Coconut Chicken Panang

OK, I have to say I'm a bit leery about this recipe. 1 TABLESPOON of 5 different spices?! Sounds a bit much to me. However, now that it's bubbling away, I have to say it smells really, really good!


Coconut Chicken Panang
Serves 6

• 3 boneless, skinless chicken breasts, sliced into strips.
• 2 cans coconut milk
• 1 red bell pepper
• 2 small white onions
• 3 garlic cloves
• 1 tbsp each: turmeric, coriander, cumin, cinnamon, cayenne pepper
• salt & freshly ground black pepper
• chives, thinly chopped
• olive oil

Puree the bell pepper, one onion, 2 garlic cloves, and 1/4 cup of olive oil in a food processor. Transfer to a small pan and bring to a simmer. Stir in coconut milk and spices, seasoning with salt and pepper to taste. Keep simmering on low.

Heat olive oil in a dutch oven and add the rest of the onion and garlic. Add chicken (season with salt & pepper) and allow to brown, but not cook through entirely.

Pour the simmering mixture over chicken and cover for about 10 minutes, or until chicken is cooked all the way through.

Serve over jasmine rice and top with fresh chives.

The Verdict: For something with 5 TABLESPOONS of spice in it, this was curiously lacking in flavor. It smelled good, but was definitely missing something. Disappointing recipe.

From grouprecipes.com