CindyWeightWatcher
04-03-2007, 07:03 PM
I try many recipes and don't post them because they are average or just above average. I found this recipe in my Mastercook last night, tried it and loved it. However, I do not know the source. Here it is:
* Exported from MasterCook *
Chicken in Coconut Cream Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon finely chopped or ground almonds
2 tablespoons dried coconut (dessicated -- unsweetened)
1 bay leaf
1 teaspoon chili powder
1 teaspoon salt (I used Kosher)
2 teaspoons fresh grated ginger (if using powdered -- use ½-1 tsp.)
1 cloves minced garlic -- (1 to 2)
1 1/2 teaspoons ground coriander
3/4 cup part skim ricotta cheese
3/4 cup lite coconut milk
1 tablespoon vegetable oil ( one worked fine for me) -- (1 to 2)
1 pound boneless -- skinless chicken
breasts or tenders, cut into chunks
1/2 teaspoon ground cardamom or 3 whole cardamom pods
1/4 cup chopped -- fresh cilantro (for
garnish)
1) Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges. Spoon into a bowl.
2) To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander. Stir in ricotta cheese and coconut milk. Set aside.
3) Heat 1-2 tablespoons oil in skillet. Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
4) Add coconut/cheese mixture to skillet and bring to a simmer. Lower heat, cover and simmer 10-12 minutes or until chicken is done.
Serve over rice and top with fresh cilantro.
* Exported from MasterCook *
Chicken in Coconut Cream Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon finely chopped or ground almonds
2 tablespoons dried coconut (dessicated -- unsweetened)
1 bay leaf
1 teaspoon chili powder
1 teaspoon salt (I used Kosher)
2 teaspoons fresh grated ginger (if using powdered -- use ½-1 tsp.)
1 cloves minced garlic -- (1 to 2)
1 1/2 teaspoons ground coriander
3/4 cup part skim ricotta cheese
3/4 cup lite coconut milk
1 tablespoon vegetable oil ( one worked fine for me) -- (1 to 2)
1 pound boneless -- skinless chicken
breasts or tenders, cut into chunks
1/2 teaspoon ground cardamom or 3 whole cardamom pods
1/4 cup chopped -- fresh cilantro (for
garnish)
1) Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges. Spoon into a bowl.
2) To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander. Stir in ricotta cheese and coconut milk. Set aside.
3) Heat 1-2 tablespoons oil in skillet. Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
4) Add coconut/cheese mixture to skillet and bring to a simmer. Lower heat, cover and simmer 10-12 minutes or until chicken is done.
Serve over rice and top with fresh cilantro.