Melissa Clark's Coconut Curry Chicken with Sweet Potatoes

Name: Melissa Clark's Coconut Curry Chicken with Sweet Potatoes
Ingredients: 1 whole chicken (3½ lbs), cut into 8 pieces; 2½ tsp kosher salt, plus more as needed; Freshly ground black pepper to taste; 2 tbsp peanut, safflower, or vegetable oil; ¼ cup finely chopped scallions (white and green parts); 1½ tbsp grated peeled fresh ginger; 4 garlic cloves, finely chopped; 1 lemongrass stalk, trimmed, outer layers removed, inner core finely chopped (optional); 1 to 2 jalapeño or serrano chiles, to taste, seeded and finely chopped; 2 tbsp Thai red curry paste; 1 can (13.5-oz) unsweetened coconut milk; 2 medium sweet potatoes (1 lb total), peeled and cut into 1½-inch chunks; ¾ cup unsweetened coconut flakes; 1 tbsp black or brown mustard seeds; Fresh cilantro leaves and stems; Lime wedges, for serving

yourteenmag.com

What’s better than an entree that's an entire meal by itself? Try Melissa Clark's recipe: Coconut Curry Chicken with Sweet Potatoes.

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Ingredients

1 whole chicken (3½ lbs), cut into 8 pieces
2½ tsp kosher salt, plus more as needed
Freshly ground black pepper to taste
2 tbsp peanut, safflower, or vegetable oil
¼ cup finely chopped scallions (white and green parts)
1½ tbsp grated peeled fresh ginger
4 garlic cloves, finely chopped
1 lemongrass stalk, trimmed, outer layers removed, inner core finely chopped (optional)
1 to 2 jalapeño or serrano chiles, to taste, seeded and finely chopped
2 tbsp Thai red curry paste
1 can (13.5-oz) unsweetened coconut milk
2 medium sweet potatoes (1 lb total), peeled and cut into 1½-inch chunks
¾ cup unsweetened coconut flakes
1 tbsp black or brown mustard seeds
Fresh cilantro leaves and stems
Lime wedges, for serving