Chicken with coconut, curry and cinnamon sauc
Chicken Coconut Sauces Curry Cinnamon Low Fat
Last updated 10/4/2011 8:13:44 PM. Recipe ID 42862. Report a problem with this recipe.
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Title: Chicken with coconut, curry and cinnamon sauc
Categories: Chicken, Fruits, Sauces, Low-fat
Yield: 6 Servings
4 Chicken breasts; skin, bone,
-2" chunks, 6oz ea
2 tb Extra-virgin olive oil
1/4 c Yellow onions; chop
1/4 c Leeks; chop
1 tb Medium-hot curry powder
1 ts Fresh ginger; mince
1/4 c Rice-wine vinegar
1/2 c Chardonnay or other dry
1 c Chicken stock
1 Yellow apple; peel, core,
1 md Banana; peel, 1" chunks
5 tb Coconut milk
1 Stick cinnamon
1 lb Tomatoes; peel, seed, chop
Salt and fresh-ground white
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. 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. Source: Incredible Cuisine, by Fort Lauderdale chef Jean-Pierre
Brehier. Miami Herald. MM Waldine Van Geffen email@example.com.
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