CHICKEN AND COCONUT CREAM
What's more indulgent than a single dish featuring spicy, savory, and sweet? I accidentally invented this sauce in school after obsessively frequent visits to a nearby Burmese spot began to strain my meager college budget. After several failed attempts at duplication (to this day they refuse to give me the recipe), I was pleased to discover that I'd developed something pretty special of my own. Serve over rice.
Provided by Simret Zeru
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine 1 cup water, 1 onion, 1 tomato, and both habanero peppers in a blender; liquefy. Chop remaining onion and tomato into bite-sized pieces.
- Transfer liquefied tomato-pepper mixture to a saucepan. Boil for at least 30 minutes, adding more water periodically to prevent it from burning.
- Meanwhile, season chicken with salt and pepper and dredge in flour to coat.
- Heat oil in a skillet over medium heat. Add chicken and cook until browned but not fully cooked, 2 to 3 minutes per side. Remove to a plate and chop into bite-sized chunks.
- Pour coconut cream into a bowl. Add some of the hot tomato-pepper mixture to the coconut cream, whisking quickly. Repeat a few more times to raise the temperature of the coconut cream.
- Add warmed coconut cream mixture back to the tomato-pepper mixture and lower the heat to a simmer. Add chicken, bell pepper, jalapenos, sugar, and reserved chopped tomato and onion. Add enough water to achieve desired consistency and simmer for 10 minutes. Add butter and simmer for another 5 minutes.
Nutrition Facts : Calories 578 calories, Carbohydrate 54.2 g, Cholesterol 87.4 mg, Fat 34.8 g, Fiber 1.8 g, Protein 14.5 g, SaturatedFat 20.9 g, Sodium 192.9 mg, Sugar 47.2 g
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