Monday, August 27, 2012

Coconut Curried Chicken (courtesy of The Primal Blueprint Cookbook)

4-8 Bone-in and skinned chicken thighs (I use the same recipe but for 8 pieces)
2 Tb. coconut oil
1 teaspoon mustard seeds
1 medium finely chopped onion
3 medium garlic cloves, finely chopped
1/2 inch piece of ginger root, grated
1 green chilli, seeds removed
1 tsp. ground cumin
1 Tb. ground coriander
1 tsp. ground tumeric
Cayenne pepper to taste
salt to taste
1 Tb. white wine vinegar
1 1/4 cup-2 cup coconut milk
1 head cauliflower, cut into 2 inch florets
Garnish with cilantro and or shredded coconut

Heat oil in a large skillet, add chicken and cook over medium-high heat 8-10 minutes, turning once or twice to brown exterior.
Remove meat from the pan to a large plate. Add mustard seeds and cook until they begin to pop (about 1 minute)
Add onion to pan and cook, scraping up the browned bits left behind, until soft and golden.
Stir in garlic, ginger root, green chili, and ground spices: cook about 2 minutes. Stir in vinegar, then return chicken to pan, turning and coating them  with spicy mixture. Pour coconut milk over all and bring to a slow boil. Cover, and reduce heat to low and simmer about 40 minutes, or until chick is tender. Add cauliflower florets in the last 10 minutes of cooking and simmer until tender.
Garnish with fresh cilantro and shredded coconut (optional)

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