Coconut-Cranberry Chicken Curry

by Ming Tsai
Monday, Nov 21, 2016




Ingredients 

  • 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
  • Canola oil
  • Kosher salt and freshly ground black pepper to taste
  • Steamed Brown Rice

 

Directions

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.

Beverage Pairing

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

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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