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Seasoned Chicken In Coconut Cream

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Ingredients

  • 3 pounds boned chicken (preferably thigh meat)
  • 2 scallions washed, chopped fine
  • 3 garlic cloves finely chopped
  • 1 onion finely chopped
  • 1 Scotch bonnet chile seeded, chopped fine (add extra if you like very hot food)
  • 1 tablespoon mild curry powder
  • 1 celery stalk washed, and finely chopped (optional)
  • Leaves from 3 or 4 thyme sprigs (optional)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Flesh of 1 whole coconut
  • Parsley sprig for garnish

Details

Servings 4

Preparation

Step 1

Place the chicken pieces in a bowl with the scallions, garlic, onion, chile, curry powder, celery, thyme, and salt and pepper. Stir together to mix, cover, and store in the refrigerator overnight.

To make the coconut cream, break the coconut flesh into pieces and grate it finely. Save 1 tablespoon of the grated coconut for garnish. Place remaining coconut in the bowl of a food processor or blender and add 4 cups of water. Process until the coconut is totally liquefied, pour the liquid into a jug, and let it stand until it separates, about 10 to 15 minutes. Strain off the resulting coconut cream and reserve 1 cup of the residual water.

Place the seasoned chicken and vegetables in a large saucepan and add the reserved coconut water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until tender. Add the coconut cream and simmer over low heat for a further 50 to 60 minutes.

Adjust the salt and pepper seasoning. Add more chopped Scotch bonnet chile if desired. Toast the reserved 1 tablespoon of grated coconut in a small, dry frying pan over low heat.

Put the chicken mixture into a serving dish, sprinkle with toasted coconut, and garnish with parsley. Serve at once.

This recipe yields 4 servings.

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