This DELICIOUS recipe for One Pot Coconut Curry Sanderson Farms Chicken is a sponsored post
Braising chicken in coconut milk is a fantastic way to cook resulting in a tender and delicious meal and as a bonus the braising liquid becomes a tasty sauce. I’ve partnered with Sanderson Farms to show you how to make this AMAZING One Pot Coconut Curried Chicken.
I start with great quality Sanderson Farms chicken because it’s one of the few products on the market that is NOT pumped up with a sodium filled “broth” solution during processing. I like to be able to control the sodium content in my recipes so it’s important to me to buy products without hidden salts. Definitely read those labels folks, some of the chicken you find in the grocery store may have up to 15% sodium filled “broth” added…even if the label says it’s “all natural”. Sanderson Farms chicken really is all natural…no broth, just chicken!
I cut a whole chicken into serving pieces, if you want to save time you can buy chicken legs, thighs, breasts or wings already cut. Season the chicken with salt, pepper and curry powder then brown the chicken in batches. I made this in my 5 quart enamel coated cast iron Dutch oven, my favorite pan…I think I use it nearly every single day.
Remove the chicken to a platter and drain any oil remaining in the pan. Return the pan to medium heat, add the sliced onions and garlic and saute for a minute. Stir the cornstarch into the coconut milk and then pour the mixture into the pan, pour in a cup of water and stir.
The cornstarch helps to keep the coconut milk from separating during cooking. Add the chicken back to the pan along with some chunks of peeled sweet potato and grated ginger, cover and let the whole thing simmer for 20 minutes.
Scatter fresh or frozen green beans on top replace the cover and cook until the green beans are tender and the chicken is fully cooked, about 10 more minutes.
One Pot Coconut Curried Sanderson Farms Chicken
- 1 whole chicken or 4 leg/thigh sections
- 2 teaspoons curry powder
- 1 teaspoon salt
- 12 teaspoon pepper
- 2 tablespoons canola oil
- 1 cup sliced onions
- 2 cloves garlic sliced
- 1 can regular or low fat coconut milk (13-14 ounce can)
- 1 tablespoon cornstarch
- 1 cup water
- 1 pound sweet potatoes peeled and cut into 2 inch chunks
- 1/2 inch piece of fresh ginger grated
- 12 ounces green beans (fresh or frozen
- Cut the chicken into serving pieces or use leg/thigh quarters
- Season the chicken with curry powder, salt and pepper
- Pour oil into a Dutch oven and brown the chicken pieces in batches, about 4 minutes per side
- Remove the chicken to a plate and pour off oil from the pan
- Saute the sliced onions and garlic over medium heat for a minute
- Stir the cornstarch into the coconut milk until it is well blended
- Pour the coconut milk and water into the pan with the onions and stir.
- Add the chicken and any accumulated juices to the pan
- Add the sweet potatoes and fresh grated ginger
- Cover and simmer on medium/low heat for 20 minutes
- Add the green beans on top, cover and simmer for another 10 minutes or until the chicken is cooked through and the green beans are tender