Sunday, August 31, 2014

A Different Twist for Labor Day : Chicken With Curry-Coconut


1             head of garlic, cloves peeled and coarsely chopped
6             serrano chiles, seeded and chopped
3             tablespoons sugar
2             tablespoons ground coriander
1             tablespoon turmeric
1             tablespoon curry powder
1             teaspoon salt
1/3          cup Asian fish sauce
5             3-pound chickens, backbones removed, chickens cut into 8 pieces each
                          freshly ground pepper
1            14-ounce can coconut milk
1 .  In a food processor, combine the garlic, serranos, sugar, coriander, turmeric, curry powder and salt. Pulse to mix. Add the fish sauce and process to a paste, about 30 seconds. Transfer the spice paste to a medium bowl.
2 .  Season the chicken with salt and pepper and rub the pieces with 6 tablespoons of the spice paste. Transfer the chicken parts to 4 large, sturdy resealable plastic bags. Whisk the coconut milk into the remaining spice paste in the bowl. Pour the spiced coconut milk into the bags of chicken; gently squeeze out the air in the bags and seal. Turn the bags to coat the  chicken thoroughly. Set the bags on a baking sheet and refrigerate overnight.
4 .   Preheat the oven to 400°. Remove the chicken from the bags; discard the marinade. Arrange the chicken on 3 large, rimmed baking sheets, skin side up, keeping all of the breast pieces together on the same sheet. Season with salt and pepper. Roast the chicken in batches until browned and an instant-read thermometer inserted in the thickest part of the meat registers 165°, about 25 minutes for white meat; and 35 to 40 minutes for dark meat. If oven space allows, roast two sheets at once: increase the cooking time by 10 minutes for both the white and dark meat. Remove the chicken from the oven and let rest while you roast the rest.
Shortly before serving, light a grill. Grill the chicken skin side down over moderate heat until heated through and the skin is crisp. Transfer the chicken to a platter and serve.
Pairing : Ferrari Carano Sangiovese

Medium-bodied red wine, with luscious fruit berry flavors. Ferrari-Carano's mountain grown Sangiovese has a deep richness and earthiness that is complemented by full-bodied foods with moderately robust flavors.

Flavor Profile:
Duck, pork, lamb, beef, turkey, roast chicken, grilled tuna, salmon, mushroom, pepper, tomato-based pasta sauces, dark berry fruits, fig, cinnamon, clove, walnut, chestnut, thyme, mint, oregano, rosemary, aged cheeses.


  1. The looks and sound of it makes me so hungry!

    1. Hi Medeja , You should give it a try , thanks for stopping by :)

  2. Good Sunday to you Nee,
    What an interesting recipe! It sure is making me hungry for chicken, right now. I like all of your ingredients and love that you marinate it over night. It makes the chicken so tender, I would think.What I find really different is the Asian fish sauce that you add. I would never have thought to add fish sauce to a chicken dish. What a great idea, it must be yummy! Love the pairing of your families wine, Sangiovese is a favorite of mine. Perfect for this dish. Thanks for sharing....Have a blessed weekend with your family! Dottie :)

    1. Good Sunday back to you dear Dottie ,
      You can just prepare chicken wings . legs or the part of chicken you like . Not only do marinating make the chicken tender ... it lets all the flavors soak in before cooking .
      (giggling) the Asian sauce , my bro-in-law use it on lot of his dishes ... This dish is also good on the other white meat (PORK) and can be baked in the stove .
      I decided to start pairing the different flavors of wines , I also like Sangiovese , all the devil Dottie I like all of them ... I can have a small one after dinner ... for the heart and tummy ;-D . Thanks for stopping by and have a blessed Labor Day with family .

      Don't eat too much . (Smiling )

  3. Hi Nee!!!
    Looks like I'm back just in time to enjoy some flavorful yummy Chicken with Coconut Curry!!! It sure sounds inviting:) I hope you are not getting all that rain I keep hearing about down there this Labor Day weekend. I'm sure it will not put a damper on your weekend or twisty Labor Day meal:)

    Thank you so much for sharing, Nee. Wishing you and your family a yummy and safe Labor Day weekend!

    1. Hi Louise ,
      Yes you are back in time , glad you are for you have been missed something terrible .
      We are getting some of the rain but not much , mostly in the evenings or night ... people all around me are getting a soaking ... We will not let anything stop our good times , lights go out we will dance in the dark ... oh my goodness , I forgot we got a generator for the storms . I am so bad .
      Thanks for stopping by , glad you are back and have a great Labor Day ;-D ~~Nee~~

  4. Wonderful recipe Nee, I love that you marinated the chicken overnight. I bet it was so good and juicy.
    I hope your weekend is a good one.
    Blessings dear. Catherine xo

  5. Hi Catherine , love the way the flavors. combine when marinating . Blessing and thanks for stopping by :)

  6. ohh yumm..the chicken looks so tempting..the overnight marination makes it more juicy...drooling now.....

    1. Hi Gloria , it's juicy and delicious , don't drool , have a piece . Thanks for stopping by :)


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