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
           -white wine
      1 c  Chicken stock
      1    Yellow apple; peel, core,
           -1/4" cubes
      1 md Banana; peel, 1" chunks
      5 tb Coconut milk
      1    Stick cinnamon
      1 lb Tomatoes; peel, seed, chop
           Salt and fresh-ground white
           -pepper
 
  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 vghc42a@prodigy.com.