Coconut Curry Chicken
This is so easy to prepare and the delicious smell of a chicken roasting will fill your house. This isn't a creamy chicken curry dish, but a brothy soup. Loaded with vegetables and chicken, it is filling and full of garlic, lemon, and curry flavor. I am currently making this as game day food. Healthy and football worthy!
- 1 whole roasting chicken (~4 lbs)
- Sea salt and freshly ground black pepper
- 3-4 Tbsp olive oil
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and diced
- ½ cup roughly chopped cilantro stems and leaves
- 1 lemon, cut into eighths
- 6 to 8 garlic cloves, peeled and smashed
- 1 can light coconut milk
- 2-3 Tbsp red curry paste
- 2 cups chicken stock
- 2 cups spinach, roughly chopped
- 2 green onions, chopped
- Chopped cilantro, to garnish
- Cooked rice for serving
Pat the chicken dry and sprinkle it generously with salt and pepper. Set it aside while you prepare remaining ingredients. Preheat the oven to 375 degrees.
Heat the olive oil in a large Dutch oven over medium heat. Put in the chicken, breast side up, and let it sizzle for about 30 seconds. Carefully flip and crisp the other side for another 30 seconds. Remove the chicken and place on a plate. Pour off the fat that’s in the pot.
With another Tbsp of olive oil, add the peppers, chopped cilantro, 6 lemon wedges, garlic, coconut milk, chicken stock, and curry paste to the pot. Stir until the paste dissolves. Season with salt and pepper. Transfer the chicken back into the pot, breast side up, and Cook, uncovered, for 60 to 90 minutes (depending on the size of the chicken). Using a spoon, baste the chicken every 20 minutes or so. The chicken is done when a thermometer inserted into the thigh reads 165° F.
Remove chicken from the pot and put it on a plate. Put the pot with the sauce back on the stovetop over medium heat, add the spinach and stir until just wilted, about 10 seconds. Carve the chicken and serve over rice with sauce spooned over the top. Garnish with chopped scallions and cilantro.