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Coconut Chicken Casserole

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Ingredients
  Chicken 1 1⁄4 Pound, fat trimmed (1/2 Chicken, 562 Gram)
  Salt 1 Teaspoon (5 Milliliter)
  Soy sauce 1 1⁄2 Teaspoon (7 Milliliter)
  Sugar 1 1⁄2 Teaspoon (7 Milliliter)
  Curry powder 30 Milliliter (2 Tablespoon)
  Wine 5 Milliliter (1 Teaspoon)
  Flour 1 Teaspoon (5 Milliliter)
  Oil 37 Milliliter (2 1/2 Tablespoon)
  Garlic 2 Clove (10 gm), chopped
  Ginger slice 2 , chopped
  Onion 1 Large, diced
  Carrot 1 Medium, cut into 1 inch cubes
  Ripe tomato 1 Medium, cut into 1 inch cubes
  Potato 1 Medium, cut into 1 inch cubes
  Coconut milk 310 Milliliter (1 1/4 Cups)
  Evaporated milk 125 Milliliter (1/2 Cup)
  Black pepper 1 Dash
  Butter 2 Teaspoon (10 Milliliter)
  Soup stock 60 Milliliter (1/4 Cup)
Directions

1. Marinate chicken for 30 minutes.
2. Combine coconut sauce ingredients; set aside.
3. Heat 1 1/2 tablespoons oil in wok over high heat. Add garlic, onion and ginger and stir for 1 minute. Stir in carrot and cook for 10 seconds. Add remaining tablespoon of oil and fry for another 1 1/2 minutes, turning to brown on all sides.
4. Mix in remaining vegetables and coconut sauce; bring to a boil. Reduce heat to medium and simmer until liquid is slightly reduced, about 5-10 minutes. Transfer to a casserole dish, cover and bake for 25-30 minutes at 375°F (190°C).

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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