Coconut Chicken

Perhaps it is unfair to discuss food or even approximated recipes here (sorry Sue!), but this dish is very good. It was loosely inspired by a curry dish we’ve had at a Thai restaurant up in Bar Harbor called Siam Orchid.

As always, I can’t tell you much about amounts. And really, despite the name, this is an excellent vegetarian dish. Just leave out the chicken and swap in veggie broth for the chicken broth. You can also add beans.

Olive Oil
Sherry
Onions - medium dice
Garlic - crushed
Potatoes - medium dice Yukon Gold
Red Peppers
Mushrooms - I like shiitake
Carrot - grated
Chicken Broth
Chicken
Coconut Milk - 1/2 to 2/3 of a can
Grated Unsweetened Coconut
Curry Powder - to taste
Hot Sauce - I like Frank’s Chili Lime
Sesame Tahini - couple spoonfuls
Salt - to taste

Start with a large saute or frying pan. Add the olive oil, onions, garlic, sherry and a little bit of the curry powder and cook over medium heat until onions have softened. Add the potatoes and some broth. Cover and simmer until potatoes are near tender. Then add the other veggies.
Note: I’ve used lots of different vegetables including zucchini and summer squash. I’ve also used sweet potatoes instead of white or yellow. What you want is a nice assortment or colors and textures.
Reduce heat to a simmer and add the chicken. Then add the coconut milk and the Tahini. Sprinkle on the grated coconut. Season with the remaining curry powder, hot sauce and salt. Cover and simmer until done.
If you need to thin it, you can add a little more broth or some milk.

I like to serve it over a Thai rice which is seasoned with lime and lemongrass. Or add lemongrass and a little lime or perhaps orange zest or ginger to the coconut veggie mixture and serve over brown rice.
I’ve also served the leftovers as a chilled soup.
Enjoy!