Chicken Curry With Sweet Potatoes and Coconut Milk

• 1 (3 1/2 pound) whole chicken, cut into 8 pieces
• 2 1/2 teaspoons kosher salt, more as needed
• Black pepper, as needed
• 2 tablespoons peanut, safflower or vegetable oil
• 1/4 cup finely chopped scallion
• 1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
• 3 garlic cloves, finely chopped
• 1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
• 2 tablespoons red curry paste
• 1 (15 1/2-ounce) can coconut milk
• 2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
• 3/4 cup coconut flakes
• 1 tablespoon black or brown mustard seeds
• Fresh cilantro leaves
• Lime wedges

1. Heat oven to 325 degrees.
2. Pat chicken dry with paper towels and season with salt and pepper.
3. Heat a large Dutch oven over medium-high heat.
4. Add oil.
5. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch.
6. Transfer chicken to a plate.
7. Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium.
8. Cook, stirring, until soft, 1 to 2 minutes.
9. Stir in curry paste and cook 1 minute.
10. Stir in coconut milk and sweet potatoes.
11. Arrange chicken pieces on top of potatoes, placing breast meat on top.
12. Pour in enough water to come halfway up the sides of chicken.
13. Bring to a boil.
14. Cover pot and transfer to oven.
15. Bake until chicken is cooked through, about 40 minutes.
16. Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes.
17. Add mustard seeds and toast until they begin to pop, 1 minute more.
18. Transfer to a bowl and season with a pinch of salt.
19. Transfer chicken and sweet potatoes to a platter.
20. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes.
21. Pour over chicken and potatoes.
22. Sprinkle with the coconut and mustard seed mixture and cilantro.
23. Serve with lime wedges for squeezing.

chicken, kosher salt, black pepper, peanut, scallion, ginger, garlic, serrano chiles, red curry, coconut milk, sweet potatoes, coconut flakes, black, cilantro, wedges

Taken from cooking.nytimes.com/recipes/1014785 (may not work)