Bon Appetit - October 2017

36  OCTOBER 2017

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DINNER
TONIGHT

Comfort Curry

Chicken + noodles + aromatics

= a bright, fragrant skillet meal
that’s just right for fall

Curried Chicken Drumsticks
4 SERVINGS

3 Tbsp. ghee or virgin coconut oil^1
8 chicken drumsticks^2
Kosher salt, freshly ground pepper
2 large onions, chopped
4 garlic cloves, thinly sliced
1 lemongrass stalk,
crushed (optional)
3 Tbsp. vadouvan^3 or any
yellow curry powder
¼ tsp. cayenne pepper
2 cups low-sodium chicken broth
1 13.5-oz. can unsweetened
coconut milk
Juice of 1 lime, plus wedges
for serving
1 cup cilantro leaves with tender
stems, divided
1 14-oz. package rice noodles
Crispy shallots or onions
(for serving)

Heat ghee in a large skillet, preferably
cast iron, over medium-high. Season
chicken with salt and pepper and cook,
turning occasionally, until skin is golden
brown and crisp, 8–10 minutes. Transfer
to a plate (it will not be cooked through).
Add onions to same skillet and cook,
stirring occasionally, until softened
and golden, 6–8 minutes. Add garlic,
lemongrass (if using), vadouvan, and
cayenne and cook, stirring often, until
fragrant, about 2 minutes. Add broth,
coconut milk, lime juice, and ½ cup
cilantro, then return chicken to skillet
and gently push down into liquid. Bring
to a boil, then reduce heat and simmer,

uncovered, until chicken is tender and

cooked through and sauce is thickened,

40–45 minutes. Be sure to turn chicken

a couple of times while it’s cooking so

all sides get exposed to the curry sauce.

Just before chicken is done, cook

noodles according to package

directions. Rinse noodles under warm

water, then toss in a large bowl with

a little bit of the curry sauce. This will

help to prevent them from sticking.

Divide noodles among shallow bowls.

Place drumsticks on top and ladle curry

sauce over. Top with crispy shallots and

remaining ½ cup cilantro. Serve with

lime wedges for squeezing over.

COOK’S NOTES^1 Not ready to add ghee or coconut oil to

your pantry? Opt for olive oil.^2 “Weeknight braise”? We know.

But with drumsticks, you’re looking at shreddably tender

meat in under an hour.^3 The French Indian-spice mix vadouvan

is worth seeking out. Use extra on carrots before roasting.