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Coconut-Cranberry Chicken Curry

Serve Ming Tsai's delicious coconut and cranberry curry family style on rice.


  • 6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before cooking

  • 2 red onions, sliced

  • 2 sweet potatoes, peeled, 1/2-inch dice

  • 1 tablespoon minced ginger

  • 1 heaping tablespoon minced jalapeno

  • heaping 1/2 cup Craisins

  • 2 tablespoon Madras curry powder

  • 1 13.5 ounce can of coconut milk

  • 1 cup water

  • Canola oil

  • Kosher salt and freshly ground black pepper to taste

  • Steamed Brown Rice


  • 1.

    In a cast iron skillet or stockpot coated very lightly with oil on medium-high heat, sear the chicken, skin-side down, and completely render the fat. Flip and brown meat-side. Remove chicken. Wipe out excess fat and saute the onions, potatoes, ginger, jalapeno, Craisins and curry powder and season.

  • 2.

    Add coconut milk and water, check for seasoning, then add chicken back. Bring to a simmer and cook chicken through, about 45 minutes.

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