Coconut Chicken

Recipe Ingredients

1		Onion - coarsely chopped
2		Garlic cloves - chopped
1 tablespoon	15ml	Minced fresh gingerroot
1 tablespoon	15ml	Jalapeño chile - stemmed, halved (large)
		Zest of 1 lemon - (abt 1 tbspn)
1/4 cup	59ml	Water
2 tablespoons	30ml	Vegetable oil
1		Chicken - (3 to 3 1/2 lbs) - cut into small
		Serving pieces, skin removed
1 cup	110g / 3.9oz	Sliced carrots
		Salt - to taste
1 1/2 teaspoons	7.5ml	Hot Madras Sambar Curry Powder
1		Unsweetened 'light' coconut milk - (14 oz)
		Fresh lemon juice - to taste
1/2 cup	8g / 0.3oz	Chopped fresh cilantro leaves - or more to taste

Recipe Instructions

In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed.

In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes.

Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes.

Add the curry powder and cook, stirring and turning, for 5 minutes.

Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through.

Stir in the lemon juice, to taste and the cilantro. Serve with rice.

This recipe yields 4 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A55) - from the TV FOOD NETWORK

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