Weekly Winner:  Conquering Coconut Curry Chicken

Here’s a weird thing about me:  I despise coconut. Flaked, shredded, right out the shell… can’t stand it.  Nothing makes me more upset than biting into a luscious piece of chocolate only to find coconut.  I also don’t understand why anyone would want perfectly lovely shrimp coated in that stuff! Nope, not a fan of coconut at all …. unless its coconut milk. That stuff, I love!!  Go figure! I know, I’m a conundrum.  I also can’t stand green beans, but that’s another post!

So back to coconut and this post.  This chicken rocked!  The recipe actually comes from my Vitamix “Simply Natural” cookbook that accompanied my all-time favorite kitchen toy, my Vitamix 7500 (red, of course!).  Rest assured you do not need a Vitamix to put this meal together — any blender or food processor will do.  And while this recipe does take quite a bit of time, its super easy, and almost all of the time is unattended in the oven. Basically you mix the sauce up in your blending-machine of choice, pour it over the chicken and bake away! But it’s so much more fun, when said blending machine of choice is a stylish red Vitamix…just sayin’!

Coconut Curry Chicken

Serves 4

Ingredients:

1/4 cup peanut butter

1 (14oz) can light coconut milk

1/3 cup chicken stock

2 Tbsp soy sauce

2 Tbsp rice vinegar

1 Tbsp packed brown sugar

1 Tbsp toasted sesame oil

2 tsp red curry paste

1 tsp chopped fresh ginger

1 garlic clove, peeled

1/8-1/4 tsp cayenne pepper

1/2 cup all-purpose flour

1/2 tsp salt

1/2 tsp black pepper

3 pounds bone-in chicken pieces

2 Tbsp vegetable oil

2 cups cooked brown rice – (to which I added peas)

Procedure:

  1. Place peanut butter, coconut milk, chicken stock, soy sauce, vinegar, brown sugar, sesame oil, red curry paste, ginger, garlic and cayenne in blender.  Blend mixture until smooth, scraping down sides if necessary.
  2. Preheat oven to 300F
  3. In a plastic bag, combine flour, salt, and black pepper. Add chicken pieces to flour mixture, shaking to coat.
  4. In a large skillet, cook chicken in hot oil until browned.  Transfer to an ungreased rectangular baking dish.  Pour sauce over chicken, cover with foil, and bake for 1 hour.  Uncover and bake an additional 20 to 30 minutes, until chicken is very tender.
  5. Transfer to a serving platter.  Spoon sauce over chicken and serve over cooked rice.
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