Coconut Curry Chicken 🍗🥥🍛✨

Let’s tap into this recipe that I combined from the modern popper and the endless meal to make this whole coconut curry braised chicken 🍗 which is a spin on the trendy #marrymechicken recipe! So yummy and creamy, yet light! 🍛

🗒️ Recipe 🗒️

For the Chicken & Rub:

· 1 (3½–4 lb) whole chicken

· 2 tsp kosher salt

· 4 tbsp melted coconut oil, divided

· 1 tbsp lemongrass paste

· 2 tsp ginger paste, divided

· Zest and juice of 1 lime

For the Aromatics & Sauce:

· 4 cloves garlic, minced

· 1 tbsp Thai red or green curry paste

· 10 stems cilantro, stems finely chopped

· 1 small yellow onion, thinly sliced

· 2 (14 oz) cans full-fat coconut milk, shaken

· 2 red bell peppers, sliced into strips

· 1 tbsp fresh lime juice (additional)

· Cooked jasmine rice, for serving

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Instructions

1. Prep the chicken. Pat the whole chicken completely dry with paper towels. Season all over with kosher salt, including inside the cavity.

2. Make the rubs. In a small bowl, combine 2 tbsp melted coconut oil, 1 tsp ginger paste, and the lemongrass paste. In a separate bowl, combine the remaining 2 tbsp coconut oil, remaining 1 tsp ginger paste, lime zest, lime juice, minced garlic, curry paste, and chopped cilantro stems.

3. Apply the rub. Carefully use your fingers to loosen the skin over the chicken breast and thighs. Spread the first mixture (lemongrass-ginger) evenly under the skin, directly onto the meat. Rub the second mixture (curry-garlic) all over the outside of the chicken and inside the cavity.

4. Sear the chicken. Preheat oven to 325°F. Heat a large Dutch oven or heavy oven-proof pot over medium-high heat. Add 1 tbsp coconut oil (or use the fat left from your rub bowls). Place the chicken breast-side up and sear until golden brown, about 5–6 minutes. Carefully flip and sear the other side for another 4–5 minutes. Transfer chicken to a plate and discard any excess oil from the pot.

5. Build the sauce. Reduce heat to medium. Add the sliced onion to the pot and sauté for 2–3 minutes until softened. Pour in one can of coconut milk, scraping up any browned bits from the bottom. Bring to a gentle simmer.

6. Braise. Return the chicken to the pot, breast-side up. Cover and transfer to the oven. Braise for 1 hour.

7. Add remaining ingredients. Remove pot from oven. Stir in the sliced bell peppers, remaining second can of coconut milk, and the additional 1 tbsp lime juice. Return to the oven, uncovered, and continue cooking for another 20–30 minutes, or until the chicken reaches 165°F internally and the sauce has thickened slightly.

8. Rest and serve. Carefully transfer chicken to a cutting board and let rest for 15 minutes. While it rests, place the pot on the stovetop over medium heat and let the sauce simmer for 5 minutes to concentrate flavors. Carve the chicken and serve over jasmine rice, generously spooning the coconut curry sauce and peppers over top. Garnish with fresh cilantro and basil leaves.

#mealprep #curryrecipes #chickenrecipe #curryrecipe