Ingredients
1 free range Chicken (if possible) they taste better
Coconut Cream or Milk as we call it (preferably fresh or tinned) The frozen stuff is awful and should never have been called coconut cream.
1 heaped tablespoon medium meat Curry Powder - preferably Creole or Indian
1 teaspoon ground turmeric powder or even better,
1 piece of peeled and crushed fresh turmeric root (1 inch)
2 to 3-tablespoon of oil (remember the chick is fat, coconut cream contains fat)
2 mature cinnamon leaves or a piece of dried and cleaned cinnamon bark
3 large cloves of garlic (crushed) or finely chopped
1 piece of peeled and crushed ginger (1 inch)
1/2 an onion finely chopped (optional)
2 large potatoes peeled and cut into medium size cubes (optional)
1 big enough cooking potStep One
Find yourself one gorgeous chick….cut her up into bite size pieces (we are talking about the animal, not the girlfriend)…….Chuck all the Chicken bits in a bowl and season with a little salt and pepper (not too much otherwise you won't be able to eat it)….Put a large enough pan on high heat and add to it the 2-3 tablespoon of oil (don't use massage oil for god's sake)
Step two
Chuck in the fresh garlic, the onions (some people don't use onions in coconut cooking, but it's up to you), add half of the crushed ginger and stir for about 1 minute until the flavour starts coming out ( I am not talking about the burning flavour. I mean the mildly roasted smell of garlic and onions) Now add the curry powder and the turmeric. Stir these into the oil for a minute or so to bring out the flavour. Now add the chicken bits and (potatoes) stir until they are all browned and coated with the curry mixture( 2 mins approx). Add a little water and watch the whole thing sizzle. (Breathe in to take in the aroma. Now reach for the fridge and open a can of ice-cold beer. Take a slow sip while you admire your handiwork)
Step 3
Chuck a lid on the pan and let everything steam for about five minutes on high heat. (I didn't mean burn it). Remove the lid and stir…Now pour in the coconut milk, enough to cover all the chicken bits, add the rest of the ginger and the cinnamon leaves or bark. Reduce to a medium heat.. Once the sauce is reduced to about half its original volume, and the chicken bits have become tender-(ish), then your dish is ready. Add salt to your taste. The whole recipe should take about 20 mins
Note: Too much concentrated coconut milk can seriously upset your tummy.
as posted by Zomlib on 28/01/2002 in Creole Food - Drop in for a bite!