Cluck Norris: Legend of the Spice Temple
Indian-Style Whole Chicken and Carrot Curry in Coconut Milk
2 hours 30 minutes
Serves 4
DinnerIndianDairy-freeShellfish-freeSoy-free
Herb's take
This Indian-inspired curry slow-cooks a whole chicken and sweet carrots in a boldly spiced coconut gravy. You’ll learn how to bloom spices for maximum flavor and coax the best texture from a whole bird, plus, your kitchen will smell phenomenal.
Ingredients
Yield
4
Instructions
- 01Pat the chicken pieces dry with paper towels and season all over with 2 tsp kosher salt and black pepper.
- 02Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the chicken in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate.
- 03Reduce heat to medium. Add diced onion and cook, stirring occasionally, until soft and golden, about 7 minutes.
- 04Add garlic, ginger, and serrano chili and cook, stirring, for 2 minutes until fragrant.
- 05Add cumin, coriander, turmeric, garam masala, and cayenne. Stir constantly for 1 minute to bloom the spices in the oil.
- 06Stir in tomato paste and cook for 1 minute, letting it caramelize slightly.
- 07Add carrots and toss to coat in the spice mixture.
- 08Return seared chicken (and any juices) to the pot. Tuck in the bay leaf.
- 09Pour in coconut milk and chicken stock. Stir well, scraping up browned bits from the bottom.
- 10Bring to a simmer, cover, and reduce heat to low. Cook 1 1/2 hours, stirring occasionally, until chicken is very tender and carrots are soft.
- 11Uncover and simmer an additional 15-20 minutes to thicken the sauce slightly.
- 12Stir in lemon juice and half the cilantro, and simmer for 2 more minutes. Taste and adjust salt if needed.
- 13Remove bay leaf. Serve chicken and carrots with plenty of sauce, garnished with extra cilantro. Rice or naan optional but highly recommended.
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