Coconut Chicken

Recipe courtesy Padma Lakshmi
TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 1 onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh gingerroot
  • 1 large jalapeno chili, stemmed and halved
  • zest of 1 lemon, about 1 tablespoon
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 1 (3 to 3 1/2 pound) chicken, cut into small serving pieces, skin removed
  • 1 cup sliced carrots
  • Salt, to taste
  • 1 1/2 teaspoons Hot Madras Sambar Curry Powder
  • 1 (14-ounce) can unsweetened 'light' coconut milk
  • Fresh lemon juice, to taste
  • 1/2 to 1 cup loosely packed chopped fresh cilantro leaves
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Directions

In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.

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5

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  • on June 13, 2012

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    Delicious and so easy to make! I didn't use a whole chicken but bought skinless chicken pieces instead which made it easier to prepare. Can't wait to make again!

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