Recipe courtesy of Braises and Stews: Everyday Slow-Cooked Recipes
by Tori Ritchie
Published by Chronicle Books
Spicy Coconut-Chicken Curry
Unlike most braises, this one is simmered uncovered so that the browned chicken skin stays crisper. Serve with Golden Pilaf or brown rice.
- 6 chicken legs, split into drumsticks and thighs
- Kosher salt
- Vegetable oil
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and minced
- 3 tablespoons curry powder, preferably Madras
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 can (14 1/2 ounces) chopped tomatoes, drained
- 1 can (15 ounces) light coconut milk
- 1 cup frozen, thawed peas
- 1/4 cup chopped fresh cilantro leaves
- Rinse the chicken and pat dry with paper towels. Sprinkle with salt. Coat the bottom of 5- to 7-quart Dutch oven with a thin film of the oil and set over medium-high heat. When oil shimmers, add chicken, skin sides down, without crowding; do in batches if necessary. Cook until skin is golden brown and chicken releases easily from pot when lifted with tongs, about 5 minutes. Turn pieces over and cook until they brown and release easily on the other side, about 5 minutes more. Transfer browned chicken to a plate.
- When last batch of chicken has been removed, add the onion, garlic, and ginger to pot and cook, stirring, until vegetables are soft and fragrant, about 3 minutes. Add the curry powder, cumin, cayenne, and 1/2 teaspoon salt. Cook for 30 seconds until spices are fragrant, then stir in the tomatoes and 1 cup of the coconut milk. Stir well and let come to a boil. Return chicken and any accumulated juices to pot; chicken should be surrounded by sauce, but not submerged in it, so that topmost skin is exposed (if there is not enough liquid in pot, add remaining coconut milk from can). Reduce heat and simmer, uncovered, until chicken is opaque at the bone, about 45 minutes. Stir in the peas and cilantro and cook until peas are hot, about 5 minutes more.