Coconut Chicken Curry

This dish was a home run in my house. Everyone really enjoyed it. I served it over brown Basmati rice with warm naan and steamed spinach on the side. Perfect weeknight comfort food! It does take a while to cook but it is mostly unattended. Letting the finished dish sit for 20 minutes after cooking allows the flavors to soak into the chicken- perfect.

This recipe is from Desmond Tan and Kate Leahy of Burma Superstar in the San Francisco Bay Area and their book “Burma Superstar,” via The New York Times, adapted by Genevieve Ko. I used Maharajah curry powder and additional garlic. I also had Greek yogurt available to temper the spice.

Yield: 8 servings

• 2 1/2 pounds boneless, skinless chicken thighs (about 10)
• 1 tablespoon ground paprika
• 1/2 teaspoon ground turmeric
• 2 teaspoons kosher salt, plus more as needed
• 15 tablespoons canola oil
• 2 large yellow onions, finely diced (I used a food processor)
• 4 to 8 garlic cloves, minced
• 1 (13-ounce) can unsweetened coconut milk
• 1 1/2 tablespoons fish sauce, plus more as needed
• 1 teaspoon Madras curry powder (I used Maharajah curry powder)
• 1/2 teaspoon ground cayenne
• cooked rice or noodles, for serving (I used brown Basmati rice)
• 1 cup cilantro sprigs, for serving
• 1 lime or lemon, cut into wedges, for serving
• warm naan, for serving
• Greek yogurt, for serving, optional

1. Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl.
2. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight. (I marinated the chicken for 8 hours.)
3. In a large pot, heat the oil over medium-high. (I used an enameled cast iron Dutch oven.)
4. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes.
5. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
6. Add the marinated chicken and stir to release the spices into the onion.
7. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit.
8. Lower the heat to medium-low and add the fish sauce.
9. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
10. Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface.
11. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
12. If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools.
13. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired.
14. Serve over rice or noodles, with bowls of cilantro and lime wedges. A dollop of Greek yogurt to temper the spice is also lovely, if desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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