Coconut Chicken Curry

Ingredients

• 1 leek, stalk cut diagonally into thick discs, tops roughly chopped

• 1 container (approx. 8 oz) white button mushrooms, quartered

• 2 white onions, cut into wedges (divided)

• 1 inch fresh ginger, cut into matchsticks

• 1 head garlic, cloves cut in half

• 10 large cherry tomatoes, halved

• 15 allspice berries, ground

• 1 tablespoon ground clove

• 1 teaspoon ground cardamom

• 1 teaspoon chili powder

• 4 bone-in, skin-on chicken thighs

• 1–2 tablespoons neutral oil (for crisping skin)

• 3–4 tablespoons tamari (or soy sauce)

• 2 tablespoons fish sauce

• 2–3 tablespoons Chinese black vinegar

• ½ container (approx. 1 cup) chicken stock

• 1 can (13.5 oz) Goya coconut creme

• ½ cup heavy cream

• 2 dried arbol peppers, thinly sliced

• Fresh basil, finely chopped (2–3 tbsp, added at the end)

• Green onion, finely chopped (2–3 tbsp, added at the end)

• Crispy chicken skin (reserved from step 4, for topping or snacking)

Directions

1. Place a heavy-bottomed wok over medium heat and allow to warm.

2. Trim excess skin from chicken thighs and place in hot wok with 1–2 tablespoons oil.

3. Crisp chicken skin on both sides until deeply golden and releases easily from the pan, then set aside.

4. Add chicken thighs to wok, skin-side down, and sear until golden and releases naturally.

5. Flip and sear second side until browned, then remove and set aside with crispy skin.

6. In the same wok, stir-fry half the onion wedges, chopped leek tops, and ginger until onion becomes translucent.

7. Add garlic sticks and spice mix (allspice, clove, cardamom, chili powder); stir-fry for 2 minutes.

8. Add mushrooms and cherry tomatoes; stir-fry for 1 minute.

9. Splash in 3–4 tablespoons tamari, 2 tablespoons fish sauce, and 2–3 tablespoons Chinese black vinegar; stir-fry for 1 minute to caramelize.

10. Add chicken stock, coconut creme, milk, and sliced arbol peppers.

11. Bring mixture to a boil, then reduce to a simmer.

12. Return chicken thighs to the wok, followed by the remaining onion and leek.

13. Simmer uncovered until sauce reduces by half, approximately 15–20 minutes.

14. Just before serving, sprinkle each bowl with a generous amount of fresh chopped basil and green onion to preserve their volatile oils and bright flavor.

15. Serve immediately over steamed rice.

16. Optionally, top each serving with 1–2 pieces of crispy chicken skin for texture and richness.