Slow-Baked Curry, Coconut Chicken
Servings: 2
Preparation Time: 25 minutes (plus cook time)
Ingredients:
- 1/2 pound pastured chicken
- 1/2 cup coconut oil, melted but not hot (or use olive oil)
- salt, to taste
- 1–2 teaspoons black pepper
- 1/2 teaspoon saffron (optional)
- 1 teaspoon red paprika
- 3 tablespoons honey (optional)
- 1/2 cup water
- 1–2 teaspoons fresh ginger
- 1–2 cloves fresh organic garlic
- 1/4 large sweet organic onion or 1/2 small onion (your choice)
- 1/2 cup shredded, unsweetened coconut
- 1 cup coconut water/juice or 14 ounces coconut milk*
- 1 tablespoon Thai red curry paste
- 1 teaspoon cumin
- 1 teaspoon cinnamon
Directions:
Defrost the chicken overnight in fridge, then you can either leave it intact or cut in pieces. If you have a larger family, you can cook 1 pound of chicken to feed family of 4.
Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron, and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.
Sauce:
Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed but still a little chunky.
Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2–3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.
It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.
Recipe and photo submitted by Lisa, Orange, CA.
*For the freshest coconut milk, try our recipe for homemade coconut milk. (See video at this link.)
