Crunching the Curry
Sometimes one extra step can make a difference in a dish. That’s the case with this curried chicken. The little detail is in the toasted coconut garnish.
A garnish can add more than flavor; it can add visual appeal. Think about it: thinly sliced fried leeks on top of fish; toasted nuts in rice or couscous; toasted coconut for crunch and a bit of sweetness in curry.
Taste this and you’ll see what I mean. It’s all in the fine-tuning. And toasting coconut only takes a couple of extra minutes--just spread some on a baking sheet and toast until browned. Be sure to use chicken thighs that are boned but not skinned.
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Coconut Curried Chicken
Active Work Time: 15 minutes* Total Preparation Time: 30 minutes
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
4 boneless chicken thighs (about 3/4 pound)
1/4 cup shredded coconut
1 tablespoon oil
2 serrano chiles, diced
1 onion, minced
3 cloves garlic, minced
1 cup coconut milk
2 tablespoons lime juice
Heat the oven to 350 degrees.
Combine the salt, cumin, coriander, cayenne and turmeric in a small bowl. Rub the mixture onto the chicken and let stand 5 minutes.
Meanwhile, spread the coconut on a baking sheet and toast until golden brown, stirring once, 5 minutes. Remove it from the oven and set aside. Increase the oven temperature to 400 degrees.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until evenly browned, about 3 minutes a side. Transfer the chicken to a baking dish and bake until the chicken is cooked through, about 6 to 8 minutes.
While the chicken is in the oven, add the chiles, onion and garlic to the skillet. Cook, stirring constantly, until the onion and chiles have softened, about 4 minutes. Add the coconut milk and lime juice and cook until reduced by about 1/4, about 4 minutes.
Return the chicken to the skillet and spoon the sauce over the top. Cook over medium-low heat 2 minutes. Serve the chicken over the Cilantro-Mint Rice. Top with the toasted coconut.
2 servings. Each serving, chicken only: 694 calories; 872 mg sodium; 132 mg cholesterol; 53 grams fat; 27 grams saturated fat; 19 grams carbohydrates; 39 grams protein; 2.42 grams fiber.
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MENU
Coconut Curried Chicken
Cilantro-Mint Rice
Fresh Fruit
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COUNTDOWN
30 minutes before: Combine spices and rub into chicken. Toast coconut.
25 minutes before: Mince cilantro, mint, chiles, onion and garlic.
20 minutes before: Start rice, brown chicken.
10 minutes before: Finish sauce for chicken.
Just before serving: Add chicken to sauce, mix herbs into rice.
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STAPLES
Cayenne pepper
Coriander
Cumin
Garlic
Limes
Oil
Onion
Rice
Turmeric
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SHOPPING LIST
4 boneless chicken thighs
Cilantro
Coconut milk
Fresh fruit
Mint
Serrano chiles
Shredded coconut
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Cilantro-Mint Rice
Active Work Time: 5 minutes
Total Preparation Time: 20 minutes
2 cups water or chicken broth
1 teaspoon salt
1 cup rice
2 tablespoons minced cilantro
2 tablespoons minced mint
Bring the water or chicken broth to a boil over medium-high heat. Add the salt and rice, stir, reduce the heat to low and cook, covered, until the rice is tender and the liquid has been absorbed, about 15 minutes. Stir in the cilantro and mint.
2 to 3 servings. Each of 3 servings: 129 calories; 839 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 26 grams carbohydrates; 4 grams protein; 1.21 grams fiber.
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Plate from Sur La Table stores.