Coconut Curry Chicken

Why is it that home improvement projects always grow much bigger than you ever intended them to?  A simple valve replacement on the toilet that won’t stop running suddenly turns into a 2-day project.  Repainting the front porch suddenly becomes a two week project when you realize that a previous owner just painted right over the old lead paint, so now you have to pull on a mask and gloves and scrape up both layers.  Peeling wallpaper takes much longer than you’d expect (at least until you discover the vinegar+water trick).

And half the time, you realize part-way through that you don’t have a particular tool you desperately need, but you know your friend does.  So you ask to borrow it, and invite them to stay for dinner when they drop it off.  Which means you need a simple, filling meal that takes under an hour.  Like coconut curry chicken, where the vegetables and sauce are built right into the dish.  Just throw together a pot of jasmine rice while you wait for the chicken to roast, and you’re golden.

Coconut Curry Chicken

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: Serves 4-6

Coconut Curry Chicken

Serve with jasmine rice. Adapted from Poulet by Cree LeFavour

Ingredients

  • 1 3-4 pound chicken
  • 1 tablespoon canola oil
  • 1 13.5 oz can light coconut milk
  • 5 cloves garlic, diced
  • 2 bell peppers, sliced
  • 3 cups shredded cabbage
  • 1 tablespoon curry powder
  • 1 tablespoon fish sauce
  • 2 cups water
  • 1/4 cup chopped cilantro

Instructions

  1. Preheat the oven to 450F.
  2. Rinse the chicken in cold water and pat dry.
  3. In a large oven-friendly skillet or Dutch oven (such as cast-iron), heat the oil over medium. Place the chicken, breast-side up, in the oil and allow it to brown on the bottom, about 5 minutes. Remove the chicken from the pan and set it aside.
  4. Add the fat from the top of the coconut milk to the oil, then toss in the garlic, peppers, cabbage and curry powder. Cook, stirring often, until the vegetables are beginning to soften and you can smell the curry, about 5 minutes.
  5. Stir in the coconut milk, fish sauce and water. Place the chicken on top, breast-side up.
  6. Slide the entire pan into the oven and roast at 450F for 40-45 minutes, or until the skin is brown and crispy and a thermometer inserted into the thickest part of the thigh reads 175F.
  7. Allow the chicken to rest 5-10 minutes before carving. Serve the chicken with the vegetables and sauce from the pan, topped with some chopped cilantro.

Make Ahead and Storage

Save the bones of the chicken for making stock.

http://www.savvyeat.com/coconut-curry-chicken/

 

 

Coconut Almond Pancakes

We had almost no vegetables in the house on Tuesday evening, and I was feeling uninspired when it came to non-vegetable-based savory entrees.

Okay, that’s a lie. We have plenty of vegetables in the freezer. I’m just weird and refuse to use up my frozen vegetables when the fresh version is still in season.

Coconut-Pancakes-1.jpg

Breakfast for dinner it was!

I’ve been toying with this recipe for about a week, and finally perfected these coconut almond pancakes. They are light and fluffy with some crunch and texture, thanks to the coconut and nuts. In fact, they are even tender and sweet enough to eat without maple syrup!

Oh, and as for the lack of vegetables thing? That’s not an issue anymore. A local farm was having a major end-of-season sale on tomatoes and peppers, so I currently have approximately 75 pounds of tomatoes and 12 pounds of green bell peppers sitting on my counter, waiting to be frozen.

I don’t think I’m going to need to ration my tomato usage anymore.

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Coconut Almond Pancakes

Coconut Almond Pancakes

Ingredients

  • 1/2 cup blanched sliced almonds
  • 1 1/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 cup milk
  • 1/2 cup shredded unsweetened coconut

Instructions

  1. Grind the almonds into small pieces in a blender or food processor. If you have neither, you can put the almonds in a sealed plastic bag and carefully crush them with a rolling pin.
  2. Whisk the four, sugar, salt and baking powder together. Stir in the melted butter, egg and milk until blended.
  3. Gently stir in the crushed almonds and the coconut. The batter should be a little runny and pourable, but not so runny that it spreads a lot on the pan. If it seems too thick, like you won't be able to pour it, add more milk, two tablespoons at a time.
  4. Heat a greased skillet or frying pan over medium-low heat. Pour 1/4 c of batter into the pan and cook until there are bubbles on the surface and the edges start to firm up, about 2-3 minutes. Flip and cook until the other side is nicely browned, about 1-2 minutes.
  5. Repeat with remaining batter.
http://www.savvyeat.com/coconut-almond-pancakes/