Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeSpice up dinner with this Cajun Curry Chicken & Sweet Potatoes by @CreoleSeoul. A bold fusion of flavors with a kick of heat and a touch of sweetness.
Ingredients
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1 can (13.5-ounce) unsweetened coconut milk
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1 can (4-ounce) red curry paste
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2 tsp fish sauce
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2 tsp grated ginger
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4 chicken thighs
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1 large sweet potato, cubed
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1 medium onion, diced
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Tony Chachere’s Creole Seasoning, to taste
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Italian Seasoning, to taste
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Curry powder, to taste
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Paprika, to tase
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Lime wedges for serving
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- Cilantro sprigs for garnish
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Avocado oil
- Clear
Directions
- Preheat to 400 degrees.
- Pat dry chicken thighs and place on a cutting board. Coat in avocado oil and rub into the skin.
- Season thighs with Tony Chachere’s, Italian seasoning, curry powder, and paprika, and rub into the chicken until evenly coated.
- Heat a skillet over medium high heat. Add thighs skin-side down and cook for 3 minutes on each side, or until skin is browned. Remove from heat and set aside.
- Whisk together coconut milk, red curry paste, ginger, garlic, and fish sauce.
- Place the chicken legs in a large, heavy roasting pan or enameled cast iron skillet. Sprinkle onions and sweet potatoes around the thighs, then our sauce over the thighs and vegetables until everything is fully covered.
- Place in the oven and bake uncovered for 60-75 minutes, or until the chicken is cooked through and potatoes are tender.
- Remove skillet from oven and place chicken thighs on a serving platter. Spoon sauce and potatoes over the chicken, garnish with cilantro and fresh lime juice.
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