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Coconut Chicken
Nb persons: 4
Yield:
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| This is the compelling true story of a chicken in the tropics. | |
| Cast of characters: | |
| 4 (8 oz) | skinless boneless chicken breasts |
| 3 Tbsp | vegetable oil |
| 1 tsp | mustard seeds |
| 1 | onion, finely chopped |
| 3 cloves | garlic, crushed |
| 1 (2") piece | gingerroot, grated |
| 2 | green chilies, seeded, chopped |
| 1 tsp | ground cumin |
| 1 Tbsp | ground coriander |
| 1 tsp | ground turmeric |
| 1 Tbsp | white wine vinegar |
| salt and red (cayenne) pepper, to taste | |
| 1 1/4 cups | coconut milk |
| shredded coconut, as a garnish | |
The Book of Curries & Indian Foods by Linda Fraser
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!
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.
Serves 5
Daniel Zellner
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