Free Cooking Recipes

The subtle coconut flavor is obtained by infusing dessicated (shredded) coconut in milk or water. This needs to be prepared in advance will result in an authentic addition to curries. Serve this creamy curry with plain boiled rice and a banana or tomato salad.

Pour the boiling water and milk over the dessicated (shredded) coconut in a bowl. Stir and leave to infuse for about 2 hours. Strain the liquid, squeezing well, and discard the coconut.

SERVES 4
3/3 cup/150 ml/1/4 pt boiling water
2/3 cup/150 ml/1/4 pt milk
1/2 cup/1 25 g/4 oz dessicated (shredded) coconut
30 ml/2 tbsp groundnut oil
1 x 1.5 kg/3 lb chicken. jointed and skinned
2 onions, finely chopped
1 clove garlic, finely chopped
10 ml/2 tsp grated fresh ginger
30 ml/2 tbsp mild curry powder
15 g/1/2 oz plain (all purpose) flour
1 1/4 cups/300 ml/1/2 pt chicken stock (broth)
1/4 cup/50 g/2 oz sultanas (golden raisins)
cup/50 g/2 oz flaked coconut
5 ml/1 tsp salt
15 ml/1 tbsp lemon juice
1/3 cup/90 ml/6 tbsp natural yogurt

Directions:

1. Heat the oil in a pan, add the chicken pieces a few at a time, and cook until golden brown, for 6 to 8 minutes. Remove to one side.
2. Add the onions and garlic and ginger to the pan and cook for 1 minute. Sprinkle on the curry powder and flour and cook, stirring to a paste, for a further minute.
3. Gradually blend in the stock and coconut milk and slowly bring to the boil, stirring, until thickened.
4. Return the chicken to the pan together with the sultanas (golden raisins) and flaked coconut. Cover and simmer for 25 minutes.
5. Remove lid and simmer, for a further 15 minutes or until the sauce has reduced and thickened slightly more. Add the lemon juice and salt, to taste.
6. Remove the pan from the heat, swirl in the yogurt and serve immediately