Braised Chicken in Coconut Curry
Our family does not observe the lunar new year but that’s no reason not to feel happy for those who do. A new year on any calendar brings hope for a happy, healthy, safe and meaningful year to come.
Everyone can relate to that!
So, in honor of the Year of the Tiger, here’s a dish inspired by my travels to Singapore, Thailand and Malaysia.
BRAISED CHICKEN IN COCONUT CURRY
One chicken, cut into 8 pieces (or use 4 large chicken breast halves or 4 whole legs)
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
2 teaspoons chopped fresh chili pepper
1-1/2 teaspoons chopped lemongrass
1 tablespoon tomato paste
1 teaspoon curry powder
1-1/2 cups coconut milk (13-15 ounce can)
salt to taste
chopped chives or parsley for garnish
Wash and dry the chicken pieces. Heat the vegetable oil in a sauté pan over medium heat. Cook the chicken a few pieces at a time, turning them occasionally, until lightly browned, about 8 minutes. Remove the chicken and set aside. Add the onion to the pan and cook for about 2 minutes. Add the garlic, ginger, chili pepper and lemongrass and cook, briefly, stirring constantly. Whisk the tomato paste, curry powder and coconut milk together until thoroughly blended. Pour the liquid into the pan. Sprinkle with salt to taste. Bring to a boil, cover the pan, lower the heat and simmer for 25-30 minutes or until the chicken is cooked through. Serve garnished with a sprinkle of fresh chopped chives or parsley.
Makes 4 servings