This potted chicken recipe is made with an Indian curry style sauce that flavors the chicken while keeping it juicy. It’s an easy one-pot dish that can be served with bread or rice or store-bought naan.
The chicken is cooked whole. First, it’s browned on all sides which takes about six minutes. Then it is set aside and the onions, ginger and garlic are sautéed. When the onion is soft, the Indian seasonings are added: turmeric, garam masala, and salt. Mix the seasoning through to combine with the onion. It will be a consistency of paste.
Then, add the chicken stock and light coconut milk, cinnamon stick and carrots and mix through. Carrots are added to this dish for to round out the dish and serve as a flavoring agent. Add the chicken back to the pot.
1 whole chicken, about 4-5 pounds
1.5 cups low sodium chicken stock
1 can light coconut milk
1.5 tablespoons turmeric
1.5 tablespoons garam masala
3 garlic cloves, grated
I onion chopped
1 inch piece of ginger, peeled and grated
1 cinnamon stick
2 tablespoons vegetable oil
6 carrots peeled and sliced on the diagonal
Preheat oven to 375°. In a Dutch oven, heat oil until hot. Place chicken breast side down and brown for 2 minutes. Turn chicken for breast side uu for 2 minutes. Then place chicken on one side for 1 minute and then the other side for 1 minute. Remove chicken from pot.
Add onion, garlic and ginger and sauté until soft, about 2 minutes. Add turmeric, garam masala and salt and heat through for 1 minute. Add light coconut milk and chicken stock, carrots and cinnamon stick, and mix through. Add chicken back to pot. Sauce will not cover. Pour some sauce on top of chicken. Cover pot and an hour and a half, turning chicken every 30 minutes.