Coconut Chicken
The Book of Curries & Indian Foods by Linda Fraser

This is the compelling true story of a chicken in the tropics.
Cast of characters:

4 (8 oz) skinless boneless chicken breasts
3 Tbsp vegetable oil
1 tsp mustard seeds
1 onion finely chopped
3 garlic cloves, crushed
1 (2") piece of gingerroot, grated
2 green chilies, seeded, chopped
1 tsp ground cumin
1 Tbsp ground coriander
1 tsp ground turmeric
1 Tbsp white wine vinegar
salt and red (cayenne) pepper to taste
1 1/4 cups coconut milk
use shredded coconut as a garnish
Act 1--The chicken goes for a swim and ends up in the frying pan.

Rinse chicken; pat dry with paper towels. Heat oil in a large skillet, add
chicken and cook, turning often over high heat 8 to 10 minutes, until browned
all over, then remove from pan. Pour off all but 3 Tbsp fat from pan, add
mustard seeds and fry one minute, or until they begin to pop!
Add onion to pan and cook, stirring over medium heat 8 minutes, or until soft
and golden. Stir in garlic, gingerroot, chilies, cumin, coriander, and
turmeric; cook 2 minutes. Stir in vinegar, return chicken to pan and turn
pieces to coat them in spice mixture. Stir in coconut milk and bring to a
boil. Cover and cook over a low heat about 30 minutes, or until chicken is
tender and sauce has thickened. Season with salt and cayenne.

Serves 5

Daniel Zellner


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