Chicken Curry With Sweet Potatoes and Coconut Milk

By Melissa Clark

Chicken Curry With Sweet Potatoes and Coconut Milk
Andrew Scrivani for The New York Times
Total Time
1 hour 20 minutes
Rating
5(1,068)
Comments
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I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you?

Then one day my mother set me straight. It’s one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety.

You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot.

When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she’d be proud.

Featured in: A Whole Chicken Is Greater Than the Sum of Its Pieces

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Ingredients

Yield:4 servings
  • 1(3½ pound) whole chicken, cut into 8 pieces
  • 2½teaspoons kosher salt, more as needed
  • Black pepper, as needed
  • 2tablespoons peanut, safflower or vegetable oil
  • ¼cup finely chopped scallion
  • 1½inches fresh ginger, peeled and grated (1½ tablespoons)
  • 3garlic cloves, finely chopped
  • 1 to 2jalapeno or Serrano chiles, to taste, seeded and finely chopped
  • 2tablespoons red curry paste
  • 1(15½-ounce) can coconut milk
  • 2medium sweet potatoes (1 pound), peeled and cut into 1½-inch chunks
  • ¾cup coconut flakes
  • 1tablespoon black or brown mustard seeds
  • Fresh cilantro leaves
  • Lime wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1067 calories; 83 grams fat; 42 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 56 grams protein; 1477 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.

  2. Step 2

    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.

  3. Step 3

    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 and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.

  4. Step 4

    Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.

  5. Step 5

    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. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

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Ratings

5 out of 5
1,068 user ratings
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Comments

Oksen

Amazing! I used boneless, skinless breasts as that's what I had. Didn't use the oven at all. Cooked everything but chicken stovetop in Dutch oven more or less as directed -- just added some frozen green peas at end which I highly recommend. Sautéed cubed breasts in EVO & shallots. Then added chicken atop curry when both were done. Served with jasmine rice cooked in ghee. Garnish as directed! Lime, mustard seed, toasted coconut. All my favorite chicken recipes are Melissa Clarks!

eliza

Delicious, fast and easy. I used skinless chicken thighs and just one jalapeño which was plenty of heat for my family's palate. Added some mango chutney and yogurt as side garnishes along with the coconut. Will definitely make again!

Kevin Osinski

This was surprisingly good. I used a mix of thighs, legs and wings so they would cook evenly. Since chicken skin turns flabby after being braised I removed it before cooking. This also keeps the dish from being too greasy. I browned the skinless chicken in a 12" nonstick skillet, removed it and proceeded with the recipe. I simmered it on the stovetop rather than in the oven, without any added water.

[continued...]

Megan

I took advice from others and used boneless breasts cubed. I cooked sweet potatoes in the sauce, browned chicken in another pan and cooked all together. I did pull out potatoes and chicken to let the sauce reduce but maybe wasn’t necessary. Loved the mustard seeds and coconut (used unsweetened grated).

Cora E

Delicious! I used honeynut squash in place of the sweet potato. I also used just a handful of coconut flakes and there was still leftover coconut topping. Served with green beans and basmati rice. Definitely a keeper.

Arie Martin

We just love it, but do replace the red curry bu garam marsala and tomato puree. Do not try-out to sva money on the coconut Milk!

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