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Wednesday, February 23, 2011

Recipe! Curried Coconut Chicken

If you haven't tried Coconut Brown Rice yet, the time is now! I know at first it seems like a somewhat overwhelming dose of coconut for one meal, but trust me...the flavors pair together very well (and coconut is delicious, seriously).

This curry was adapted from a recipe found here, and really, I hardly changed anything. Just a little more of this and less of that, but it turned out beautifully. Everyone in the house loved it, and the leftovers were delicious, cold or hot, the next day. The texture is smooth and rich, a classic curry, decadent enough to serve to guests and simple enough for a weeknight meal.

If you want to add vegetables to this, I recommend mushrooms, perhaps peas...but not much else. I served this over the rice with dry-fried coconut flakes and fried shallots on top, alongside a green leafy salad with avocado. It was a well rounded meal...but watch out, this is very filling! A small portion will leave you stuffed,  so be careful not to overeat.


Curried Coconut Chicken

4 boneless skinless chicken breasts OR 2 lbs boneless skinless chicken thighs cut into 1/2 inch chunks
Salt and pepper to taste
1 1/2 T olive oil
2 1/2 T Madras Curry Powder
1 onion, thinly sliced
4 cloves garlic, minced or put through a press
1 can coconut milk
1/2 can coconut cream
1 can diced tomatoes
1 (small) can tomato sauce
1 T turbinado sugar (or to taste)

1. Heat oil  in large skillet with curry powder (medium heat), stirring often for 3-5 minutes or until very fragrant. Add onions and garlic, toss to coat, and cook for about a minute. Add chicken and increase temperature (medium-hot), stirring a few times, for 7-10 minutes or until meat is thoroughly cooked (but not overdone).

2. Add tomatoes, tomato sauce, coconut milk and cream, and sugar. Reduce heat to medium. Stir well and simmer, uncovered, for 30-40 minutes. Taste about halfway through and adjust seasonings as necessary!

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