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Chicken Coconut Curry Recipe
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Your Nugget of Nutritional Info for this post:
Peppery, sweet Ginger titillates the taste-buds in this dish. Curry, too, of course, but ginger deserves some mad props for its mad health perks. Not a spice, but an herb, the Chinese people have long-known the myriad health benefits of this rhizome, including but not limited to: increased metabolic rate & improved circulation.
A natural anti-fungal, anti-inflammatory, and antiseptic, too, it cures nausea, promoting sweating, and expectoration, thereby improving any respiratory problems one might have. A natural relief for headaches, asthma, and colds, it also works topically to relieve muscle cramps and strains. And here you thought Ginger was just the sexy redhead on Gilligan's Island!
Recipe in Rebus:
- 2 lbs chicken on the bone, breasts & thighs
- 14 oz coconut milk
- 2 cups NS chicken stock
- 2-4 TBSP. olive oil
- 2 TBSP. butter, or butter substitute
- thick finger ginger root, grated
- ½ - 1 bulb garlic, minced
- 1 cup shallots, minced
- ¼ cup cilantro, minced
- 1 TBSP. sugar
- 2 TBSP. flour
- 1 tsp. cumin
- 2-4 TBSP. curry, (I like a LOT of curry, but you can be less generous if you like)
- 1 tsp. cinnamon
- pinch All-Spice
How to Do It:
- Heat to sizzling a combination of olive oil and butter in large frying pan.
- Place breasts and thighs (with skins!) into pan.
- Cook @ 3-4 minutes each side, depending on thickness.
- Place in bowl to catch the drippings, and set aside. Once cool, remove and discard the skins, and pull chicken from bones into bite-size pieces.
- Using the same grease you cooked the chicken in, put shallots in pan, and cook about 1-2 minutes. Careful these don't burn, since burnt shallots are bitter, baby!
- Go ahead and add the ginger, and cook another minute. Add the drippings from the cooked chicken now, too.
- Add the garlic and cook still another minute.
- add flour, and cook a quasi-roux - when you smell a "bread-like" smell, it's time to add the liquids. (This takes about 1-2 minutes, usually)
- Add the coconut milk and stir.
- Add the chicken stock and stir.
- Add curry and stir. TIP: if you rub the spice between your palms first, it really brings out the flavor of the curry. Kinda "wakes" it up!
- Add a little sugar.
- Add cayenne.
- Add cinnamon.
- Add cumin.
- Add All-Spice - but just a little, since a bit of this potent spice goes a l-o-n-g way!
- Pepper to taste.
- Add cilantro, and mix well.
- Add pulled chicken, and mix well. Simmer for a few minutes, and remove from heat.
- Serve on a bed of quinoa, rice, Chinese noodles or cous-cous. Add a salad and a green veggie, and you're sitting pretty. :)