INGREDIENTS

INSTRUCTIONS

To use this on a boat trip, before leaving home, prepare and combine in a
plastic bag the crushed garlic and ginger. Prepare and package in a second
plastic bag the curry, chili powder and cinnamon. When ready to cook,
prepare rice according to instructions. In a large pot or pan saute onion,
garlic and ginger in olive oil; add curry, chili powder, cinnamon,
tomatoes, and chicken. Cook about 15 minutes (until flavors are blended).
Stir in coconut cream just before serving. Serve chicken over rice pilaf.
Double amount of curry and cream of coconut if you like them. Goya black
beans go well with this dish. If you're not constrained by the "no
refrigeration required" limitation, this dish is even better with fresh
chicken.
NOTES : This is the recipe for meal I contributed to the bare-boat charter
in the British Virgin Islands in June, 1990. It got rave notices. (OK,
anything eaten on a sailboat anchored in crystal clear Caribbean waters is
delicious) Ann Criswell published it as a favorite recipe in the Houston
Chronicle.
Text from Chronicle: " In June we went on a new adventure - a "bare boat"
sail charter (without captain and crew) with two couples to the British
Virgin Islands. To save on costs -- and sort of for the fun of it -- we
took our own food and cooked on board. Since freezer and refrigerator space
were limited, we each took on the task of making a main dish from
non-perishable ingredients. This was really a huge hit and would also make
a good dish for camping trips..."
Recipe by: Lou Parris
Posted to TNT Recipes Digest by Lou Parris <lbparris@earthlink.net> on May
06, 1998

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