Monday, August 24, 2009

Orange Coconut Curried Chicken

This is quick to make and (finally!) is one of my recipes that actually serves just two, maybe three.

One whole chicken breast, skinned and deboned
1/2 sweet onion, chopped
1 clove garlic, chopped
1/2 cup chicken stock

1/2 tsp. garam masala (if you have it)
1/2 tsp. curry powder
1/4 tsp. ground ginger (fresh ginger would be nice, too)
Salt and pepper to taste

Juice and grated rind of one orange
3 tbl. orange juice concentrate
1/2 cup grated coconut

1/3 cup plain yogurt

Cut the chicken into 1/2 inch chunks. Brown the chicken, along with the onion and garlic, in a little olive oil. Make sure all the pink is gone.

Add the chicken stock and the spices, bring to a boil, cover, and simmer for about 10 minutes until the chicken is cooked through.

Add the fresh orange juice and the concentrate. Simmer uncovered until the liquid in the pan has reduced somewhat.

Just before serving, stir in the coconut and yogurt, stirring well. Keep the heat very low and just heat through--do not bring to another boil.

Serve immediately with rice and chutney.

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