First things first: 2# of chicken breast meat cut in 1/2" cubes. Combine with 6 large garlic cloves and 1 small onion, all finely chopped. Season with 1/2 - 1t ground red and black pepper. Sauté all together in 2-3T solid coconut oil. Coconut oil imparts a very strong coconut flavor which will blend nicely with the Indian chicken stew as well as the chicken salad.
TANDOORI CHICKEN STEW
1# of the sautéed chicken, garlic and onion
6 small Yukon gold potatoes - scrubbed and quartered
1 large sweet potato - peeled and cubed
1 medium onion - diced
4 big radishes - quartered
1t fresh ground Himalayan pink salt
2T tandoori seasoning
1 28oz. can diced tomatoes
1 14oz. can coconut milk
In a 3-5 quart pot, combine the cooked chicken with all the ingredients except the coconut milk. Simmer all of this, for about a half hour, stirring occasionally. Add the coconut milk and simmer another 10-15 minutes or until the vegetables are done the way you like them. This particular tandoori is a blend of coriander, cumin, sweet paprika, garlic, ginger, cardamom and saffron. I've never used it before, but it sounded yummy! It wasn't as hot as I thought it would be. If it's not as spicy as you like you can add more cumin and/or ground red and black pepper. . .Lin
COCONUT CHICKEN SALAD
1# of the sautéed chicken, garlic and onion
1/2c sweet and dill pickles - finely chopped
1 small onion - finely chopped
2 large radishes - finely chopped
3/4c sour cream and mayonnaise
Mix all the ingredients together in a medium size bowl. Serve over spinach, garnish with avocado and red olives. Would also be a good filling for stuffed tomatoes. . .Lin
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