Coconut Thai Curry Chicken

Ingredients

1 tablespoon olive oil
2 small white potatoes, diced

1 onion, sliced/chopped
2 carrots, sliced/diced
Bok Choy, white parts only, sliced (I used bok choy because I bought some fresh from the store and didn’t want to waste. You can use spinach, see bottom and recipe for change)
kosher salt
8 bone-in, skin on chicken thighs or drumsticks or a combination of both
2 teaspoons turmeric
3 teaspoons curry powder
2 to 3 tablespoons Thai red curry paste
3 to 4 plum tomatoes, chopped
1 can (13.5 oz) unsweetened coconut milk
2 cans of water
1 tablespoon fish sauce
2 teaspoons brown sugar
1/2 cup cilantro, chopped
3 to 5 ounces spinach, if not using Bok Choy, you can also add the green parts of the bok choy, but I did not

Heat oven to 400ºF.

Meanwhile, place the chicken in a large bowl and season all over with kosher salt. In a large (oven safe) sauté pan or dutch oven, over high heat, heat 1 tablespoon of olive oil. Add chicken to the pan, brown chicken on all sides, but not cooked! Seer chicken and remove chicken from heat.

Add olive oil to the pot add potatoes and season with salt, cook for about 5 minutes. Then add the onions, carrots, Bok Choy and a pinch of salt, immediately turn the heat to medium-low. Stir every so often, and cook until the onions soften and begin browning at the edges, about 5 minutes.

Add the curry powder, turmeric, and Thai red curry paste to the vegetables, and stir until vegetables are coated in the spices, about a minute.

Add the tomatoes, and stir until they just begin to soften, about a minute. Add the can of coconut milk. Fill up the empty can of coconut milk with water and add that to the pot. Add the fish sauce and brown sugar, bring to a simmer.

Put the chicken pieces into the pot and coat chicken in the mixture. Transfer pot to the oven uncovered and cook for 1 hour or until the liquid has reduced considerably and the meat is falling off the bone. If the liquid has reduced too much, add more water or coconut milk.