Sunday, November 22, 2015

Chicken and Root Vegetable Curry

We're finally starting to get some cooler weather here in Florida. As soon as it's cool enough leave to the windows open, I love to make aromatic dishes then you can smell all throughout the house, and outside. This braise is ready in under an hour, and will make your kitchen smell amazing.


4 skin on bone in chicken thighs
1 Tbsp. olive oil
1 Tbsp. butter
10 red potatoes, quartered
2 large parsnips, peeled and cut into one inch pieces
1 large sweet potato, peeled and cut into one inch cubes
1 yellow onion quartered
2 Tbsp. tomato paste
3 Tbsp. red curry paste
1 14 oz can lite coconut milk
1/2 c. chicken broth
1/4 c. fresh cilantro or parsley, chopped.salt and pepper


  1. In a dutch oven, or other large pot, heat the butter and oil over medium-high heat.
  2. Pat the chicken dry with paper towels. Sprinkle with salt and pepper and place in the pot, skin side down. Cook for five minutes, then flip chicken and cook for another five minutes. Remove from pot and set aside. 
  3. Remove some fat from the pot, leaving 2 Tbsp in the pot. Add the potatoes, parsnips, sweet potato, and onion. Sprinkle with salt and pepper and cook for 8-10 minutes, stirring occasionally, until the vegetables begin to brown. 
  4. Stir in the tomato paste and curry paste and cook for 2 minutes. 
  5. Add the coconut milk and chicken broth, scraping the brown bits from the bottom of the pan. 
  6. Remove the skin from the chicken, and return it to the pot.
  7. Bring to a simmer, reduce heat to low, cover the pot, and cook for 35 minutes, stirring occasionally. 
  8. Remove the chicken from the pot. Shred the chicken, discard bones, and stir it back in to the pot. 
  9. Sprinkle individual servings with cilantro or parsley.