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Name: Chicken with Coconut, Curry and Cinnamon Sauc
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c Rice-wine vinegar; 1 c Chicken Stock; 1 lb Tomatoes; peel, seed, chop; 4 Chicken breasts; skin, bone,; 1 Stick cinnamon; 1/4 c Yellow onions; chop; 1/4 c Leeks; chop; 1/2 c Chardonnay or other dry; Salt and fresh-ground white; 2 tb Extra-Virgin Olive Oil; 1 tb Medium-hot curry powder; 5 tb Coconut milk; 1 md Banana; peel, 1" chunks; 1 ts Fresh ginger; mince; 1 Yellow apple; peel, core,

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INGREDIENTS

1/4 c Rice-wine vinegar
1 c Chicken Stock
1 lb Tomatoes; peel, seed, chop
4 Chicken breasts; skin, bone,
1 Stick cinnamon
1/4 c Yellow onions; chop
1/4 c Leeks; chop
1/2 c Chardonnay or other dry
Salt and fresh-ground white
2 tb Extra-Virgin Olive Oil
1 tb Medium-hot curry powder
5 tb Coconut milk
1 md Banana; peel, 1" chunks
1 ts Fresh ginger; mince
1 Yellow apple; peel, core,

Servings

INSTRUCTIONS

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@prodigy.com. Posted to MC-Recipe Digest by "M. Hicks" on Feb 4, 1998

NOTES

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Chicken with Coconut, Curry and Cinnamon Sauc

1/4 c Rice-wine vinegar
1 c Chicken Stock
1 lb Tomatoes; peel, seed, chop
4 Chicken breasts; skin, bone,
1 Stick cinnamon
1/4 c Yellow onions; chop
1/4 c Leeks; chop
1/2 c Chardonnay or other dry
 Salt and fresh-ground white
2 tb Extra-Virgin Olive Oil
1 tb Medium-hot curry powder
5 tb Coconut milk
1 md Banana; peel, 1" chunks
1 ts Fresh ginger; mince
1 Yellow apple; peel, core,

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

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 6 Servings

Calories: 215
Calories from Fat: 193 (90%)

Amt Per Serving		% DV

	Total Fat 21.5g	29 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 6.1g
Cholesterol 2.4mg		1 %
Sodium 116.2mg		4 %
Potassium 112.9mg		3 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.3g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 215

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