Chicken with coconut, curry and cinnamon sauc

6 Servings

Ingredients

Quantity Ingredient
4 Chicken breasts; skin, bone, 2\" chunks, 6oz ea
2 tablespoons Extra-virgin olive oil
¼ cup Yellow onions; chop
¼ cup Leeks; chop
1 tablespoon Medium-hot curry powder
1 teaspoon Fresh ginger; mince
¼ cup Rice-wine vinegar
½ cup Chardonnay or other dry white wine
1 cup Chicken stock
1 Yellow apple; peel, core, 1/4\" cubes
1 medium Banana; peel, 1\" chunks
5 tablespoons Coconut milk
1 Stick cinnamon
1 pounds Tomatoes; peel, seed, chop
Salt and fresh-ground white pepper

Directions

Heat 1 tb of the oil in a saute pan. Brown chicken on all sides, then cook on very low heat until done, about 5 to 7 minutes. Set aside. In a saucepan, heat the remaining 1 tb of oil and add the onions and leeks. When they become translucent, add the curry and ginger. Add the rice-wine vinegar and let reduce until almost dry. Pour in the wine and let reduce by half. Add the stock, apple, banana, coconut milk and cinnamon, and cook for 15 minutes. Remove the cinnamon stick. Puree the sauce in a blender until it is very smooth. Pour into casserole or large serving dish and add the tomatoes and the chicken pieces. Salt and pepper to taste. 277 cal; 11 gr fat; 36% fat. Source: Incredible Cuisine, by Fort Lauderdale chef Jean-Pierre Brehier. Miami Herald. MM Waldine Van Geffen vghc42a@....

Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 4, 1998

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