This Chicken Dinner Was Truly a Winner
Almost eight years ago, I sold my big old 1690 cape and moved to a condo. And while I miss the house, without my husband, who died in 2009, I couldn’t keep up with the what an old house requires to stay gorgeous.
Generally speaking, a condo is just fine for me, especially during the fall (no more raking all those leaves) and winter (no more shoveling all that snow). But this winter, with too much snow, even the company hired for the condo complex couldn’t begin to do a good job.
Good thing I always have a fridge and freezer full of leftovers. Last week I ate chili for three different meals and made my new favorite: pasta with veggies, basil pesto leftover from summer and thawed from frozen, and a flurry of good Parmesan, grated.
But what I was hankering for was chicken with red curry and coconut milk, and during those snowy days I couldn’t get into my garage to get my car and go out to the store to buy a chicken.
While I was waiting, I found this recipe online. I tried it a few days after the most recent snowstorm, adding carrots and fresh cauliflower. It was easy, calling for one pot, a can opener, and a good knife. I had some, then had seconds, and when I was done eating dinner, I had four more yummy dinners ready and waiting.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at email@example.com.
Whole Coconut Curry Chicken
Adapted from Modern Proper
Yield: serves 6
3 tablespoons olive oil
1 whole chicken (about 3 ½ pounds)
2 tablespoons salt
2 cans unsweetened coconut milk, divided
2 tablespoons red curry paste
1 small onion, thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
2 red bell peppers, sliced
1 cup cauliflower florets (optional)
1 cup carrots, cut into ½ inch dice (optional)
1 lime, zest and juice
Cooked rice for serving
Rinse and pat chicken dry inside and out with paper towels. Discard anything inside the cavity. Salt inside and out.
Heat olive oil in large Dutch oven over medium heat. Brown chicken until skin is golden and crispy on both sides. Remove chicken from the pot.
Add one can coconut milk, curry paste, onions, garlic, and ginger. Bring to a simmer. Add chicken, cover, and cook for 30-45 minutes over medium heat.
Uncover and add peppers (or any other vegetables you might like), lime zest and juice, and the second can of coconut milk and continue to cook, covered, for another 10 minutes, or until internal temperature of the chicken reaches 165 degrees.
When you are ready to serve, either shred the chicken or quarter the chicken from the carcass and serve in a bowl along with the broth and rice.