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