Friday, September 30, 2011
Coconut Curry Chicken
I used the dessicated coconut to absorb some of the liquid and thicken the sauce. It also added a nice textural element to make up for the lack of rice.
For the Marinade:
1 lb boneless, skinless chicken breast cut into chunks
Juice from 2 limes
Marinate overnight to get a good lime flavor in the chicken.
For the Curry:
1/2 tbsp coconut oil
1 cup coconut milk
1/4 cup dessicated, unsweetened coconut (I used medium shredded)
3 Tbsp tomato paste
1 Tbsp (or more) Curry Powder
3 Cloves garlic
In a large sauce pan, heat oil. Saute garlic for 30 seconds, add chicken. when chicken looks cooked on the outside, add curry powder, after 30 seconds add coconut milk. Simmer on low. You don't want to cook it at too high a temp. Simmer for 10 minutes, add tomato paste and coconut. simmer for another 10 minutes or until desired thickness is achieved.