Print

Whole Coconut Curry Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

Whole Coconut Curry Chicken is a flavorful, one-pot dish featuring a whole seared chicken simmered in a rich, aromatic red curry coconut sauce with bell peppers, lime zest, and fresh herbs. Perfectly tender and infused with Southeast Asian flavors, this comforting curry is served over steamed rice and garnished with fresh cilantro and basil.

Ingredients

Chicken and Seasoning

  • 1 (3 to 4-pound) whole chicken
  • 2 teaspoons kosher salt

Curry Sauce

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red curry paste
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 2 (14-ounce) cans coconut milk, shaken
  • 2 red bell peppers, sliced
  • 1 teaspoon lime zest
  • 1 tablespoon freshly squeezed lime juice (from 1 lime)

For Serving

  • Cooked rice
  • Fresh cilantro
  • Fresh basil

Instructions

  1. Prepare the Chicken: Pat the chicken dry with paper towels and remove any giblets or extras from the cavity. Season the entire chicken evenly with kosher salt.
  2. Sear the Chicken: Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Place the chicken breast-side up and sear until the skin is golden brown, about 6-7 minutes. Flip the chicken and sear the other side for an additional 5-6 minutes. Transfer the chicken to a plate and leave the pot on the heat.
  3. Make the Curry Base: Add red curry paste, sliced onion, garlic, ginger, and one can of coconut milk to the same pot. Stir to combine and bring the mixture to a simmer.
  4. Simmer the Chicken: Return the chicken to the pot, cover with a lid, and cook for 30 minutes over medium-low heat, allowing the chicken to absorb the flavors and cook through.
  5. Add Vegetables and Finish Cooking: Stir in sliced red bell peppers, lime zest, lime juice, and the remaining can of coconut milk. Cover and cook for an additional 10 minutes, or until the internal temperature of the chicken reaches 165°F using an instant-read thermometer.
  6. Rest and Serve: Transfer the chicken to a carving board and let rest for 15 minutes. Carve or shred the chicken and serve it alongside the curry sauce over cooked rice. Garnish generously with fresh cilantro and basil leaves.

Notes

  • Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
  • Searing the chicken before simmering helps lock in juices and adds rich flavor.
  • For an extra spicy curry, increase the red curry paste amount to 3 tablespoons.
  • Leftover chicken can be shredded and used in salads or wraps.
  • This dish pairs well with jasmine or basmati rice to soak up the flavorful sauce.

Find it online: https://recipeplenty.com/whole-coconut-curry-chicken-recipe/