Ingredients
-
2
-
1
-
2
-
3
-
2
-
1
-
1 1/2 - 2
-
2
-
3 1/2
-
1
-
1 1/2
-
3
-
-
8
-
3 1/2
Directions
Curried Chicken in Coconut – Pumpkin Sauce, Created for RSC 8 This is a delicious curry hot, salty-sweet, subtle, creamy, easy to make and fast its really got it all! If you’re short on time and ambition, you could use canned pumpkin and coconut milk This makes lots of sauce to be soaked up in rice served alongside I also made up what I believe to be the ‘perfect’ rice to accompany this wonderful curry Please try Coconut-Raisin Rice Pilaf Recipe #161393, and I’m sure you won’t be disappointed , Very good, liked the sauce and all the flavors together Used less paste as I made the rice and it was really spicy , This is the first curry I ever made After making it once with one friend, another friend and I made it together the first time we cooked together The second time we tried it with the coconut raisin rice pilaf Delicious I’d forgotten about it until the other day when it passed back through my mind Its quick, tasty and as some other reviewers have noted, easily adaptable with added carrots, broccoli, sugar snap peas, etc
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Steps
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1
Done
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Make Coconut Milk: in a Medium-Sized Pot, Place Dessicated Coconut and Water. Mix and Allow to Soak For an Hour. After an Hour, Turn Heat Onto Low and Bring to a Gentle Simmer. Simmer, Covered, For 10 Minutes. Turn Off Heat and Leave Pot on Element For an Hour. After an Hour, Transfer Coconut Mixture to Blender or Processor and Process For 45 Seconds. Put a Large Sieve Over a Bowl and Empty Coconut Mixture Into It. Press Down Hard on Coconut Solids With the Back of a Spoon to Remove as Much Coconut Milk as Possible. This Method Produced 2 Cups of Coconut Milk. Can Be Made Up to 2 Days Before Recipe and Refrigerated, Covered. the Milk Will Separate in the Fridge, Forming a Creamy fat Layer on Top, and a Thinner liquid Layer Underneath. not to Worry, the Fat Layer Will Melt Into the Curry Along With the Liquid and Form a Lovely Milk. |
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2
Done
|
For Curry: in a Food Processor, Pulse Onion, Peppers, Ginger and Garlic to Make a Smooth Paste. |
|
3
Done
|
Heat Oil in a Large Skillet Over Medium Heat. Add Onion Paste and Cook For 2-3 Minutes. Add Pumpkin Puree and Curry Paste and Mash Into Onion Paste. Cook Until Aromatic, Another 2-3 Minutes. Add Sugar, Salt and Coconut Milk, Stirring, and Bring Just to Boil. Simmer Until Slightly Thicker, About 4-5 Minutes. Add Chicken and Cook Another 10 Minutes. Stir in 3 Tblsps Sour Cream So That It Is Completely Incorporated Into the Sauce and Simmer 2 More Minutes. Remove from Heat. |
|
4
Done
|
Serve With Your Favourite Rice Pilaf and Enjoy! |
