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originally posted by: southbeach
a reply to: peppycat
Tastes better for me if the chicken is thigh or leg as it juicier than breast and i boil it instead of baking it then add it after slicing into chunks.
Also i live in the Philippines and i can get the actual coconut pulp from the inside of the shell from a street vendor then you add water and squeeze it to get the milk through a strainer,tastes unbeliveable in the curry.
I'm glad you like my restaurant recreation. Let me know how it turns out and don't be afraid to alter it. I originally planned on adding peas to the rice for color and variation, but sometimes my budget gets the best of me. Also you can add a little more water if its starts to boil down too much. With the chicken cooked separately, you can freely taste the sauce throughout it's cooking.
originally posted by: chelsdh
This sounds great! I have everything on hand, so will be making soon! Thanks!
I feel the same way about spring and autumn and finally decided I'm an equinox person. Beef pot pie sounds yummy... it's getting chilly nowadays.
originally posted by: diggindirt
a reply to: peppycat
It is often perplexing as I try to decide whether Spring is my favorite time because of the foods that only come in spring---asparagus, for instance---or Autumn, with sweet potatoes and apple cider!
I baked the first of our crop last night to go with a beef pot pie I'd made from leftover Swiss steak. Mmmmm, yummy with a pile of butter on top.
originally posted by: peppycat
I ate a similar dish at a restaurant and tried to copy it.
Two medium large sweet potatoes or three small ones
Tablespoon and half Curry powder
Chicken bullion (vegans or vegetarians, no-chick chicken bullion)
Salt to taste... about half teaspoon or less depending on taste buds
13.5 ounce can of coconut milk(light or regular)
13.5 ounce can of water
I haven't cooked poultry with any kinda sauce for twenty years or more, so I baked a .75
Ounce Chicken breast separately
Here is link to bake Chicken
I only added salt and pepper
For perfect basmati rice,
Okay so the rest is pretty simple,
In a large size pan put the coconut water and water measured in the can from the coconut milk.
Add the bullion and Curry Powder and salt and stir on high till everything dissolves and blends.
Toss in the, about a 1/3inch sliced sweet potatoes and let come to a boil if it hasn't already.
Turn down to medium heat and cook ten minutes.
Then add cut up chicken breast and cook on simmer for about another ten minutes.
If sweet potatoes aren't soft yet cook a little bit more.
When that's all done serve over basmati rice.
Hope you like it.
p.s. vegans and vegetarians can substitute baked tofu for the chicken or other non-meat substitutions, it's up to you!