Whole Coconut Curry Chicken

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

1 (3 to 4-pound) whole chicken

2 teaspoons kosher salt

3 tablespoons vegetable 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)

1 (3 to 4-pound) whole chicken

2 teaspoons kosher salt

3 tablespoons extra-virgin olive oil

Directions

Pat the chicken dry

Discard any "extras" from the cavity

Season the chicken all over with the salt.Heat the olive oil in a large dutch oven or soup pot over medium-high heat

Add the chicken breast-side up and sear until the skin is golden, 6-7 minutes, then flip and sear 5-6 minutes more

Transfer the chicken to a plate, leaving the pot over the heat

To the same pot, add the curry paste, onion, garlic, ginger, and 1 can coconut milk

Bring to a simmer, then return the chicken to the pot, cover and cook for 30 minutes.Stir in the bell peppers, lime zest and juice, and remaining coconut milk; cook, covered for another 10 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer

Transfer the chicken to a carving board

Allow the chicken to rest for 15 minutes, then carve or shred the meat

Serve the chicken and curry over cooked rice, garnished with parsley and basil

Nutrition

• Calories: 770
• Total Fat: 54 g
• Saturated Fat: 33 g
• Cholesterol: 240 mg
• Sodium: 1246 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 65 g