Coconut-Braised Chicken With Potatoes

"light" coconut milk is basically just diluted full-fat coconut milk - instead of using "light", I suggest using a smaller amount of full-fat coconut milk and adding chicken stock to make up the missing liquid

Threw it all in my (retro) slow cooker and came home tonight to a very yummy, easy dinner.

Based on Linda’s incredulity regarding potatoes (my god, a STARCH) over white rice (another STARCH, I’m clutching my pearls), she’s never had curry from a country in the Asian diaspora. This is a very common way to serve curry. Get out and explore a bit more, Linda.

Diamond kosher - 2 teaspoons Morton’s kosher - 1 teaspoon https://www.tasteofhome.com/article/types-of-kosher-salt/

How could you say there’s too much salt when it doesn’t indicate how much salt to add? Just add the amount of salt you’re comfortable with.

Did you use Kosher salt? Remember salts are all different. If you used a finishing salt then, yes way to much, but kosher salt is much less "salty".

The coconut flavor of light coconut milk is not very strong, so the dish comes out tasting differently. If your main concern is health, by all means use light coconut milk, but if your main concern is replicating the flavor profile of a dish, you wouldn’t want to make this substitution.

Made this tonight exactly as directed. It was a hit. My husband had three helpings. It’s very easy to make and makes for a warm and comforting dinner on a cold winter evening. Bonus, it makes the house smell heavenly. I did skip the rice and bread, we just spooned the delicious gravy over the potatoes. Delicious.

Amazing dish. I modified mine using the pressure cooker, low fat coconut milk, and sweet potatoes served over cauliflower florets.

I love variations on a theme and this recipe doesn’t disappoint! The recipe that I made up in homage to Thai yellow curry is pretty close to this one. I use a dash or two of fish sauce instead of salt, use jalapeños instead of red pepper flake and use Asian white pepper instead of black peppercorns. To seal in the juices of the chicken and add more flavor brown the parts in oil first, remove them, toast the spices and pepper in the oil, then add coconut milk, potatoes and chicken to the pot.

Made this tonight for supper. Or dinner, whatever it’s called. A lovely recipe, but - like most - may need a little tweaking depending upon your circumstances. We had boneless chicken thighs, which are our go-to. Adjusted cooking time to make that work. Par-steamed the potatoes because they always take longer to cook than the chicken. Added carrots and peas for added color and veg interest. I’m with Linda, who questioned the idea of rice PLUS potatoes. (???) We’ll add more spice next time.

Yes. This is the way curry is served in most Asian countries.

I agree this is bland. Use 1-2 t crushed red pepper, briefly saute 3 cloves garlic and the ginger and the red pepper, add coconut milk and a cup of broth. Without the additional liquid the coconut milk thickens to nothing. Finish with juice of a whole lime, at least two T.

In the recipe it says add 2 tsp

The instructions say to add 2 teaspoons of salt.