wow... turned out even better than the first few times...
the shreaded coconut really makes it!
I may try it with a real coconut and make my own fresh shreaded coconut next time...
and use the fresh coconut milk right from the source...
BTW... I used boneless/skinless thighs this time... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
Here's my revised recipe:
[color:"blue"]Coconut Chicken Curry[/color]
[color:"blue"]INGREDIENTS[/color]
2 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast halves - chopped
1 small head cauliflower, chopped
2 ½ tablespoons yellow (Madras) curry powder
1 teaspoon garlic powder
1 (14 ounce) can unsweetened coconut milk
1/3 cup chicken stock
salt and pepper to taste
[color:"blue"]OPTIONAL INGREDIENTS:[/color]
1/3 cup sweetened coconut flakes (optional) adds sweetness and texture
A handful of grape tomatos (optional)
About a cup of frozen baby peas (optional)
One red bell pepper cut in ¾” pieces (optional)
[color:"blue"]DIRECTIONS[/color]
1) Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
2) Mix the cauliflower, curry powder and garlic powder into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper.
3) Reduce heat to low. Continue cooking, stirring occasionally, 30-40 minutes.
[color:"blue"]NOTE:[/color] I par-cooked the cauliflower to about 1/2 done...
put in a zip-lick baggie, added the shreaded coconut & curry powder and let marinade overnight...
probably could have added the garlic here...
add any optional ingredients when you feel it is the right time...