Coconut Curried Rice & Chicken Stew
about 45 min
About this Recipe
By: Morgana Jane
It took me two days to make this stew… Not because it actually takes that long to make, but because just as I started the rice and was about to pop the yams into the oven on Sunday night, The Flight of the Ducks began.
The flight of the ducks occurs every evening just as the moon is about to pop up – all the ducks in the park across the street take flight en mass, and go somewhere else for the evening. About 3 times a year one of those ducks flies into a transformer on the hydro poll outside of our house – and BAM! It’s lights out for the duck, and at our house!
Fortunately, this time, the duck lived! He was wandering around, stunned, in the driveway and a few minutes later flew off to join the gang (where ever it is that they go!). Unfortunately, the power was out for a few hours and we had to order in…
So I wrapped up all my par-cooked ingredients by candle light and picked up where I left off on Monday. The results were delicious!
1 lb boneless, skinless chicken breast
6 c chicken stock (I used 3 bouillon cubes + water)
1 tsp salt
1 c jasmine rice
¼ c red curry paste
1 tin (398ml) coconut cream
1 small Napa cabbage, shredded
½ c cilantro, roughly chopped
Drizzle of olive oil
1 yam, cut into 1/4 “ rounds
Sprinkle of salt & pepper
½ c raw cashews
Coconut Curry Heaven!
I just love this stewy dish. The sauce is rich and velvety, and the flavors are mild and seductive. And though it has few ingredients, it satisfies completely.
It’s robust and filling and just the sort of comforting dinner we need here on a Wet Coast chilly night.
Step by Step Instructions
Put the rice on and cook to package instructions.
Set the oven to 375° and line a baking sheet with parchment.
Place the chicken stock into a large pot along with the salt and bring to a boil. Add the chicken breasts and maintain a soft boil until the chicken is cooked through (about 20 minutes).
Once the chicken is on the go place the yam rounds into a bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss until the yams are nicely coated then distribute the rounds over 2/3rds of the baking sheet and pop them into the oven for 10 minutes.
Place the cashew into the same bowl that you used for the yams, drizzle with a bit of olive oil, sprinkle with salt and pepper, and toss well. Set aside. When the yams have had 10 minutes in the oven take them out and add the cashews to the remaining 1/3rd of the pan then pop the pan back into the oven for 5 – 10 minutes, until the yams are golden and tender, and the cashews are nicely toasted.
When the chicken breasts are cooked through remove them to a plate and use 2 forks to shred them. Add the shredded chicken back to the pot along with the coconut cream, cooked rice, and curry paste and keep the pot just under a boil for about 5 minutes, then stir in the cabbage, mix well, adjust seasoning if required, and turn off the heat.
When the yams and cashews are done in the oven serve the stew into 4 shallow bowls, add a few slices of roasted yam and some cashews to the top, scatter each bowl with fresh cilantro, then sit down and enjoy the seductive, velvety flavors of the delicious and comforting dinner that you have created!