Coconut Milk-Braised Chicken and Winter Vegetables

Coconut milk-braised chicken and winter vegetables is a great way to use chutney powder.

Serves | 4 to 6 |

Chutney Powder (Yields about 3 cups)

  • 1 cup channa dal
  • ½ cup urad dal
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 2 tsp grapeseed oil
  • 20 dried byadji chiles, stems removed and seeded
  • 60 fresh curry leaves
  • ¾ cup unsweetened shredded coconut
  • 1½ tsp kosher salt
  • 2 tsp brown sugar
  • 2 Tbsp seedless tamarind

Chicken and Vegetables

  • 1 3- to 4-lb whole chicken
  • salt and freshly ground black pepper, to taste
  • 3 Tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 leek, scrubbed, halved and sliced into ½-inch pieces
  • 1 lb carrots, sliced into 1-inch coins
  • 1 medium turnip, peeled, sliced into ½-inch pieces
  • 8 oz collard greens, thick stems removed and roughly chopped
  • 2 apples, peeled and sliced into ½-inch slices
  • ¹⁄₃ cup rice vinegar
  • 1 13½-oz can full-fat coconut milk
  • 6 Tbsp chutney powder, divided (recipe below)

| Preparation – Chutney Powder | In a skillet over medium-high heat, add dals and toast until fragrant, stirring constantly, 5 minutes; transfer to a bowl. Add next 3 ingredients to skillet and toast until fragrant; add to dal. Heat oil in skillet, add chiles and curry leaves and cook 3 minutes. Add to dal mixture. Toast coconut in skillet until golden.

In the bowl of a food processor, pulse dal mixture with coconut and remaining ingredients. Transfer to a spice grinder; pulse until powdered. Set aside.

| Preparation – Chicken and Vegetables | Preheat oven to 375°F. Season chicken with salt and pepper.

In a Dutch oven with a lid over medium-high heat, melt butter. Brown chicken on all sides; transfer to a plate. Add next 6 ingredients to Dutch oven; cook 10 minutes, stirring. Stir in vinegar, coconut milk and 5 tablespoons chutney powder. Set chicken, breast-side up, in vegetables; add remaining powder. Cover, transfer to oven and cook 45 minutes; uncover and cook 30 to 45 minutes more. Serve warm.

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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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