Trader Vic's Chicken In A Coconut Curry Sauce

Recipe Ingredients

1		Coconut - (or box)
1		Milk
1/4 cup	15g / 0.5oz	Finely-diced onion
1 cup	93g / 3.3oz	Garlic clove - minced (small)
1/2 cup	73g / 2.6oz	Finely-diced green bell pepper
6 tablespoons	90ml	Diced peeled seeded fresh tomatoes
6 tablespoons	90ml	Diced fresh or canned pineapple
1/8 teaspoon	0.6ml	Grated or ground ginger root
2 teaspoons	10ml	Curry powder - (to 1 tbspn)
1 teaspoon	5ml	Brown sugar
6 tablespoons	90ml	Flour - (to 8)
2 cups	125g / 4.4oz	Diced or pieced boned chicken

Recipe Instructions

Let coconut stand in warm milk; strain through cheesecloth, using 1 cup of milk each time or until coconut is well drained of essence. Blender method: Put 1/2 cup warm milk into blender and then add coconut and blend; drain and add more warm milk. Repeat until you feel you have removed all the essence from the coconut. Squeeze dry the coconut and throw away. Set aside coconut milk until ready for use. This may be done a day in advance, as well as the chicken.

Saute onion, garlic and green pepper in butter. Add remaining ingredients to onion mixture. Slowly add coconut milk. Simmer slowly until thickened. Add chicken last. Do not add salt until this is all put together -- otherwise the mixture will curdle.

This recipe yields ?? servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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