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Archive for May 5th, 2010

Rundown is a classic Caribbean stew, where the base (coconut milk) is simmered down. Inspired by this recipe, I decided to try this with roasted chicken instead of crab meat. I used a little less coconut milk, too. We loved this dish. Another keeper!

Curry chicken rundown

2 tablespoons canola oil

1 onion, chopped

2 garlic cloves, minced

2 teaspoons finely grated fresh ginger

2 teaspoons curry powder

1 teaspoon ground turmeric

3/4 teaspoon ground allspice

3 tomatoes, peeled, seeded, chopped coarsely

1/2 teaspoon minced chile pepper

1 teaspoon chopped thyme

salt and freshly ground pepper

1 14-ounce can unsweetened coconut milk

1 cup water

1 pound shredded roasted chicken (I used white meat only)

3/4 cup chopped cilantro

In a deep skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, til softened. Add the garlic and ginger and stir, cook until fragrant, about 2 minutes. Add the curry powder, turmeric, and allspice, and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, chile pepper, and thyme, and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and the water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one third, about 15 minutes.

Stir the chicken into the sauce and cook until just heated through, about 2 minutes. Stir in the cilantro. I served this with brown rice. Makes 4 servings.

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