Spiced Chicken with Curry Coconut Sauce

By KeyIngredient

This chicken is spiced with typical Jamaican spices but it is not hot like a traditional jerk chicken. The creamy coconut sauce adds another flavour dimension.



Wine: Pinot Noir

Ingredients

• 6 boneless chicken breasts with skin on
• Spice Paste
• 1/4 cup (50 mL) olive oil
• 2 tbsp (25 mL) lime juice
• 1 tbsp (15 mL) chopped fresh thyme leaves or 1/2 tsp (2 mL) dried
• 2 cloves garlic, chopped
• 1 tsp (5 mL) paprika
• 1 tsp (5 mL) allspice
• 1/2 tsp (2 mL) cayenne
• 1/4 tsp (1 mL) ground cloves
• Salt and freshly ground pepper to taste
• Curry Coconut Sauce
• 2 tbsp (25 mL) vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp (15 mL) finely chopped ginger
• 1 tsp (5 mL) curry powder
• 1/4 cup (50 mL) mango chutney
• 1 cup (250 mL) chicken stock
• 1 tbsp (15 mL) lemon juice
• 1/2 cup (125 mL) coconut milk
• Salt and freshly ground pepper to taste
• 3 tbsp (45 mL) chopped fresh coriander or mint

Preparation

Step 1

1. Trim chicken breasts of any excess skin or fat. In a food processor or by hand combine 3 tbsp (45 mL) oil, lime juice, thyme, garlic, paprika, allspice, cayenne, cloves, salt and pepper. Spread over chicken breasts and under skin. Marinate 2 hours or overnight in refrigerator.

2. Preheat oven to 400°F (200°C). In a non-stick skillet, on medium-high heat, add remaining oil. Brown chicken, skin side down, for 3 minutes. Turn over and cook another 2 minutes. Remove to a baking dish. Bake for 20 minutes or until chicken juices are clear.

3. To make sauce, drain fat from skillet and add oil. On medium heat, sauté onion until softened, about 4 minutes. Add, garlic, ginger and curry powder and cook another 3 minutes or until well incorporated. Mix in chutney and chicken stock. Bring to a boil, reduce heat and simmer for 5 to 7 minutes. Add lemon juice and coconut milk, season with salt and pepper and bring to a boil. Reduce until slightly thickened, about 3 to 5 minutes. Strain sauce, return to skillet and stir in coriander or mint.

4. Place chicken on serving dish and drizzle with sauce.


Serves 6