Dinner Thursday: Coconut Curry Chicken

Coconut milk is a great addition to the pantry, especially the healthier “lite” versions.  I love trying new Indian and Asian-style recipes using this rich, easy ingredient, that can be paired with meat, vegetables or rice equally well.  Check out these eight things to know about coconut milk at The Perfect Pantry for more facts, including that coconut milk contains a high percetage of lauric acid, which is found in breast milk, and may promote brain development and bone health.

The recipe below can be made with chicken, beef, lamb, or could be made into a delicious vegetarian meal with eggplant, sweet potatoes, beans or greens.  I try and keep things light be using only half a can of coconut milk at a time, since even the low-fat varieties can add hefty calories and fat to a meal.  Make sure you shake the coconut milk well before using to distribute the “cream” evenly.  If you find that a recipe needs more liquid, add water, stock, lemon or lime juice and reduce the broth to intensify the flavors.

Coconut Curry Chicken
1 onion, sliced
2tsbps olive oil
1 lb boneless, skinless chicken, cut into 1 inch pieces
1 green apple, chopped coarsely
1 inch piece of fresh ginger, minced
2 cloves garlic, minced
1 tsbp ground cumin
1 tsp ground cinnamon or a 2-inch cinnamon stick
1 tsp ground coriander
1/4-1/2 tsp chili powder (can be more if you like spicy foods)
5 green cardamom pods
salt and pepper to taste
1/2 can or more coconut milk
1 cup chicken stock

Preparation: Saute the onions in olive oil until soft; add the chicken and brown all over.  Add the apple and saute for a another few minutes until it softens slightly.  Add the garlice, ginger and all of the spices, cooking for a minute or two until everything becomes fragrant and is mixed through evenly.  Add the coconut milk and chicken stock, and bring to a boil.  Reduce heat to low and cover, cook for 45 minutes to an hour, until the meat is very tender.

Other coconut milk recipes I want to try:

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