Coconut Chicken

Recipe Ingredients

4		Boneless skinless chicken breasts - (8 oz)
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Mustard seeds
1		Onion - finely chopped
3		Garlic cloves - crushed
1		Ginger root - grated (2")
2		Green chilies - seeded and chopped
1 teaspoon	5ml	Ground cumin
1 tablespoon	15ml	Ground coriander
1 teaspoon	5ml	Ground turmeric
1 tablespoon	15ml	White wine vinegar
		Salt and red - (cayenne) pepper, to taste
1 1/4 cups	296ml	Coconut milk
		Shredded coconut meat - for garnish

Recipe Instructions

Act 1--The chicken goes for a swim and ends up in the frying pan.

Rinse chicken; pat dry with paper towels. Heat oil in a large skillet, add chicken and cook, turning often over high heat 8 to 10 minutes, until browned all over, then remove from pan. Pour off all but 3 Tbsp fat from pan, add mustard seeds and fry one minute, or until they begin to pop!

Act 2--Things start to get spicy as the chicken falls into the company of some savory characters.

Add onion to pan and cook, stirring over medium heat 8 minutes, or until soft and golden. Stir in garlic, gingerroot, chilies, cumin, coriander, and turmeric; cook 2 minutes. Stir in vinegar, return chicken to pan and turn pieces to coat them in spice mixture. Stir in coconut milk and bring to a boil. Cover and cook over a low heat about 30 minutes, or until chicken is tender and sauce has thickened. Season with salt and cayenne.

The End--The chicken returns to you a changed bird. No longer so selfish, the chicken desires to serve you and 3 guests

Source:
Daniel Zellner

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.