ingredients Method Notes

Ingredients

  

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• 1 3 1/2 pound whole chicken, cut into 8 pieces
• 2 ½ teaspoons Kosher salt plus additional as needed
• Black pepper as needed
• 2 tablespoons peanut safflower or vegetable oil
• ¼ cup finely chopped scallion
• 1 ½ inches fresh ginger peeled and grated (1 1/2 tablespoons)
• 3 garlic cloves minced
• 1 to 2 jalapeño or Serrano chiles seeded and finely chopped
• 2 tablespoons red curry paste
• 2 cups canned coconut milk
• 1-2 tablespoons packed light brown sugar
• 2 medium sweet potatoes 1 pound, peeled and cut into 1 1/2 inch chunks
• ¾ cup coconut flakes
• 1 tablespoon black or brown mustard seeds optional
• Fresh cilantro leaves
• Lime wedges
• 4 cups hot cooked Jasmine or Basmati rice for serving

Method

 

1. Heat oven to 325°F.
2. Pat chicken dry with paper towels and season with salt and pepper.
3. Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
4. Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk, brown sugar, and sweet potatoes.
5. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken (about 1/2 cup). Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
6. Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds, if used, and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
7. Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes.Taste and adjust seasonings as needed. Pour over chicken and potatoes.
8. Sprinkle with the coconut and mustard seed (if used) mixture and cilantro. Serve with lime wedges for squeezing. Serve over hot Jasmine or Basmati rice.

Notes

Variation: add 2 Cups drained Pineapple tid-bits to the sauce, just before removing from the pot.

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