Once in awhile I love doing a little upgrade to my kitchen gadgets, and that little upgrade led me to share this new awesome recipe with you today – Dutch oven red coconut milk chicken.
The first attempt –
The first time I made this dish, Nate, my husband, said it’s the best roast chicken he has ever had the entire year.
Wow ! I think most men would consider Nate to be a pretty lucky dude: he gets to eat all my yummy and healthy inventions before everyone else does.
So a compliment from him out of all other amazing dishes – best roast chicken ever – goes a long way in my little Paleo kitchen.
To Make the Dutch Oven Red Coconut Milk Chicken –
The chicken-making process actually is quite similar to that of my Semi-homemade Red Curry Chicken. However, I expanded the principle to an entire juicy bird that’s half simmering/bathing in coconut milk, and half roasting in Dutch oven.
The chicken is so good that I nominated this Dutch oven red coconut milk chicken as the first of my series to kick of the holiday season !
No Dutch oven at home but still want some juicy bird ?
Check out my Easy Thanksgiving Recipe here.
My final tips for a stress free holiday –
- Experiment/try the recipe a few weeks before you’re doing it “for real” so you know exactly what to do before the holiday dinner comes.
- Bring a few simple dishes to the party. The host would be happy and you get to eat what you feel comfortable with if you want to stay gluten/wheat/grain/sugar free.
- And if you are looking for more holiday recipes, be sure to check back next week. I’ll be sharing some Top Paleo/Primal 2016 holiday recipes from your favorite Paleo food blogs.
Watch and share the cooking video below to learn how to make this badass Dutch Oven Red Coconut Milk Chicken: A dish bound to satisfy all your non Paleo friends.
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Delicious and juicy Dutch Oven Red Coconut Milk Chicken that's half baked and half simmered in creamy red curry coconut milk and roast it to perfection. A perfect winter and holiday Paleo recipe.
- 3 ½ lbs whole chicken - for a 6 qt. Dutch oven. remove giblets inside
- 3 tbsp store-bought red curry paste such as Thai kitchen
- 4 heaping tbsp "my homemade red curry flavor booster" see below
- 1 can full-fat coconut milk 14 oz can
- 1 can coconut cream 5.4 oz./160ml, optional but will make the chicken even more tasty
- 1 cup chicken stock or chicken broth
- 1 tbsp red boat fish sauce
- 3-4 medium size loose carrots diced to large chunks
- 1 medium size Italian eggplant diced to bite sizes
- 2-3 zucchinis diced to bite sizes
- ½ tbsp ghee for saute use
- Lime zest before serving
- chopped basil (Thai or Italian basil) before serving
- 5 cloves garlic
- Half shallot
- 1 ½ tbsp sliced ginger
- 1 cup fresh cilantro
- 2 red chili pepper remove seeds (I use California fresno)
- Half lime zest
- Half lime juice
- 1 tsp sea salt
- ½ tsp Red boat fish sauce
- 2 tbsp extra virgin olive oil
Blend ingredients listed under “My curry flavor booster” until it becomes a fine paste. Rub the paste over an entire chicken (about 2 ½ heaping tbsps for a 3 ½ lbs bird).
On a stovetop, heat ½ tbsp ghee in a 6 qt. Dutch oven over medium heat. When hot, lower the heat to medium, add 2 heaping tbsp store-bought red curry paste + 4 heaping tbsp “my curry flavor booster”. Saute the paste until fragrant (about 15 seconds). In the meantime, preheat oven to 410 F.
Add an entire chicken to the dutch oven - breast side down first. Slightly brown the surface of the chicken then flip the bird to brown the other side (about 3-4 mins total). (*Note: if the dutch oven temperature is too hot, lower the heat. Watch out not to burn the bottom of the pot).
Add coconut milk, coconut cream, chicken stock, and fish sauce to the pot. Give it a gentle stir. Cover with a lid. Turn off the stovetop.
Bake at 410F . Breast side up and with a lid on for 40 mins.
After 40 mins, add diced carrots. Scoop a few tablespoon of the broth over the chicken breast to keep it moist. Send the pot back to the oven to bake for another 20 mins (with a lid on).
After 20 mins., remove the lid. Turn the oven to 420F, bake for 10 additional mins or until the internal temperature of the chicken reaches 165F.
While the chicken is baked in the oven, heat 1 tbsp coconut oil in a large saute pan. When hot, add diced eggplant and zucchini. Season with salt to taste. Saute until the eggplants are blistered and zucchinis turn softer but still have some crunchy texture. Set aside.
When the chicken is completely cooked through, remove dutch oven from the oven and add sauted eggplant and zucchini squash to the pot.
Serve with chopped basil leaves and lime zest before serving.