One-Pot Coconut Curry Chicken

By Sprig Originals ✓ · cooked up in Sprig

Chinese-restaurant curry chicken built the patient way: the thick cream from a can of coconut milk is simmered until it splits, then yellow curry paste and curry powder are fried in that fragrant oil until they smell toasty. Sliced velveted chicken thighs poach gently in the finished sauce instead of being blasted in a wok, so they stay silky. Everything happens in one pot, and it tastes even better on day two over rice.

Ingredients

• 1.5 lb boneless skinless chicken thighs, sliced 1/4-inch thick
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp soy sauce
• 2 tsp cornstarch
• 1/4 tsp white pepper
• 1 tsp neutral oil

• 2 can (13.5 oz each) full-fat coconut milk, chilled if possible
• 3 tbsp Thai yellow curry paste
• 1 tbsp Madras curry powder
• 1 tbsp neutral oil
• 1 medium yellow onion, cut into 1-inch petals
• 4 clove garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 2 medium carrots, sliced 1/4-inch on the bias
• 10 oz Yukon Gold potatoes, cut into 3/4-inch cubes
• 1 medium red bell pepper, cut into 1-inch pieces
• 3/4 cup low-sodium chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp kosher salt, plus more to taste

• 2 tsp cornstarch mixed with 1 tbsp cold water
• 1 tsp toasted sesame oil
• 2 tsp fresh lime juice
• 3 stalk scallions, sliced
• 1/4 cup cilantro leaves
• 4 cup hot steamed jasmine rice, for serving

Instructions

1. Toss the sliced chicken thighs with the Shaoxing wine, soy sauce, cornstarch, white pepper, and 1 teaspoon neutral oil until every piece is slick and coated. Set aside at room temperature for at least 15 minutes while you prep the vegetables.
2. Open both cans of coconut milk without shaking them. Spoon the thick cream from the top of the cans into a wide Dutch oven or 12-inch high-sided skillet — you want about 1 cup. Reserve the thin coconut liquid left in the cans separately.
3. Set the pot over medium heat and simmer the coconut cream, stirring occasionally, for 5 to 7 minutes, until it thickens, sputters, and you see clear coconut oil separating out at the edges. This is the flavor base — don't rush it.
4. Add the yellow curry paste, curry powder, and 1 tablespoon neutral oil directly into the split cream. Fry, stirring constantly, for 2 to 3 minutes over medium heat until the paste darkens a shade, the raw curry-powder smell burns off, and the oil turns deep gold. If it starts to catch, lower the heat.
5. Stir in the onion petals, garlic, and ginger. Cook 2 minutes until fragrant and just softened, then add the carrots and potatoes and stir to coat every piece in the curry oil.
6. Pour in the reserved thin coconut liquid, the chicken broth, fish sauce, sugar, and 1/2 teaspoon salt. Scrape the bottom of the pot clean, bring to a gentle simmer, then cover and cook over medium-low for 12 to 14 minutes, until the potatoes are just tender to a paring knife.
7. Drop the heat to low — the sauce should be steaming with only a few lazy bubbles, around 180°F. Add the chicken piece by piece so it doesn't clump, then the bell pepper. Poach uncovered, stirring gently once or twice, for 6 to 8 minutes, until the chicken is opaque and reads 165°F. Do not let it boil hard or the thighs will tighten up.
8. Stir the cornstarch slurry and drizzle it in, then simmer 1 minute more until the sauce coats a spoon. Kill the heat and stir in the sesame oil and lime juice. Taste and adjust with salt or another splash of fish sauce.
9. Let the curry rest 5 minutes off the heat to settle and thicken. Serve over hot jasmine rice, showered with scallions and cilantro.

Chef's tips

Nutrition (per serving, estimated)

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