Title: Chicken with Coconut, Curry and Cinnamon Sauc
Categories: Chicken, Fruits, Sauces, Low-fat
Yield: 6 Servings

4 Chicken breasts; skin, bone,
-2" chunks, 6oz ea
2 tb Extra-virgin olive oil
1/4 c Yellow onions; chop
1/4 c Leeks; chop
1 tb Medium-hot curry powder
1 ts Fresh ginger; mince
1/4 c Rice-wine vinegar
1/2 c Chardonnay or other dry
-white wine
1 c Chicken stock
1 Yellow apple; peel, core,
-1/4" cubes
1 md Banana; peel, 1" chunks
5 tb Coconut milk
1 Stick cinnamon
1 lb Tomatoes; peel, seed, chop
Salt and fresh-ground white
-pepper

Heat 1 tb of the oil in a saute pan. Brown chicken on all sides, then cook
on very low heat until done, about 5 to 7 minutes. Set aside. In a
saucepan, heat the remaining 1 tb of oil and add the onions and leeks. When
they become translucent, add the curry and ginger. Add the rice-wine
vinegar and let reduce until almost dry. Pour in the wine and let reduce by
half. Add the stock, apple, banana, coconut milk and cinnamon, and cook for
15 minutes. Remove the cinnamon stick. Puree the sauce in a blender until
it is very smooth. Pour into casserole or large serving dish and add the
tomatoes and the chicken pieces. Salt and pepper to taste. 277 cal; 11 gr
fat; 36% fat. Source: Incredible Cuisine, by Fort Lauderdale chef
Jean-Pierre Brehier. Miami Herald. MM Waldine Van Geffen
vghc42a@prodigy.com.
Posted to MC-Recipe Digest by "M. Hicks" on Feb 4,
1998