Quick-name that movie: "Don't you like coconut? Say brainless, don't you know where coconuts come from?" (I can't tell you how many times my family used this line on me in my childhood when I turned up my nose at coconut because I thought it smelled like suntan lotion. That's what happens when you grow up in Southern California.)
Well, I'm not brainless anymore, at least maybe not quite as brainless as I was in my youth. (This might be debated by some who know me me well.) But at least on one point I can defend myself: I think I'm becoming cuckoo for coconut. I really love it most endearingly in savory dishs; egads!-this is my third dish in a row starring the tropical fruit, in just about as many days as too. The truth is, when I find something I like, I want to eat it for days in a row, in various forms of course . Right now it's coconut, but tomorrow it might be parmesan cheese or bittersweet chocolate, or even crunchy peanut butter. I actually started my current coconut kick with this stunner that I made last Friday night. My littlest sister Mary Kate put in a request for some homemade take out food for the weekends. To be worth skipping a Friday night run through the drive-through, a dish would have to be a. fast, b. not leave behind too many dirty dishes, c. cheap, and d. doggone delicious. Friday night mission accomplished! (And you can easily leave out the coconut if you have any brainless eaters at your house.) Have a great weekend and a wonderful life, too.
Money Saving Tips: You're eating in, so you're already saving money, but to amplify your efforts, be sure to get boneless, skinless on sale. (Albertson's regularly has chicken breasts for under $2 a lb.) Use homemade stock or bouillion cubes for the broth. Use canned coconut milk, half and half, or cream, or even evaporated milk-even fat free half and half if you're watching calories. I also like to save dishes, so this is a one pot meal-and I make the rice in the micro.
Coconut Chicken Curry
Estimated Cost: $7.00 for 4 servings
Notes: It may seem strange to add raisins, but they provide a fantastic sweet counterpoint to the savory curry. If you have your doubts, put a couple on top when the dish is done and you'll see how good they are.
1 tablespoon butter
1 tablespoon vegetable oil
1 lb. boneless, skinless chicken, cut into bite sized pieces
1 large onion, thinly sliced
2 cloves garlic, minced
2 tablespoons fresh ginger, chopped
Generous dash of ground red pepper
1 tablespoon curry powder (I like Mc Cormick)
1/2 cup raisins
1 large carrot, peeled and chopped
1 large potato, peeled and chopped
1 and 1/2 cups chicken broth
1/2 cup coconut cream or half and half
hot cooked brown rice, for serving
Garnishes: chopped cilantro
sweetened coconut
chopped almonds or cashews
lemon wedges
In a large skillet, melt butter and oil over medium high heat. Add onion and chicken and cook, stirring often, until chicken is almost cooked through. Stir in garlic, ginger, red pepper, curry, raisins, carrots, and potato; cook stirring often for 1 minute. Add broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until carrot and potato are tender, adding more broth if needed. Add coconut milk or half and half and bring almost to a boil. (The sauce will be thin but the rice will soak it up.) To serve, put rice in individual bowls and top with curry and a generous amount of liquid. Top with cilantro, coconut, almonds and lemon wedges.
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