Recipe: Curry Coconut Chicken With Bok Choy And Rice
If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list.
Many people believe curry is a spice sold in a jar. Although dried and paste chili-herb blends used to make curry are commercially sold here in the U.S., a curry is more culturally defined as a savory stew-like dish flavored with herbs and/or spices. Traditional yet simple curry recipes, like the one represented here, are based with coconut milk, (red) curry paste and a protein (chicken) braised in its own liquid until the flavors meld and deepen to a unique taste unlike any in Western cuisine. Our recipe is more representative of a curry from Thailand, however, there are endless native combinations dependent on what region you visit in Asia, India, Pakistan and Sri Lanka.
We loved this recipe and so did the last of our Haven Supper Club members for the season. The warm weather is now here and there are new ventures on our culinary horizon. Stay in touch for more delicious things to come. Welcome summer!
Curry Coconut Braised Chicken Legs with Baby Bok Choy and Basmati Rice
2 whole chicken legs, skin on
1 tbs. ginger, minced
2 tsp. garlic, minced
1 28-oz. can organic coconut milk
2 tbs. red Thai curry paste
1 cup basmati rice
2 tbs. shallot, minced
2 cups organic chicken stock
4 heads baby bok choy, trimmed, cut in half lengthwise
1 tbs. green onion, chopped
1 tbs. fresh cilantro, chopped
kosher salt and freshly ground pepper
For the Rice:
1. Heat a small pot over medium heat. Add shallots, salt and pepper, and cook until translucent, about 3 minutes.
2. Add basmati rice and chicken stock and bring to a boil. Adjust the heat and gently boil until the stock is 1/4” below the rice.
3. Remove from heat, cover and let rest for 30 minutes. Keep warm until serving.
For the Chicken and Bok Choy:
1. Place a rack in the center of oven and preheat to 325. Generously season chicken legs with salt and pepper.
2. Heat 2 tbs. olive oil in an oven-safe skillet on high heat. When whisps of smoke appear, add chicken. Brown the chicken three minutes on each side or until golden brown. Remove from pan and keep warm.
3. Reduce heat to medium, add the garlic and ginger, and sauté for two minutes, stirring often. Add coconut milk and 1 tbs. curry paste. Whisk together until smooth.
4. Gently place chicken back into the pan, cover and bake in the oven for one hour.
5. Remove the chicken, put on serving plates and keep warm.
6. Place the skillet on medium heat, add remaining tablespoon of curry paste, baby bok choy, scallions and cilantro. Simmer for three minutes.
7. Place a serving of rice on the plates with the chicken. Pour sauce over all. Serve immediately.
Recipe Courtesy of Haven Café & Bakery. Executive Chef: Mattew Schweitzer.