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.
  1. Brown the chicken breast halves on both sides in the oil.
  2. Remove the chicken and brown the onions. Add the chicken back.
  3. Add the boiling water, chili, garlic, ginger, and the ground spices.
  4. Simmer for 1/2 hour, turning occasionally.
  5. Bring again to a boil, and reduce again to a simmer.
  6. Add the coconut milk. Simmer for another 1/2 hour, turning occasionally.

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