Chicken With Coconut, Curry And Cinnamon Sauc
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Grains, Dairy | Chicken, Fruits, Low-fat, Sauces | 6 | Servings | |
INGREDIENTS
| 4 | Chicken breasts, skin bone | |
| 2" chunks 6oz ea | ||
| 2 | T | Extra-virgin olive oil |
| 1/4 | c | Yellow onions, chop |
| 1/4 | c | Leeks, chop |
| 1 | T | Medium-hot curry powder |
| 1 | t | Fresh ginger, mince |
| 1/4 | c | Rice-wine vinegar |
| 1/2 | c | Chardonnay or other dry |
| white wine | ||
| 1 | c | Chicken stock |
| 1 | Yellow apple, peel core | |
| 1/4" cubes | ||
| 1 | Banana, peel 1" chunks | |
| 5 | T | Coconut milk |
| 1 | Stick cinnamon | |
| 1 | lb | Tomatoes, peel seed chop |
| Salt and fresh-ground white | ||
| pepper |
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" <nitro_ii@email.msn.com> on Feb 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 862
Calories From Fat: 47
Total Fat: 5.4g
Cholesterol: 49.9mg
Sodium: 145.8mg
Potassium: 987.9mg
Carbohydrates: 33.7g
Fiber: 1g
Sugar: 11.3g
Protein: 20g