GREEN COCONUT CHICKEN
While there is a nice dose of red curry powder in the braise, it's certainly not the dominant flavor. For something that might seem exotic and boldly-spiced, this a surprisingly mellow dish.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 20
Steps:
- Season chicken legs with salt on all sides.
- Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
- Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
- Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
- Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
- Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
- Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
- Stir basil into coconut milk mixture; season with salt and pepper to taste.
- Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.
Nutrition Facts : Calories 715 calories, Carbohydrate 31.4 g, Cholesterol 127.7 mg, Fat 48.1 g, Fiber 7 g, Protein 42.9 g, SaturatedFat 25.1 g, Sodium 804.7 mg, Sugar 9.7 g
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Kedrick moye
[email protected]I made this dish for a party and it was a hit! Everyone loved it. The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Zeshan Nazeer
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it. The chicken was tender and the sauce was flavorful. Next time, I'll use less chili pepper.
Rhealyn Buchanan
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were amazing. The chicken was cooked perfectly and the sauce was flavorful and delicious.
Rifat Ahmed
[email protected]This recipe is a great way to use up leftover chicken. I made it with some leftover roasted chicken and it was delicious.
Ricky Fajardo
[email protected]I love that this recipe is healthy and flavorful. The chicken is lean and the vegetables add a nice crunch. The sauce is also light and refreshing.
Irena
[email protected]This dish is easy to make and it's perfect for a weeknight meal. The chicken cooks quickly and the sauce comes together in minutes.
Income Climbers Club
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of coconut, but I'm so glad I did! The coconut flavor is subtle and not overpowering, and it really complements the chicken and vegetables.
Farooq Gurbaz (4)
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser. The chicken is always moist and juicy, and the sauce is flavorful and addicting.
Mureille sylvenat Zidor
[email protected]I made this dish last night and it was a hit! My family loved it. The chicken was cooked perfectly and the sauce was delicious.
Amar Gaha
[email protected]This dish was amazing! The chicken was so tender and flavorful, and the sauce was to die for. I will definitely be making this again.