David's Recipe for Chicken in Coconut Milk
Seeing the grandfather of this recipe, I would have guessed that it's Indonesian or Malaysian, but judging from the author's name and the fact that it's in French, it's probably Vietnamese. It's essentially a curry, and proves that a curry doesn't have to be yellow and doesn't need any turmeric.
Main Course, Vietnamese
- 12 chicken breasts, cut lengthwise into 2 symmetrical pieces each
- A few tablespoons of olive oil for browning
- 5 small cloves garlic, minced
- 1 large onion, sliced very thin
- 1 large chili pepper, minced fine
- 2" fresh ginger, minced fine
- 2 soup spoons freshly ground cardamom
- 2 coffee spoons freshly ground cinnamon
- 1 coffee spoon freshly ground cloves
- 2 coffee spoon ground nutmeg
- 2 liters boiling water
- 800 cc coconut milk; NOT the milk from inside a coconut, but either canned coconut milk or the equivalent made from coconut flesh and water.
- Brown the chicken breast halves on both sides in the oil.
- Remove the chicken and brown the onions. Add the chicken back.
- Add the boiling water, chili, garlic, ginger, and the ground spices.
- Simmer for 1/2 hour, turning occasionally.
- Bring again to a boil, and reduce again to a simmer.
- Add the coconut milk. Simmer for another 1/2 hour, turning occasionally.