Coconut Chicken

Indian food is so yummy! The spices are amazing and the ingredients are super healthy.  The all-time best Indian meal I ever had was while visiting friends in the UK.  OH my goodness I ordered the best earthy spicy chicken with a hint of sweet coconut in a magical cream sauce—it was entirely to die for!  Sadly, they would not share their recipe with me, and haunting memories of that delicious dish stayed with me long after.  I visited many, many curry houses in the states, never finding that amazing taste sensation again, but this is one of my better attempts to duplicate it from my dreams.  Simple, yet scrumptious!

• 2T EVOO
• 2lbs fresh chicken breast, cubed
• 1 medium onion sliced thin
• 2 C chopped carrots
• 1 C fresh shredded coconut
• 1 can coconut milk
• ¾ C heavy cream
• ½ C water
• 2T curry powder
• 4 large garlic cloves, crushed through a garlic press
• 1T fresh grated ginger root
• 1t salt
• ½ t white pepper
• 6 cups of cooked basmati rice

1. Get the rice going in the rice cooker, or on the stovetop. Shoot for at least 6 cups cooked.  The rice should be done cooking in about the same amount of time it takes to prepare this dish!
2. Heat the EVOO in a large pot.
3. Stir in the onions, and sauté until they soften.
4. Add chicken, and flash fry until it turns white.
5. Add all spices, and cook another 15 minutes on low heat, stirring frequently.
6. Blend in the water.
7. Add the carrots, and simmer, covered, about 5 minutes, or until carrots begin to wilt.
8. Gently fold in the coconut milk and cream.
9. Heat the mixture almost to a boil, stirring frequently.
10. Sprinkle the coconut flake into the mixture and continue stirring until heated through.
11. Serve over Basmati Rice

Makes enough for 4 – 6 people

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