Curry is a dish that is served a million different ways, and when I needed a recipe on a creamy version using (coconuts) well I turned to one of my many Aunts, to give me some ideas. My “Aunt Amnie” is the one we call the “English Lady” in the family, since she left Guyana at an early age and headed straight for “England”. While living there she was introduced to many dishes that have many influences from India, Pakistan, British etc….so she told me that this is one of the meals that her and her friends, loved to make especially during the rainy days of London, where the fog is seen more than the sun. This dish warms you up and gives it a nice mix of flavors, your friends will be happy to stay and join you for this meal followed by a light dessert that can be made a day ahead.
“Chicken In A Creamy Coconut Curry Sauce”…..by Amnie Lalla
3 to 4 pounds of Roasting Chicken
8 ounce block of Fresh Coconut Cream or 1 and 1/2 cups of coconut powder (in a green box, sold in Indian markets)
1 stick of butter or 3 to 4 Tbsp of Ghee (found in Indian Markets)
2 Tbsp of Tomato paste
2 large yellow onions (chopped small)
1 Tbsp garlic powder
4 bay leaves (Dried)
5 Tbsp of curry powder
1 Tbsp of cumin powder
1 Tbsp of chili powder
2 tbsp of ground coriander
1/4 tsp of turmeric powder
1 tsp of black pepper powder
2 boxes of 16 oz chicken stock
salt to taste
After washing Chicken, place in bowl and season with salt & black pepper or use a seasoned salt mix such as Lawry’s. Marinate for 1 hour for flavor to set in. Bake in oven for 1 and 1/2 hours at 450 to 475 degrees depending on your oven. When chicken is done set aside to cool.
Prepare the Sauce: Peel and chop onions in small pieces, using a deep skillet with a lid. Add your butter or ghee to the pan, when it begins to melt add your onions, cook until the onions have caramelized. Add all the spices and cook on medium heat, stirring to prevent burning the onions. When the mixture has a paste like consistency, add coconut cream, tomato paste and chicken stock. Cook on low heat for about 45 minutes. Add salt for your taste and add any flavor of spices such as chili powder, if you would like to add more heat and make it spicy. Let simmer for about 20 minutes. While the sauce is cooking, start to remove chicken from the bone, cut chicken into small pieces. Add the chicken meat directly into the sauce and simmer for about 30 minutes.
Serve with Basmati Rice and yogurt sauce (plain yogurt, mixed with salt and pepper, finely diced cucumber, cilantro) ……..Thanks for trying “Amnie’s, Chicken in a Creamy Coconut Curry Sauce)we hope you enjoy…stay tuned for her famous “Peaches Dessert”.
note* For those of you interested in making fresh coconut cream, it is very easy and requires just a couple of coconuts (Brown Shell) you can find this in any supermarket. First break the shells open and remove the white part of the coconut, chop in small pieces and add 1 and 1/2 cups of water and coconuts, place mixture in blender. Strain through a cheese cloth. Squeeze the liquid into a bowl and use the milk for cooking.
Peach Mousse with Whipped Cream Topping……..by Amnie Lalla
This is a great light recipe after a great meal, it only requires 6 items and it can be made a day ahead to really bring out the peach flavor……
1 package of peach jello
1 can of 16 oz peach slices (drained)
2 cans of carnation milk
1 pack of unflavored gelatin
whipped cream (Reddi Whip)
1/2 cup of peach liquor
Prepare peach jello with 1/2 cup of hot water and let cool. Chop up peach slices and place in bowl with peach liquor. In a seperate bowl whisk carnation milk, gelatin and cooled jello, add the chopped peaches and liquid to the mix. Continue to whisk until well blended. Place in a trifle bowl or individual glasses and refrigerate overnight, serve with whipped cream and additional peach slices…….this is sure to be a hit with the guests……XOXO
London Rose in the MiX 