COCONUT CURRY CHICKEN

Chances of setting off a fire alarm is moderate, please use an oven fan if possible.

*Recipe adapted from Zynab Issa for The New York Times. Food Stylist: Cyd Raftus McDowell

Ingredients

Yield: 4 servings

3-4 boneless, skin-on chicken breasts (about 1 ½ pounds), patted dry

Kosher salt (such as Diamond Crystal)

1 (14-ounce) can full-fat coconut milk

Coconut oil or ghee, if needed

5 garlic cloves, finely grated

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon red chile powder, such as Kashmiri (or ¼ to ½ teaspoon cayenne) 

½ teaspoon ground turmeric 

½ teaspoon granulated sugar 

Roughly torn mint or cilantro, lemon wedges, and flaky sea salt, for serving 

Crusty bread or basmati rice, for serving

Directions

Step One
Season chicken breasts all over generously with 1 teaspoon salt. Set aside at room temperature for 5 minutes or, if time allows, cover and refrigerate for an hour or overnight. Pat chicken dry with paper towels. 

Step Two
Heat a large, high-sided skillet (ideally stainless steel) over medium-low. Scoop about 1 tablespoon of the coconut oil and add to the warmed skillet. If not, use 1 tablespoon of cooking oil or ghee in its place. Once melted, swirl or spread with a spatula to coat the bottom of the skillet. 

If you'll be serving with rice, start that now.

Step Three
Place chicken breasts skin-side down in the skillet in an even layer. Cook, undisturbed, until the skin easily releases from the pan and has crisped and browned evenly, and the chicken appears to be cooked most of the way through, 15 to 25 minutes. Flip and cook until cooked through and an instant-read thermometer registers between 185 and 200 degrees, about 5 minutes more. (Cooking the chicken until well done will make it especially flavorful and tender.) Transfer the chicken to a platter to rest while you prepare the coconut curry.

Step Four
Tilt the skillet to pool the rendered chicken fat, then add the garlic, cumin, coriander, red chile powder and turmeric to the oil and stir to toast the aromatics and spices until fragrant, about 30 seconds.

Return the skillet to lie flat and add the coconut milk, stirring well to combine and scraping as needed to help lift off any browned bits.

Season with 1 teaspoon salt and the sugar and stir to combine. Taste and add more sugar and salt to your preference (some brands of coconut milk are sweeter than others). Let simmer until slightly thickened and warmed through, about 3 minutes. 

Step Five
To serve, either transfer the chicken back into the skillet, skin-side up or pour the coconut curry around the chicken on the platter. Scatter herbs over top and finish with flaky sea salt. Serve with lemon wedges and basmati rice to soak up the sauce or crusty bread for dipping.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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