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Author Notes: A slightly sweet and slightly spicy one-pot meal with crispy skinned, fall off the bone chicken cooked with roasted potato chunks in a coconut curry sauce. —Corinne Cuozzo
- 1 pound chicken, bone-in and skin-on
- 2 large sized idaho potatoes, diced into chunks
- 8.5 ounces coconut milk
- 8 ounces vanilla yogurt
- 4 garlic cloves, minced or grated
- 5 dried chilies, +/- to taste
- 1 bouillon cube, low-sodium, crushed
- 2 teaspoons olive oil
- 3 bay leaves
- 1 teaspoon cumin
- 1 teaspoon paprika
- toasted sesame seeds, for garnish
- chopped cilantro, for garnish
FOR THE CURRY PASTE
- 1 teaspoon tandoori
- 1 tablespoon curry powder or curry mix
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground ginger
- 2 cardamom seeds
- splash of olive oil, to mix
- OR, you can buy a packet of pre-made, low-sodium curry paste
- Preheat the oven to 350 degrees. In a large pot that can go in an oven, heat the olive oil in the pot over a medium flame. Add the garlic, chilis, and powdered spices (listed in the first ingredient set) and cook for a minute or two, stirring continuously until the garlic is softened. Add the potatoes, stir again, and then add the curry paste and/or your homemade curry mixture (second ingredient list), stirring again.
- Add the coconut milk, yogurt, bay leaves, and bouillon cube and stir again, cooking for a couple of minutes until everything is well-blended and sauce starts to thicken.
- In the pot, rest the chicken on top of the sauce and potato mixtures, so that the skin side is elevated out of the sauce. Season the top of the chicken (the skin) with black pepper and a little drizzle of olive oil.
- Place in the oven and cook, uncovered, until the chicken skin is crispy and browned on top and the meat is cooked thoroughly. You can use a meat thermometer, but figure about 40 minutes. This will vary depending on the type of chicken pieces you use; less time for wings, longer for thighs and legs attached.
- Garnish with sesame seeds and chopped cilantro. Serve with rice if you'd like.