Sunday, January 31, 2010

chicken curry

{Chicken Curry}
[adapted from this recipe]
• 1½ T Madras curry powder
• 1 tsp. turmeric
• 1½ tsp. cayenne pepper
• 1 tsp. ground ginger
• 4 large chicken breasts, cut in 1 -inch cubes
• 4 T olive oil
• 1 pineapple, peeled, cored, and cut into 1-inch cubes [or you can used one 14 oz can. juice reserved]
• 6 cloves garlic (germs removed), finely chopped
.  2 T fresh ginger, finely chopped
• ½ cup coconut flakes
• ½ cup pineapple juice
• 2 cans (13.5 oz. each) coconut milk
• 1 cup low-sodium chicken stock or broth
• 1 cinnamon stick, 3 inches long
• 2 medium sweet potatoes or yams  (about 1 lb.), peeled and cut into 1-inch cubes
• 2 medium potatoes  (about 1 lb.), peeled and cut into 1-inch cubes
• 1 bunch cilantro, leaves only, roughly chopped
• Salt and freshly ground pepper
Combine the spices in a small bowl. In a shallow container, coat the chicken with 2 tablespoons of the olive oil and half the spices, 2 cloves of the chopped garlic, and 1 T of the chopped fresh ginger, and salt and pepper to taste. Marinate, covered or in a Ziploc bag, for 2 hours [or overnight], chilled. Preheat oven to 325°F. Warm the remaining olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the chicken to the pan and brown on both sides [just a few minutes, the chicken will finished cooking in the oven], allowing the spices to toast and become fragrant; remove and set aside. Sauté the pineapple, garlic, and ⅔ of the coconut flakes, stirring, until golden brown, about 4 minutes. Add the pineapple juice, coconut milk, chicken stock, cinnamon stick, remaining spices, sweet potatoes & potatoes, and chicken; stir to combine. Bring to a simmer, then transfer to the oven, uncovered. Braise for 45 minutes, stirring the mixture twice. Remove the cinnamon stick and adjust seasoning with salt and pepper, if necessary. Serve on top of jasmine rice, garnishing with reserved coconut flakes and cilantro.

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