Coconut Chicken Stew
From Food & Drink, LCBO, Autumn 2007
1 lb (500 g) boneless skinless chicken breasts or thighs
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) each Chinese 5-spice powder and Asian garlic chili paste
1 tbsp (15 mL) vegetable oil
4 cloves garlic, slivered
1 stalk lemon grass, bruised and cut into 1 inch (2.5 cm) pieces
1 tbsp (15 mL) minced fresh ginger
1 cup (250 mL) coconut milk
3 cups (750 mL) baby spinach leaves
2 plum tomatoes, seeded and diced
2 tbsp (25 mL) fish or soy sauce
Cooked basmati or Thai jasmne rice
Lime wedges
1. Chop chicken into bite-sized pieces and place in large bowl. Add cumin, Chinese 5-spice powder and chili paste and stir to coat chicken well. Let stand for 10 minutes. (Next time I will let the chicken stand much longer so the flavours can penetrate the meat.)
2. Heat oil over medium heat in large nonstick skillet. Cook garlic, lemon grass and ginger for about 2 minutes or until light golden.
3. Add chicken and increase heat to medium-high and cook, stirring for about 5 minutes or until browned. Add coconut milk and bring to boil. Reduce heat and simmer for about 8 minutes or until chicken is no longer pink inside. Add spinach, tomatoes and fish sauce and cook, stirring for about 2 minutes or until spinach is wilted and tender.
4. Serve each bowl with basmati rice and lime wedge.
Serves 4
Wine: Hardy’s Stamp Series Reisling/Gewurztraminer
From Food & Drink, LCBO, Autumn 2007
1 lb (500 g) boneless skinless chicken breasts or thighs
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) each Chinese 5-spice powder and Asian garlic chili paste
1 tbsp (15 mL) vegetable oil
4 cloves garlic, slivered
1 stalk lemon grass, bruised and cut into 1 inch (2.5 cm) pieces
1 tbsp (15 mL) minced fresh ginger
1 cup (250 mL) coconut milk
3 cups (750 mL) baby spinach leaves
2 plum tomatoes, seeded and diced
2 tbsp (25 mL) fish or soy sauce
Cooked basmati or Thai jasmne rice
Lime wedges
1. Chop chicken into bite-sized pieces and place in large bowl. Add cumin, Chinese 5-spice powder and chili paste and stir to coat chicken well. Let stand for 10 minutes. (Next time I will let the chicken stand much longer so the flavours can penetrate the meat.)
2. Heat oil over medium heat in large nonstick skillet. Cook garlic, lemon grass and ginger for about 2 minutes or until light golden.
3. Add chicken and increase heat to medium-high and cook, stirring for about 5 minutes or until browned. Add coconut milk and bring to boil. Reduce heat and simmer for about 8 minutes or until chicken is no longer pink inside. Add spinach, tomatoes and fish sauce and cook, stirring for about 2 minutes or until spinach is wilted and tender.
4. Serve each bowl with basmati rice and lime wedge.
Serves 4
Wine: Hardy’s Stamp Series Reisling/Gewurztraminer
