For the Chicken & Chicken Stock:
1 whole (4-5 pound) organic chicken
1 yellow onion, trimmed, peeled and quartered
2 Tsp. whole black peppercorns
1 bay leaf
For the Coconut Curry:
1 Tbsp. coconut oil
½ red onion, sliced thinly
2 tsp. minced garlic
2 tsp. finely grated ginger
1 tsp. curry powder
½ tsp. fine sea salt
Fresh Ground pepper
2 tbsp. freshly squeezed lime juice
1 (14 oz) can unsweetened coconut milk
2 cups chicken stock
2 Tbsp. coconut palm sugar
1 (10 oz) bag frozen corn
3 cups (approximately) shredded chicken
Cook the Chicken:
Rinse the chicken well and place in a large pot along with the onion, peppercorns and bay leaf. Cover with very cold water and bring to a boil over high heat. Skim off any foam that rises to the top. Turn the heat down to low and simmer for 2 hours, or until the chicken is cooked through and falling off the bone. Remove the chicken to a platter to cool. Strain the broth using a fine mesh sieve and reserve 2 cups. Store remaining stock in the fridge. Once the chicken is cool enough to handle, remove the meat from bones and shred.
Make the Curry:
In a deep skillet or pot, heat the coconut oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add in the garlic, ginger, and curry powder and cook until fragrant, 1 minute. Add in lime juice and scrape up any brown bits from bottom of the pan. Add coconut milk, chicken stock, Palm sugar, salt, and pepper and stir until incorporated. Add in the frozen corn and the shredded chicken and bring to a simmer and cook for 8-10 minutes until corn is tender and the sauce has thickened slightly.
Serve over rice and garnish with cilantro.