Coconut Curry Chicken with Sweet Potatoes

1. Prepare and Season Chicken

Preheat your oven to 325°F. Pat the chicken dry with paper towels and season generously with kosher salt and freshly ground black pepper.

2. Brown Chicken Pieces

In a Dutch oven, heat oil over medium-high heat and brown the chicken pieces in batches for 6–8 minutes until golden brown. Transfer to a plate and set aside.

3. Cook Aromatics

Reduce the heat to medium and add the chopped scallions, grated ginger, chopped garlic, and optional lemongrass and chiles to the Dutch oven. Cook for 1–2 minutes until softened.

4. Add Curry Paste and Coconut Milk

Stir in the Thai red curry paste and cook briefly. Pour in the unsweetened coconut milk and add the sweet potatoes, stirring to combine.

5. Bake Chicken and Sweet Potatoes

Nestle the browned chicken pieces back into the pot, skin side up, and add just enough water to submerge the chicken halfway. Bake in the preheated oven for about 40 minutes.

6. Toast Coconut and Mustard Seeds

Toast the unsweetened coconut flakes and mustard seeds in a skillet over medium heat until fragrant and slightly golden.

7. Simmer Sauce and Serve

Remove the chicken and sweet potatoes from the Dutch oven, let the sauce simmer to thicken, and serve with the chicken and sweet potatoes, garnished with toasted coconut, mustard seeds, cilantro, and lime wedges.