coconut cream chicken with a twist

How To Make coconut cream chicken with a twist

• 
  Step 1
  PREP WORK Hi Ho, Hi Ho… it’s off to work we go.
• Step 2
  Place the can of coconut milk in the refrigerator an hour or two before starting. Or if you’re planning on doing this dish tomorrow, stick it in the fridge before going to bed. This is an important step… don’t skip or forget to do it.
• 
  Step 3
  Dice the chicken into bite-sized pieces. If you’re using canned tomatoes, drain them; if you’re using regular tomatoes, blanch, peel, and dice. Dice the carrots, and the celery, grate the ginger, and mince the garlic. Remove the zest from the lemon, and then squeeze it for the lemon juice. Get out the salt, curry powder, and the cayenne. Don’t forget the chicken stock, and I do recommend chicken stock over broth for this dish.
• 
  Step 4
  Chef’s Note: Why refrigerate the coconut milk? A can of coconut milk contains two things: coconut cream, and coconut water (at least that’s what I call it). When you refrigerate it, the cream solidifies and separates from the water. When you open the can, you can spoon out the cream, and then discard the water… or drink it, if you like that kind of thing.
• 
  Step 5
  Chef's Tip: Not all canned coconut milk is created equal. Some have a much greater water-to-cream ratio than others. Native Forest is my favorite brand. If you can find it I suggest picking up a can or two. You never know when you might need some.
• 
  Step 6
  Place the coconut oil in a large sauté pan, over medium heat, and then add the chicken.
• 
  Step 7
  Sauté until the outside of the chicken has turned all white. It will still be quite raw in the middle, but that’s okay.
• 
  Step 8
  Grab the coconut cream. Since you separated the cream from the water, it should look a big lump of lard… YUMMY.
• 
  Step 9
  Add the coconut cream and the chicken stock to the sauté pan, and stir to combine.
• 
  Step 10
  Add the carrots, celery, and tomatoes.
• 
  Step 11
  Gently stir until well combined.
• 
  Step 12
  Add the ginger and curry powder, and stir to incorporate.
• Step 13
  Bring up to an easy boil, and then reduce to a slow simmer.
• Step 14
  Cover, and allow it to simmer slowly for 45 minutes. Every once and awhile, open the lid, and give it a stir.
• 
  Step 15
  Add the garlic, cayenne, lemon zest, and optional items, if using.
• Step 16
  Cover and allow it to simmer for an additional 5 to 7 minutes.
• Step 17
  Add the lemon juice and give it one final stir to incorporate.
• 
  Step 18
  Serve immediately over a bed of rice. Enjoy.
• 
  Step 19
  Keep the faith, and keep cooking.
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