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Braised Chicken and Potatoes with Coconut-Curry Sauce
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
Elevate chicken dinner with exotic curry, creamy coconut, and aromatic spices.
Ingredients:
  • 2 teaspoons cumin seed
  • 1 teaspoon coriander seed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground fenugreek
  • 1/4 cup vegetable oil
  • 4 whole cloves
  • 4 green cardamom pods
  • 1 cinnamon stick
  • 2 medium onions, chopped (1 cup)
  • 2 tablespoons grated gingerroot
  • 4 cloves garlic, finely chopped
  • 2 dried bay leaves
  • 1 jalapeño chile, seeded and finely chopped
  • 1 cup canned coconut milk (not cream of coconut)
  • 8 boneless skinless chicken thighs (2 lb)
  • 3 medium Yukon Gold potatoes (1 lb), cut into 1 1/2-inch chunks
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 1/2 teaspoons salt
  • 2 cups packed fresh spinach leaves
Instructions:
  • In a small skillet, toast cumin and coriander seeds over medium-high heat for 5 minutes, stirring constantly, until fragrant and some seeds pop. Transfer the seeds to a plate and let them cool completely.
  • Grind the roasted seed to a fine powder in a spice or coffee grinder dedicated to spices. If you don't have a grinder, place the seed in a resealable plastic bag and pound with the flat side of a meat mallet; the mixture will be slightly coarser but just as flavorful. Stir in turmeric and fenugreek, then set aside.
  • In a 12-inch skillet, heat oil over medium-high heat until shimmering and hot. Add cloves, cardamom pods, and cinnamon stick. Cook for 4 minutes, stirring occasionally, until the cinnamon stick uncurls. Remove spices from oil using a slotted spoon and discard.
  • In a skillet, sauté onions in oil until soft and slightly browned. Stir in gingerroot, garlic, bay leaves, and chile, cook for 3 minutes. Add coconut milk, chicken, potatoes, tomatoes, dry spice blend, and salt. Simmer covered over medium heat for 25 to 35 minutes until potatoes are tender and chicken juices run clear when cut at the thickest part (180°F). Remove and discard bay leaves before serving.
  • Continue simmering the sauce uncovered for an additional 5 minutes to thicken slightly. Introduce the spinach and cook without a lid for 1 minute until it wilts.

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