Coconut Chicken
the book of curries & indian foods by linda fraser 
 
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   garlic cloves, crushed
1   2quot piece of 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 cup  coconut milk
  use shredded coconut as a garnish
  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 
 
 
-- 
(ID: 4398) Mirror: rec.food.recipes: Wed, Dec 15, 2004


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