Coconut-Cranberry Chicken Curry
By Ming Tsai
What happens when you take coconut milk from the East and combine it cranberries from the west? Well, you get today's dish: a quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.
6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before cooking
2 red onions, sliced
2 sweet potatoes, peeled, 1/2-inch dice
1 tablespoon minced ginger
1 heaping tablespoon minced jalapeno
heaping 1/2 cup Craisins
2 tablespoon Madras curry powder
1 13.5 ounce can of coconut milk
1 cup water
Kosher salt and freshly ground black pepper to taste
Steamed Brown Rice
In a cast iron skillet or stockpot coated very lightly with oil on medium-high heat, sear the chicken, skin-side down, and completely render the fat.
Flip and brown meat-side. Remove chicken. Wipe out excess fat and saute the onions, potatoes, ginger, jalapeno, Craisins and curry powder and season. Add coconut milk and water, check for seasoning, then add chicken back. Bring to a simmer and cook chicken through, about 45 minutes. Serve family style on rice.
Jean-Luc Colombo La Violette Viognier From Pays d'Oc, Southern France. The aroma is intensely violet, which is where it gets its name, with nuances of licorice, lychee, apricot and peach. Well-structured, finishes with elegance and opulent fruit. 100% Viognier
Chef Ming Tsai is a local restaurateur and host of Simply Ming.
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