Chicken with Coconut, Curry and Cinnamon Sauc
Try this Chicken with Coconut, Curry and Cinnamon Sauc recipe, or contribute your own. "Sauces" and "Fruits" are two of the tags cooks chose for Chicken with Coconut, Curry and Cinnamon Sauc.
Yield: 6 Servings Ready in 1 hours
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|1/4 cRice-wine vinegar|
|1 cChicken Stock|
|1 lbTomatoes; peel, seed, chop|
|4 Chicken breasts; skin, bone,|
|1 Stick cinnamon|
|1/4 cYellow onions; chop|
|1/4 cLeeks; chop|
|1/2 cChardonnay or other dry|
|Salt and fresh-ground white|
|2 tbExtra-Virgin Olive Oil|
|1 tbMedium-hot curry powder|
|5 tbCoconut milk|
|1 mdBanana; peel, 1" chunks|
|1 tsFresh ginger; mince|
|1 Yellow apple; peel, core,|
Chicken with Coconut, Curry and Cinnamon Sauc Preparation
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 firstname.lastname@example.org. Posted to MC-Recipe Digest by "M. Hicks"
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