Coconut Chicken Casserole Recipe
Summary
Ingredients
| Chicken | 1/2 | |
| Fat | 1 1/4 pound, trimmed | |
| Salt | 1 Teaspoon | |
| Soy sauce | 1 1/2 Teaspoon | |
| Sugar | 1 1/2 Teaspoon | |
| Curry powder | 2 Tablespoon | |
| Wine | 1 Teaspoon | |
| Flour | 1 Teaspoon | |
| Oil | 2 1/2 Tablespoon | |
| 2 cloves garlic, chopped 2 slices ginger, chopped | ||
| Onion | 1 Large, diced | |
| Carrot | 1 Medium, cut into cubes | |
| 1 medium-ripe tomato, cut into 1" (2.5 cm) cubes | ||
| Potato | 1 Medium, cut into cubes | |
| Coconut milk | 1 1/4 Cup (16 tbs) | |
| Evaporated milk | 1/2 Cup (16 tbs) | |
| Butter | 2 Teaspoon | |
| Stock | 1/4 Cup (16 tbs) | |
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).
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).
Chef
