Coconut Chicken - Petite Anse Hotel Style
From PetiteAnseHotel 13 years ago
- 30 to make
- Serves 4
Coconut chicken is one of the delicious dishes served at Petite Anse Hotel in Grenada. it's served with zucchini and butternut squash and is slightly zingy and spicy to the taste.
Ingredients
- INGREDIENTS shopping list
- 4 skinless chicken breasts shopping list
- 1 ½ onions finely chopped shopping list
- 2 cloves garlic crushed shopping list
- ½ inch ginger finely grated shopping list
- 3 tbs coconut oil/vegetable oil shopping list
- 1tbs white wine vinegar shopping list
- 1 zucchini shopping list
- 1 potato shopping list
- ½ butternut squash shopping list
- 1 tin coconut milk shopping list
- 400ml chicken stock shopping list
- 2tbs desiccated coconut shopping list
- 1tsp ground cumin shopping list
- 1tsp curry powder shopping list
- 2tsp turmeric shopping list
- marinade shopping list
- 1/2 onion shopping list
- 2 cloves garlic shopping list
- 1 spring onion shopping list
- 2 basil leaves shopping list
- 1tsp chopped thyme shopping list
- 1tbs white wine vinegar shopping list
How to make it
- For the marinade place all ingredients in a food processor until you get a fine paste. Chop the chicken into large chunks and mix into the marinade, put in the fridge for a couple of hours or overnight.
- Meanwhile dice your carrots, zucchini, potato and butternut squash the same size you chopped the chicken. Heat a large sauce pan and add your coconut oil/vegetable oil and brown your chicken, then remove from pan in the same pan fry your onion, garlic and ginger for 5 minutes being careful not to burn them.
- Then add you vegetables and fry for a further 5 minutes. Add you chicken and chicken stock and let it cook until half the liquid has been absorbed then add your coconut milk and desiccated coconut and simmer till vegetables are soft. Serve with rice, noodles or a chunk of crispy bread.
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