Curried Coconut Chicken
When I first found this recipe, I was a little uncertain about combining tomato and coconut -- it just sounded weird to me. But I went ahead and made it, and I'm glad I did because it was one of the most delicious dishes I've ever tasted! I once had a similar curried chicken at the Tusker House restaurant in Walt Disney World's Animal Kingdom that rocked my world, but this recipe was even better.
I did make a few changes to the recipe, though. First, I didn't have onion on hand, so I just left that out and I don't think the flavor suffered because of it -- I might not even bother adding it the next time I make this!
For seasoning the raw chicken pieces, I used freshly ground pepper and sea salt -- I used *at least* the amount suggested, plus a few more cranks of the salt/pepper mill.
My skillet wasn't deep enough for the chicken and the tomato/coconut mixture, so while the chicken pieces were cooking in the curry/oil/garlic, I combined the rest of the ingredients in a large pot. Once the chicken was thoroughly cooked, I added it to the pot.
I found that, after 40 minutes of simmering, the mixture was still runny, so I added about 3/4 cup shredded, sweetened coconut flakes and cooked it uncovered until it started to thicken.
When it was just about ready to serve, I used my potato masher to shred the chicken in the pot (the Tusker House curried chicken was shredded, and I just prefer shredded over chunks).
I served it over pearl cous cous, and my guests and I loved it!
1 user found this review helpful
Jan. 20, 2012