Coconut is widely used throughout the Caribbean in various dishes, and with different cooking styles.
Fresh coconut (still in the shell) can be purchased in most major supermarkets, along with flaked coconut and canned coconut milk.
In this recipe fresh grated coconut is used to create a delightful tropical tasting entree. Serving from the fresh coconut shell makes a great dinner statement centerpiece.
- Salt and freshly ground pepper to taste.
- Flour for dredging
- 4 whole Chicken breast ( trim fat and cut into medium chunks)
- 1/2 cup Vegetable oil for frying
- 1 Fresh Coconut
In a large paper bag mix flour and salt and pepper, add chicken pieces a batch at a time and toss until coated. Heat oil in large skillet, and fry chicken until pieces are lightly brown do not overcook. Remove from pan and set aside.
Coconut Curry Sauce
- 1 large onion sliced
- 1 Green Pepper sliced
- 3 Ripe Tomatoes cut into large Chunks
- 1 1/2 tablespoon Curry powder
- 1 teaspoon ginger powder
- 2 tablespoon golden raisins
- 1 1/2 cup grated fresh Coconut
- 2 1/2 Cups chicken stock
Pour off the excess oil from the skillet. Add the onions, green pepper, tomatoes, curry powder and ginger. Mix lightly to coat. Cook over medium heat for about three minutes. Return chicken to the pan and simmer lightly.
Add the coconut to the chicken stock and simmer lightly for about 15 minutes. Let the mixture stand for another 20 minutes.
Strain and discard coconut . Pour chicken stock into the mixture, add raisins, mix lightly and cook for approximately three minutes.
Serve in prepared coconut shells or over hot rice. If using the coconut shell, saw 3/4 of the top off – wash thoroughly before use.
This recipe serves 6
Recipe courtesy of Chef Freda Gore, owner of Caribbean Culinary Tours
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