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Coconut Curry Chicken

  • SERVINGS: 6 TO 8

The recipe makes ample sauce for spooning over vegetables, rice or noodles.

slideshow Amazing Chicken Recipes


  1. 15 medium dried red chiles, such as Kashmiri, Guajillo or New Mexico, stemmed and seeded
  2. 1 cup boiling water
  3. 10 medium garlic cloves, halved
  4. 3 stalks of fresh lemongrass, tender white inner bulbs only, minced
  5. One 3-inch piece of fresh ginger, peeled and chopped
  6. 2 medium shallots, chopped
  7. 1/2 cup chopped cilantro stems and leaves, plus sprigs for garnish
  8. 1 tablespoon dried shrimp paste
  9. 1 teaspoon curry powder
  10. 1/2 teaspoon kosher salt
  11. Three 14-ounce cans unsweetened coconut milk
  12. 1 cup chicken stock
  13. 1/2 cup Asian fish sauce
  14. 1/2 cup soy sauce
  15. 1/4 cup sugar
  16. 8 whole chicken legs, separated
  1. In a medium heatproof bowl, soak the dried chiles in the boiling water until softened, about 20 minutes. Drain well, reserving the soaking liquid. In a food processor, combine the chiles, garlic, lemongrass, ginger, shallots, chopped cilantro, shrimp paste, curry powder and salt and process to a smooth paste.
  2. Skim 1 cup of the thick cream from the top of the canned coconut milk. In a large enameled cast-iron casserole, cook the coconut cream over moderate heat, stirring, until it becomes oily, about 5 minutes. Add the chile paste and fry over moderately high heat, stirring, until fragrant, about 2 minutes. Add the chicken stock, fish sauce, soy sauce and sugar. Stir in the reserved chile soaking liquid and the remaining coconut milk and bring to a boil. Add the chicken and simmer over low heat, stirring occasionally, until cooked through, about 30 minutes. Serve the chicken curry garnished with cilantro.