Wednesday, September 14, 2011
CHICKEN IN COCONUT CURRY SAUCE
Coconut is widely used on the islands in various dishes and with different cooking styles. Including tropical drinks, Candies and Desserts, Salads, Snacks and Sauces.
Coconut can be purchased in most Major supermarkets in the fresh dry stage ( still in the shell) flaked,or as canned coconut milk.
In this recipe fresh grated coconut is used to create a delightful tropical tasting entree, Served from the fresh Coconut shell it is also makes a great dinner statement centerpiece.
Salt and freshly ground pepper to taste.
Flour for dredging
4 whole Chicken breast ( Fat Trimmed and cut into medium chunks)
1/2 cup Vegetable oil for frying
Coconut Curry Sauce ( Recipe follows)
Mix flour and salt and pepper in a large paper bag. Add Chicken pieces a batch at a time and toss until coated. Heat oil in large skillet. Add chicken and fry until pieces are lightly brown do not overcook. Remove from pan and set aside.
Coconut Curry Sauce
I large onion sliced
1 Green Pepper sliced
3 Ripe Tomatoes cut into large Chunks
1 1/2 tablespoon Curry powder
1 teaspoon ginger powder
2 tablespoon golden raisins
1 1/2 cup grated fresh Coconut
2 1/2 Cups chicken stock
Optional 6 Coconut Shell For serving ( Made by sawing 3/4 top off a fresh Coconut) wash thoroughly before use
Pour off the excess oil from the skillet. Add the onions, green pepper,tomatoes, curry powder and ginger. Mix lightly to coat. Cook over medium heat for about three minutes. Return Chicken to the pan and simmer lightly.
Add the Coconut to the chicken stock and simmer lightly for about 15 Minutes. Let the mixture stand for another 20 Minutes, Strain and discard Coconut . Pour Stock mixture into the chicken mixture add the raisin, mixing lightly cook for another three minutes. Serve in prepared Coconut Shells or over hot rice. Serves 6