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Export 10 ingredients for grocery delivery
Step 1
Rinse and pat the chicken dry (inside and out) with paper towels
Step 2
Discard any "extras" from the cavity
Step 3
Salt the inside and outside of the chicken.Heat the olive oil in a large dutch oven or soup pot over medium heat
Step 4
Brown the whole chicken until the skin is golden and crispy on both sides
Step 5
Remove the chicken from the pot
Step 6
Add half of the coconut milk, curry paste, onions, garlic, and ginger
Step 7
Bring to a simmer.Add the chicken back into the pot, cover, and cook for 30 minutes over medium heat
Step 8
Uncover and add in the bell peppers (or any vegetables you prefer), lime zest and juice, remaining coconut milk and continue to cook covered for another 10 minutes or until the internal temperature of the chicken reaches 165° F
Step 9
When you’re ready to serve either shred or quarter the chicken off the bone and serve in a bowl along with the broth and a scoop of rice
Step 10
Top with fresh herbs like cilantro and basil and enjoy!
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