My first introduction to the Indian culture and Indian people was when I read Jules Verne’s Around the World in 80 Days. I was really impressed and intrigued by the adventures of Phileas Fogg and Passepartout and the mystique of Mrs. Aouda and her country.
When I was in high school our literature teacher gave us an essay to write, based on a quote by a very famous Bengali poet, play writer, essayist a person of culture Rabindranath Tagore who said the following: “I slept and dreamt that life was joy. I awoke and saw that life was service. I acted and behold, service was joy.” That was an inspiration for me not only to write the essay but also to make me want to learn and understand as much as possible about this, distant and so much different from my culture, country.
One thing, though, that missed from my virtual itinerary to this country was its kitchen. As I have told you before, I have quite a sensitive stomach which reacts and acts as a spoiled child when I eat something very spicy and hot. That was the reason why I was and still am very hesitant in cooking these beautiful dishes, I see in all the Indian blogs I visit.
Nevertheless, and since I met so many beautiful people from this country, I decided to somehow make it work for me. So, when I stumbled upon this recipe from a Greek magazine called “Λιχουδιές”, I thought it was just perfect for me! This dish incorporates two of the most commonly used ingredients of the Indian kitchen, curry and coconut milk, in a less hot or spicy manner.
In this way, I have the chance to pay a tribute to this beautiful country and at the same time enjoy the aroma of its kitchen without the hotness that accompanies some of the traditional dishes. After making couple of small changes, the dish that was created was so delicious everyone including the picky one ate it all and even ate some leftovers at night as well! I have to add that it is very easy and quick which are additional bonuses for me!
So let’s go and make it.
Coconut Chicken
Ingredients
700 gr./25 oz. chicken breasts, boneless, skinless, cut in pieces
1 onion, chopped
½ tsp curry powder, the recipe called for 1 tsp but I want to hear the curry in my food but not in an out loud kinda way
1 tsp Hungarian paprika
1 garlic clove, minced
2 tbsp olive oil
1 cup coconut milk
1 cup water
Salt, pepper
1 cup baked almonds, the recipe called for cashews but I didn’t have any
Instructions
In a deep pan in medium heat pour the olive oil and sauté the chicken, add the onion and garlic and continue to sauté until they become soft and the chicken takes a golden color.
Add the spices, the coconut milk and the water.
Lower the heat and let it cook until the sauce starts to thicken a little bit. If it is too runny just add 1 tsp corn flour dissolved in 1 tsp of water.
I served it over basmati rice which I thought it would complement the chicken perfectly and it did, but you can serve it over pasta as well!
- 700 gr./25 oz. chicken breasts, boneless, skinless, cut in pieces
- 1 onion, chopped
- ½ tsp curry powder, the recipe called for 1 tsp but I want to hear the curry in my food but not in an out loud kinda way
- 1 tsp Hungarian paprika
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1 cup coconut milk
- 1 cup water
- Salt, pepper
- 1 cup baked almonds, the recipe called for cashews but I didn’t have any
- In a deep pan in medium heat pour the olive oil and sauté the chicken, add the onion and garlic and continue to sauté until they become soft and the chicken takes a golden color.
- Add the spices, the coconut milk and the water.
- Lower the heat and let it cook until the sauce starts to thicken a little bit. If it is too runny just add 1 tsp corn flour dissolved in 1 tsp of water.
- I served it over basmati rice which I thought it would complement the chicken perfectly and it did, but you can serve it over pasta as well!
- 700 γρ. στήθη κοτόπουλου, κομμένα σε κομμάτια
- 1 κρεμμύδι, ψιλοκομμένο
- ½ κουταλάκι του γλυκού κάρι σκόνη, η συνταγή έλεγε για 1 κουταλάκι του γλυκού, αλλά εγώ προσωπικά δεν θέλω να ακούω δυνατά το κάρι στο φαγητό
- 1 κουταλάκι του γλυκού γλυκιά πάπρικα
- 1 σκελίδα σκόρδο, λιωμένο
- 2 κουταλιές της σούπας ελαιόλαδο
- 1 φλ. γάλα καρύδας
- 1 φλ. νερό
- Αλάτι, πιπέρι
- 1 φλιτζάνι ψημένα αμύγδαλα, η συνταγή έλεγε κάσιους αλλά εγώ δεν είχα
- Σε ένα βαθύ τηγάνι σε μέτρια φωτιά ρίχνουμε το ελαιόλαδο και σοτάρουμε το κοτόπουλο, προσθέτουμε το κρεμμύδι και το σκόρδο και συνεχίζουμε να σοτάρουμε μέχρι να μαλακώσουν και το κοτόπουλο να πάρει ένα χρυσό χρώμα.
- Προσθέτουμε τα μπαχαρικά, το γάλα καρύδας και το νερό.
- Χαμηλώνουμε τη φωτιά και αφήνουμε να βράσει μέχρι η σάλτσα να αρχίσει να δένει λίγο. Εάν είναι πάρα πολύ αραιή απλά προσθέτουμε 1 κουταλάκι κορν φλάουρ διαλυμένο σε 1 κουταλάκι του νερού.
- Το σέρβιρα με ρύζι μπασμάτι αλλά και με απλό ρύζι πάλι καλό θα είναι!
