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Chicken With Coconut, Curry And Cinnamon Sauce Recipe - Cooking Index

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Chicken With Coconut, Curry And Cinnamon Sauce

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

4   Chicken breasts - skin, bone, 2" chunks, 6oz ea
2 tablespoons 30mlExtra-virgin olive oil
1/4 cup 15g / 0.5ozYellow onions - chop
1/4 cup 59mlLeeks - chop
1 tablespoon 15mlMedium-hot curry powder
1 teaspoon 5mlFresh ginger - mince
1/4 cup 59mlRice-wine vinegar
1/2 cup 118mlChardonnay or other dry white wine
1 cup 237mlChicken stock
1   Yellow apple - peel, core, 1/4" cubes
1   Banana - peel, 1" chunks (medium)
5 tablespoons 75mlCoconut milk
1   Cinnamon
1 lb 454g / 16ozTomatoes - peel, seed, chop
  Salt and fresh-ground white pepper

Recipe Instructions

Heat 1 tb of the oil in a saute pan. Brown chicken on all sides, then cook on very low heat until done, about 5 to 7 minutes. Set aside. In a saucepan, heat the remaining 1 tb of oil and add the onions and leeks.

When they become translucent, add the curry and ginger. Add the rice-wine vinegar and let reduce until almost dry. Pour in the wine and let reduce by half. Add the stock, apple, banana, coconut milk and cinnamon, and cook for 15 minutes.

Source:
Remove the cinnamon stick. Puree the sauce in a blender until it is very smooth. Pour into casserole or large serving dish and add the tomatoes and the chicken pieces. Salt and pepper to taste. 277 cal; 11 gr fat; 36% fat. Incredible Cuisine, by Fort Lauderdale chef Jean-Pierre Brehier. Miami Herald.

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