This recipe is another one from the Woodlawn Plantation Cookbook. An old one but really good one. I'm finding more and more interesting recipes in this old book. The picture does not do this dish justice. It doesn't look all that appetizing but it was delicious. My husband had asked where I found this recipe and I immediately thought he didn't care for it. Turns out he thought the seasonings and spices were perfect. I'd never cooked anything before with coconut milk so that was something new. I tasted the coconut milk before I added it to the dish and it was so so. But it adds a lot to this dish. Of course my son was not at all interested in this dish. So I just made him some fried rice with the white rice I used in this recipe and also added chicken to it. This keeps everyone happy!
6 Tbs butter
1 small onion, minced
1 garlic clove, minced
1 Tbsp ginger
1 1/2 tsp salt (I used 1 tsp)
2 to 3 Tbs curry powder
2 cups coconut milk
1 cup chicken broth
6 Tbs cornstarch
3 cups diced chicken
Melt butter in large frying pan; add onion and garlic and cook over low heat five minutes. Add ginger, salt and curry powder. Combine coconut milk and chicken broth; blend in cornstarch and add to cooked onion. Stir over low heat until thickened. Add cooked chicken pieces. Heat well. Better if made a day or so ahead and reheated. Can be frozen. Serve with rice.
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