I am so excited to be able to share this recipe for Coconut Curry Chicken with you all. Ariana Mullins of And Here We Are, has been one of my favorite authors (and recipe makers) for some time now, and I was so pleased that she’s allowed me to share this recipe of hers with all of you! Ariana is an American expat in Europe… living abroad and making us all jealous with her adventures in foreign lands! She has such a great heart, and a creative simplicity in the kitchen, that I’ve always admired. Her time spent abroad has been influential in her culinary style, and it’s been a delight to see all that she has introduced us to.
Her new cookbook is full of gorgeous pics and unique, mouth-watering recipes inspired by her travels in Europe and elsewhere… And, even more… is also a charming peek into Ariana and her family’s life abroad and how important cultural influences are on the food they eat.
“And Here We Are at The Table is not an ordinary cookbook… Part memoir, part travelogue, and full of vibrant recipes from around the world, it’s all about good food and the experience of a welcoming, abundant table.”
I know you guys are going to enjoy this unique and special cookbook as much as I do.
“Dinnertime is kind of a sacred thing at our house. It’s something we make room for every day. We sit down at the table together and take our time eating, talking, and being together. In the wintertime, when the days are short, we read books at the table together, like my family did when I was a kid. Eating meals is a source of joy and pleasure, and so we make it a priority to give ourselves the time and space for good, nourishing, and relaxing meals.” ~ Ariana Mullins, And Here We Are at the Table
Coconut Curry Chicken
Reprinted with permission from And Here We Are At the Table
When we need a meal that is warm and comforting, I make Coconut Chicken Curry. It’s easy to cook, and incredibly good. Keep in mind that you can substitute most of the vegetables for whatever you have on hand to make this curry– I would just stay away from things like celery, parsnips, and celeriac in this one.
I often serve ours on top of blanched cabbage ribbons, but it’s also great over rice (we like Cauliflower Rice) or zucchini noodles. This is always a big hit over here, makes great leftovers, and can be made in larger batches. ~ Ariana Mullins
- 2 tablespoons coconut oil
- 1 whole chicken, cut into parts (I kept the wings out, to use them for chicken stock)
- 3 onions, yellow or white
- 3-4 carrots
- 1 turnip
- 1 inch piece of ginger, smashed
- 3 cloves garlic, smashed
- 2 tablespoons curry powder
- 1 teaspoon fenugreek seeds
- fresh ground pepper
- one 14 oz (400 mL) can coconut milk (not low fat, please!)
- lemon juice, lime juice, or apple cider vinegar
- a small bunch of cilantro
In a large pot, heat up your coconut oil over medium heat. Put the chicken pieces in, skin-side down, to brown. You will probably need to do this in a couple batches. Give them plenty of time– if you try to turn them too soon, the skin will stick to the bottom. If they release easily, then they are probably ready to turn. Brown the other side, too. Remove the pieces from the pot when they’re browned.
Add your onions to the oil in the pan, and use a wooden spatula to scrape up the bits of chicken stuck to the bottom of the pan. Let them cook for about 4 minutes or so, then add the carrots and keep scraping for another minute or two. Salt a little as you go, to build flavor.
Add the spices, ginger and garlic in, and stir them with the vegetables and let them toast in the oil for about a minute– you don’t want them to burn, just to get really fragrant.
Add the turnips, put the chicken pieces back into the pot, and pour in the coconut milk. Add a little hot water to the can to rinse and add that to the pot, as well– the liquid should be about to the chicken on top.
Cover and cook for 45 minutes to an hour.
Check for seasoning*, and add lemon juice to taste– a nice little acid kick here is important for flavor balance. Add more salt or pepper, if needed. Top with chopped cilantro right before serving.
*Here’s an extra tip for cooking with Indian spices: If you don’t think your dish is flavorful enough at the end of cooking, you can add a wonderful, pungent kick of flavor by heating up some oil and toasting more spices and garlic in the hot oil to add to the pot right before you serve. This is especially great for dishes like lentils, that can get bland as they cook for a long time.