Skip to main content

Entree: Chicken in Coconut Milk

The original recipe called for making your own coconut milk…um, not for me! But this is very good-not curry but I think with some basis in Indian cuisine. If you want to serve with brown rice (I prefer brown Basmati rice), start it cooking while the chicken is pan-sautéing, and they’ll be done about the same time.

Chicken in Coconut Milk
Saffron-3 or 4 threads
6 chicken pieces- breasts, boneless and skinless and/or chicken thighs or legs
Pinch of cayenne pepper
¼ teaspoon cinnamon
¼ teaspoon ground coriander
14 oz can coconut milk
¼ cup unsweetened flaked coconut (for garnish)

Soak saffron threads in 1 tablespoon hot water.
Remove any skin from the chicken pieces; season with salt and pepper, cayenne pepper, cinnamon, and ground coriander. Sauté in a large skillet until lightly browned on both sides, about 5 minutes. Then pour in the coconut milk and the saffron with the soaking water for the saffron. Simmer for about 30-40 minutes or until chicken tests done; serve over brown Basmati rice. While the chicken is cooking, toast the coconut in a dry pan or in the oven for 5-10 minutes. Use as a garnish on the completed dish.
Serves 4.

Comments

Post a Comment

Popular posts from this blog

Breakfast: Wild Rice, Sausage & Mushroom Omelet

Wild Rice, Sausage & Mushroom Omelet 1/2 pound bulk turkey sausage 1 medium onion, chopped 1 celery rib, finely chopped 1 tablespoon grapeseed oil 8 oz. fresh mushrooms, cleaned & sliced 1-1/2 cups cooked wild rice 1 teaspoon dried parsley flakes 14 eggs 1/2 cup water 1/4 teaspoon salt 1/8 teaspoon pepper Preheat oven to “warm” setting (less than 200 degrees). Cook sausage in a large skillet, over medium heat, until no longer pink; drain. Remove and set aside. In the same skillet, saute the mushrooms, onion and celery until tender. Stir in the sausage, rice and parsley. In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm in the preheated warm o...
Post a Comment
Read more

Dessert: Anise Butter Cookies

A favorite of both my Mom and my mother-in-love, Sylvia, who both love the flavor of anise; these are simple to make, very good with coffee or tea (as biscotti is, but these are easier on your teeth!). Traditionally, these are made with lard rather than butter, and are derived from a traditional Latin American Christmas cookie (but are delicious anytime of the year!). Ani se Butter Cookies ½ cup (1 stick) unsalted butter, softened 1 cup sugar, divided into ¾ cup and ¼ cup 2 teaspoons anise seeds-I lightly crush mine in a mortar & pestle immediately before use 2 large eggs 1/8-1/4 teaspoon anise extract, optional 3 cups flour 1 teaspoon baking powder ½ teaspoon salt Preheat the oven to 350 degrees. Either cut parchment paper to fit 2 baking sheets, or spray with nonstick cooking spray. With a mixer, in a large bowl, beat together the softened butter and ¾ cup of the sugar, on medium to high speed, until well combined and creamy appearance. Mix in the ani...
Post a Comment
Read more

Dessert: Chocolate Cherry Pie

For the recipe card giveaway, you can email your "snail mail" address to me at (disguised to keep the robots from collecting, lol!): andreaharper79 AT yahoo DOT com The recipe for today is my son’s favorite pie. I’ve been making this pie for over 15 years, and it turns out wonderful every time. You can substitute a 21 oz. can of cherry pie filling, if you like-I think it’s too sweet like that, but it is a little easier. Don't be intimidated by the length of the recipe-it really is easy, just several steps, and the result is definitely worth it! Serve warm, chilled, plain, or with whipped cream or vanilla ice cream. Chocolate Cherry Pie 4 tablespoons butter 2/3 cup sugar 1/3 cup baking cocoa 2 tablespoons all-purpose flour 1/3 cup milk 2 eggs, lightly beaten 24-26 oz. jar Morello or regular cherries, in light syrup (Trader Joe’s sells them) 1 prepared pie crust (I buy mine) or unbaked pastry shell (9 inches) 2 tablespoons cornstarch ...
Post a Comment
Read more