confetti coconut curry chicken.

this recipe revealed its-self to me in a morning meditation one day a few weeks back, I immediately jumped up and restationed it from an umami imaginary creation into a real live living dish. the flavors did not disappoint, the visual did not disappoint and our satiated full bellies were a testament to it. there's no long talking on this one, I want to jump straight into this one pot spiritual food journey.

[[ a few notes. ]]

*I paired this dish with a coconut milk and cilantro lime jasmine rice and it was the closets thing to kissing heaven's gates ever, but feel free to pair it with a side of your choice. I just suggest you try and lightly mimic the flavors of the chicken so as to enhance rather than inundate or confuse the taste sensation.

*if you happen to have all of the seasonings whole and want to dust off your pestle and mortar, please do so, it will brilliantly intensify this recipe. But if you're like me and only have ground seasonings in the pantry you'll be just fine. also, I eyeballed all of the seasonings, so i'm going to tell you to move on faith when it comes to how you chose to season yours, add, taste and repeat, more or less of anything tickling your taste buds.

grocery list

1/2 chicken or chicken pieces (skin on)

grapeseed oil (1.5 TBS)

red, orange & yellow peppers (2each, sliced) - aka "mini sweet pepper medley"

jalapeno (1) - sliced, deseeded on one side for great heat or both sides for mild spice

red/sweet onion (1medium, diced)

fresh ginger (1 knob, minced) - knob size depends on your preference

garlic (5 cloves, thinly sliced)

lime (1, juiced & zested)

coconut milk (1 13.5oz can)

cilantro ( 1/2 handful, rough chop)

scallions (garnish)

parsley (garnish)

seasonings you should have in your pantry

flaky salt & fresh cracked black pepper

ground coriander

ground mustard seed

ground curry

ground paprika (smoked, if you got it)

🌀over a medium high heat, add oil to a heavy bottom pot. while warming up, generally season chicken pieces w/ salt and pepper.

🌀add chicken skin side down to your sizzling hot pot for 3-5min, flip & do the same.

🌀add dry seasonings being sure to thoroughly coat each piece. as I said in the notes I didn't measure any of the seasonings it was all based on feel and taste, so take care to taste as you go and adjust to your desire. but I would start with 1/4 - 1/2tsp minimum.

🌀deglaze the pot with either a 1/2C stock, water or demiglass if you're fancy. toss in the veg to combine in the seasoning and sauce.

🌀drizzle in lime juice, zest and can of coco milk. bring to a boil stirring frequently to avoid pot sticking. lower heat to a rolling simmer and partially cover for 25-30min.

🌀check for taste, add salt or more lime juice if necessary. sprinkle in cilantro and toss.

🌀always let rest before you plate up, garnish with scallions and parsley & feast!!!

I already know you'll enjoy, but just in case you need a little more encouragement, PLEASE ENJOY! 😊

[fun times & food babies, all 2022!]

use the hash #fullayum or tag us @fullayum on IG, if the spirit moves you to make this or any other dish on the site!

xx.