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.