Curried Chicken in Coconut Milk
 
serves 6 
 
3 Tbsp  canola oil
1   onion, chopped
4 clove  garlic, chopped
2-1/2 tsp  ground coriander
1-1/2 tsp  ground cumin
2-1/2 tsp  curry powder
1 tsp  ground turmeric
1/4 tsp  cayenne pepper
6   skinless, boneless chicken breasts, quartered
1 can  (14 ounces) coconut milk
1 tsp  salt
1-1/2 lb.  baby spinach
3/4 cup  chopped fresh cilantro
1 cup  long-grain white rice, simmered until tender
 
in a large flameproof casserole, heat the oil and cook the onion and 
garlic for 2 minutes. add the coriander, cumin, curry, turmeric, and 
cayenne pepper. stir well. add the chicken pieces and sear on each side 
for 3 minutes. add the coconut milk and salt. stir well and bring to a 
boil. cover the pan and lower the heat. simmer for 20 minutes, turning the 
chicken halfway through cooking. stir in the spinach, recover the pan, and 
cook for 5 minutes. stir in the cilantro, cover, and cook for 2 minutes. 
serve with rice. 
 
adapted from the working parents cookbook 
boston globe 
 
 
-- 
(ID: 5683) Mirror: rec.food.recipes: Tue, Oct 19, 2004


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