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Spiced-Up Chicken in Coconut Shells with Mango Cream
Wednesday, 01 August 2012
Description
This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the "eyes," drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You'll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!
Ingredients
At a glance
Cuisine
Caribbean
Ingredient
Chicken
Fruit
Chile peppers
Cooking Method
Sauté
Broil
Simmer
Difficulty
Moderate
Heat Level
3
Chile
Scotch Bonnet
Meal/Course
Main Course
Serves
4
2 fresh coconuts, drained, liquid reserved, and cut in half
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 pound skinless chicken, cut in 1-inch cubes
1 onion, minced
1 Scotch bonnet or habanero, stemmed, seeded and minced
1 tablespoon minced fresh ginger
1 tablespoon chopped cilantro
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoons curry paste (available in Asian markets)
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1 tablespoon cornstarch
1/2 cup light cream
1 large ripe mango, peeled and diced
Garnishes: Chopped fresh cilantro, reserved toasted grated coconut
Methods/steps
Cut the coconuts in half and cut out the coconut meat, leaving 1/4-inch of the meat attached to the nuts. Cut 2 cups of the meat into thin slivers and grate 1 cup of the remaining meat.
Preheat the broiler and sprinkle the grated coconut onto a pan and place it under the broiler. Toast for 5 to 10 minutes, shaking the pan frequently, until the coconut is golden brown.
Sauté the garlic for 1 minute in the butter and oil in a large skillet. Add the chicken and saute until browned. Remove and keep warm. Add the onion, Scotch bonnet, ginger, and reserved coconut slivers. Saute for an additional 5 minutes.
Stir in the reserved coconut water and cilantro and return the chicken. Add the cardamom, cinnamon, curry paste, cumin, and cloves, cover and simmer for 30 minutes.
Mix the cornstarch with the cream in a small bowl. Add to the chicken mixture along with the mango and cook for 5 minutes or until thickened.
Spoon the mixture into the coconut shells, garnish with the chopped cilantro and toasted coconut and serve.
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Featured Rapid Recipe
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Created by Marley84
These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.
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