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Curry · Chicken

Nate's One-Pot, One-Pan Panang Curry

Toasted spices and a sauce of roasted ginger, tomato, onion, chili, cashews, figs, and garlic blended with coconut milk, simmered with chicken and finished with fresh coriander and lime.

Prep
20 min
Cook
50 min
Serves
4
Scale1×
Pot of chicken panang curry topped with fresh coriander and a lime wedge, next to a bowl of white rice
Equipment
Sheet pan, Large pot, Blender
Oven
425°F

Curry ingredients laid out on a wooden table: toasted spices, tomatoes, onion, red chilies, cashews, figs, garlic, coconut milk, chicken, rice, coriander, and a lime

Instructions

Toast the spices

  1. In a large pot over medium heat, toast the coriander and fennel seeds, stirring often, until fragrant, 1–2 minutes. Add the cayenne, turmeric, and curry powder and toast 30 seconds more. Tip into a bowl and set aside.

Roast and blend the sauce

  1. Heat the oven to 425°F. On a sheet pan, toss the ginger, tomatoes, onion, spicy peppers, and garlic with a little oil. Roast until soft and charred at the edges, 25–30 minutes, adding the cashews and figs for the last 8–10 minutes so they don’t burn.
  2. Squeeze the garlic out of its skins. Blend everything from the sheet pan with the coconut milk until smooth.

Cook the curry

  1. In the same pot, heat a tablespoon of oil over medium-high heat and sauté the chicken until browned, 5–7 minutes.
  2. Add the sauce and toasted spices to the chicken.
  3. Cover and cook on low heat until the chicken is tender, about 20 minutes, thinning with water or chicken stock as needed.
  4. Serve with rice and fresh coriander. Season with salt and lime juice to taste.

Notes

  • Measurements are approximate. Adjust the heat with the peppers and cayenne, and the sweetness with the figs.
  • For a smoother sauce, blend the toasted spices in with the roasted vegetables instead of adding them separately.