Chicken With Coconut, Curry And Cinnamon Sauce

Recipe Ingredients

4		Chicken breasts - skin, bone, 2" chunks, 6oz ea
2 tablespoons	30ml	Extra-virgin olive oil
1/4 cup	15g / 0.5oz	Yellow onions - chop
1/4 cup	59ml	Leeks - chop
1 tablespoon	15ml	Medium-hot curry powder
1 teaspoon	5ml	Fresh ginger - mince
1/4 cup	59ml	Rice-wine vinegar
1/2 cup	118ml	Chardonnay or other dry white wine
1 cup	237ml	Chicken stock
1		Yellow apple - peel, core, 1/4" cubes
1		Banana - peel, 1" chunks (medium)
5 tablespoons	75ml	Coconut milk
1		Cinnamon
1 lb	454g / 16oz	Tomatoes - peel, seed, chop
		Salt and fresh-ground white pepper

Recipe Instructions

Heat 1 tb of the oil in a saute pan. Brown chicken on all sides, then cook on very low heat until done, about 5 to 7 minutes. Set aside. In a saucepan, heat the remaining 1 tb of oil and add the onions and leeks.

When they become translucent, add the curry and ginger. Add the rice-wine vinegar and let reduce until almost dry. Pour in the wine and let reduce by half. Add the stock, apple, banana, coconut milk and cinnamon, and cook for 15 minutes.

Source:
Remove the cinnamon stick. Puree the sauce in a blender until it is very smooth. Pour into casserole or large serving dish and add the tomatoes and the chicken pieces. Salt and pepper to taste. 277 cal; 11 gr fat; 36% fat. Incredible Cuisine, by Fort Lauderdale chef Jean-Pierre Brehier. Miami Herald.

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