Buttery Rainforest Chicken Recipe

Buttery Rainforest Chicken

From mysterix 17 years ago

Slightly naughty and oh so good, this Brazilian-inspired curry will warm you on a cool night. [A great source of protein and iron]

Heat 1/2 tbsp margarine in a stewpot or dutch oven and lightly pan-roast cashews until barely browned. Set aside.
Add remaining margarine to the pot, over medium heat and arrange chicken chunks flat along the bottom, seasoning lightly with salt, pepper and ground coriander.
Sizzle chicken until lightly browned on all sides. Set aside.
Sautee spring onions, garlic, and ginger until moist and translucent.
Stir the pre-browned chicken back into the pot and sautee for one or two minutes then pour in half of the coconut cream and milk, and bring to a low simmer.
Stir in a spoonful or two of tropical fruit jam and return to a simmer.
Add finely diced dried fruit, the roasted cashews and stir, allowing the dish to stew for atleast fifteen minutes, and longer if you want a richer flavor, adding more coconut cream and milk as it reduces to keep a good amount of sauce.
Serve over steamed rice.
Good side dishes are salted, steamed greens and pan-fried banana sprinkled in cinnamon and sugar.
Nutrition: 464 Cals; 27.3g Fat; 11g Saturated Fat; 112mg Cholesterol; 745mg Sodium; 14.5g Carbs; 1.6g Dietary Fiber; 6.4g Sugars; 40.9g Protein; 8% Vitamin A; 6% Vitamin C; 8% Calcium; 19% Iron

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" It was excellent "
momo_55grandma ate it and said...
great tasty recipe
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mysterix Adelaide, Australia - Not USA Anymore!, MD

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Reviewed by 3 people