Curried Coconut Chicken
Fragrant and packed with a hint of spiciness, this chicken recipe will satisfy on a cool evening. Serve over jasmine or Basmati rice and garnish with plain, nonfat yogurt or chutney.
1 T. finely minced hot peppers or chilies
6 shallots, peeled and quartered
1 c. unsweetened flaked coconut
1/2 t. ground cloves
1 t. cinnamon
2 t. ground coriander
1/2 t. ground cardamom
2 t. fennel seeds
1 t. dried mustard
1 t. cumin seeds
1 t. turmeric
1/4 c. canola oil
2 cloves garlic, minced
2 T. peeled and minced fresh ginger root
1 large red onion, diced
1 large red bell pepper, diced
6-8 boneless, skinless chicken thighs, cut into bite-sized pieces
2 t. salt
2 T. apple cider vinegar
1 c. water
Spice paste: To toast coconut, place coconut flakes in a skillet over medium heat and stir until golden on the edges. Combine coconut and all other ingredients in a blender or food processor. Add 4-5 T. of water and blend until a smooth paste forms. Set aside.
Chicken: Saute garlic, ginger root, onion and bell pepper in oil over medium heat until tender. Add spice paste, chicken, salt, vinegar and water. Bring chicken mixture to boil over medium high heat. Cover and reduce heat to medium low. Cook for 45 minutes until chicken is tender. Stir occasionally and add more water if necessary to keep it from sticking. Serves 4-6.