Coconut Chicken Casserole
|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)|
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).