Sunday, January 22, 2012
Indian Cumin Coconut Milk Stew
2 chicken breasts, cut into 1-inch squares
1/4 C soy sauce
1/4 C vegetable oil
4 lemongrass twigs, sliced in half and cut into 2" lengths
1 C Basmati rice
1.5 C Water
1 C shredded coconut
Salt to taste
1 Tbsp canola oil
1 C. chopped onion
4 cloves garlic, minced
1 Tbsp coriander, ground
1 tsp cumin, ground
4 red potatoes, diced
1/2 red bell pepper, coarsely chopped
1 14-oz can light coconut milk
1 C water
1 15-oz chickpeas (garbanzo beans), drained and rinsed
10 C spinach, coarsely chopped
2 Tbsp fresh cilantro, minced (optional - keep extra for garnish)
salt to taste
red pepper flakes
red hot sauce
To cook the chicken:
- Turn oven to 375 degrees (F).
- Place all ingredients into baking dish.
- Bake, turning 1-2 times, until chicken is cooked through and sauce is bubbling.
- Remove from oven and set aside.
To cook the rice:
- Combine rice, water and salt in a saucepan with a tight-fitting lid. Bring to a boil over high heat; stir a couple of times. Reduce heat to low, cover and simmer until the liquid is absorbed (approx. 15 mins.). Remove from heat and let stand, covered.
- Sprinkle coconut onto cookie sheet and spread thin layer. Broil on high for 3 mins, turn once. Broil for another 2 mins until coconut is browned. Remove and let stand to cool.
- Mix together rice and coconut, toss with a fork to fluff.
To make the stew:
- Heat the oil in a Dutch oven over medium heat. Add onion and garlic; stir occasionally, until onion is translucent (5 mins).
- Add the coriander and cumin, stir for 30 seconds. Add the potato and bell pepper. Continue to cook, stirring occasionally until all vegetables are crisp-tender (3 mins).
- Stir in coconut milk, water, chickpeas and spinach. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 7 mins. Throw in cilantro. Season with salt to taste.
- Spread fluffed layers of rice in the bottom of soup plates. Top with chicken, and then the stew. Garnish with cilantro, red pepper flakes and red hot sauce.