This unique take on this Beer & Coconut Milk Braised Chicken Curry is quite a treat to our tastebuds. It is now a hit on our dinner table. It’s super rich in flavor and the chicken is super succulent and fall-apart tender. Eating this fusion take on curry is a catch-your-breath experience, for real. We over eat every time this dish is made. This version can be served on its own – perhaps like a take on soup – or serve it with any variation of rice or roti. Whatever side dish you use, I hope you like it. Enjoy and Happy Cooking!
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Beer & Coconut Milk Braised Curry Chicken
A delicious and succulent chicken curry. A great weekend dinner recipe.
- 5 vine ripened tomatoes Peeled and Chopped
- water for wilting tomatoes
- 5 1/2 pounds whole organic chicken cut up to your desired portion sizes
- 2 tablespoon extra virgin olive oil
- 1 medium onion peeled and diced/chopped
- 3 scallions chopped (plus extra for garnish)
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon fresh thyme leaves chopped
- 6 cloves garlic crushed/minced
- 1 inch piece fresh ginger peeled and sliced into 2 pieces
- 2 1/2 teaspoon sea salt (adjuct to your taste bud)
- 1 teaspoon curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Coriander
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup red lentils (can use up to 1 cup lentils for thicker broth) rinsed and drained
- 1 bottle beer (I use Lager – can or bottle is fine)
- 1/4 cup chicken bone broth (or regular chiicken broth) organic preferable
- 1 can coconut milk (13 to 15 ounces)
- 1 tablespoon Worcestershire sauce
- 1 whole hot pepper (OPTIONAL)
- 1 lime juiced
- 4 cups baby organic spinach
EASY PEEL TOMATOES: Add tomatoes to a pot of boiling water. Cook 30 seconds and no more than 1 minute. Drain and run under cold tap water. Peel off the tomato skins and chop or dice the tomatoes.
Note: Some of the tomatoes skins will crack easily. For any skin that did not crack, use a knife to gently cut a slit in the skin and it can then be easily peeled off.
Season the chicken with half of the salt.
Heat the olive oil over medium/high heat. Brown the chicken pieces in two batches – 2 to 3 minutes per side. Set aside.
Note: I use a 6 quart deep saute pan and cooked the chicken in 2 batches.
Reduce the heat to medium. Add the onions and saute 2 to 3 minutes.
Add the scallions, cilantro, thyme, garlic and sliced ginger. Saute 1 to 2 minutes.
In a small prep bowl, combine the spices, except the salt. Add the spice mix to the pan and saute until fragrant – up to 1 minute.
Add the tomatoes and remaining salt. Stir to combine and cook until the tomatoes starts to break down – 5 to 8 minutes.
Add the lentils, bone broth and beer. Stir to combine. Increase heat to medium high and cook 2 minutes.
Add coconut milk and Worcestershire sauce. Bring to a boil.
Add the chicken parts in a single layer and add the optional hot pepper if using.
Reduce heat to medium. Cover pan and cook 20 to 25 minutes.
Use a tong or pot spoon to flip the chicken parts over. Cover the pan and cook an additional 20 to 25 minutes.
Note: The chicken will be super tender.
Add the spinach. Cover the pan and let the spinach wilt – up to 2 minutes.
Tranfer chicken and sauce to a serving platter. Garnish with chopped scallions if desired. Serve on a bed of rice or with your favorite side dish. Enjoy!
Note: Be careful not to break the hot pepper. Remove it carefully and discard or serve it to hot pepper lovers.