|Chicken and Coconut curry-less Curry|
I am so proud of this, because I created it my very own self. I kept joking to Mr frillypants that he might need to go out for some fish and chips... but when I tasted it I was rapt. I called it a curry-less curry simply because with the chicken and coconut combo, as well as the texture of the dish, it is so reminiscent of curries I have made in the past.
You may be wondering what on earth I am doing using coconut? It wasn't commercially processed coconut (which is Very High in both Salicylates and Amines), but fresh (Moderate in both). I bought it at the supermarket to use in lunch boxes, just for something different that was *fresh* and NOT a carrot stick. When I opened the fridge and saw those pieces there, I was inspired.
The method I describe here is how I did it today. I could well tweek it later. What's probably most important is the flavour combinations. Oh... and it's important to have leftover Pumpkin Soup in the fridge. Okay? Okay.
It's not fair, I know, to keep on posting these Moderate chemical recipes... but you can see where we're at these days now, can't you. Ms C's tolerance levels are improving and she's going really well. One day I will finally post her whole story. But I like happy endings, not loose ends. So you'll just have to wait. Next recipe, I promise, will be something for the lowest tolerance.
- 200g Pumpkin Soup*
- 150g dessicated Fresh Coconut* #
- 375g tin Evaporated Milk
- 1 tab Parsley, finely chopped (reserve a little to sprinkle at the end)
- 1 400g tin Chick Peas, drained and rinsed
- 1/4 - 1/2 leek, quartered and finely sliced
- 1-2 cloves Garlic, crushed
- 500g Chicken breast or thigh, cut into small cubes(about 1.5cm)
- Water, if required
- Cooked white rice to serve
- If you haven't already, dessicate coconut pieces in Thermomix, Speed 9, 10 seconds
- Add Evaporated Milk, Pumpkin Soup and Parsley and cook for 20 minutes, 100ºC Speed 2-3
- In heavy deep pan, with lid, cook the Leek, Garlic and chicken and add a little salt
- When Chicken is browned, add the Coconut mixture and Chick Peas
- Allow to simmer gently for another 10 or so minutes, with the lid on, while you cook the rice
- You may like your sauce more watery, then add water and mix well. It's up to you.
- Serve on a bed of rice, even with some steamed veg on the side
Mr frillypants and I thought this great, as did Ms C & Ms D and Mr JR. It was only Mr JA who seemed to have a problem with the texture. That's 2-year-olds for you. The girls and Mr frillypants all had seconds and Mr frillypants took some to work. How's that !
Mr frillypants likes his 'curries' a bit wetter, more saucy. So, if that's you, just add some more water during the simmer. Easy.
2 June 2012: Today I didn't have any evaporated milk, so I tried Suz's suggestion (see comments) and used 150g of Plain Yogurt# instead. I am tempted to say that Ricotta Cheese might also work? I added cashews... I had filled up my jar with the cashews I'd bought and had a handful left over, so I chopped them with the coconut to see how that would go. Well, verdict is not so good. Cashews are fine, but we lost that "I can't believe it's not curry" quality. It was still yummy... but not that exciting. So, I won't do yogurt again... and I'll make darn sure that I have evaporated milk in the pantry in the future.