Spiced Chicken with Curry Coconut Sauce

Spice up your boring chicken!  This chicken is spiced with typical Jamaican spices but is not as hot like the traditional jerk chicken.  The creamy coconut sauce adds another flavour dimension.  From Food and Drink Winter 2000.

6 boneless chicken breasts with skin on

SPICE PASTE:
1/4 cup olive oil
2 tbsp lime juice
1 tbsp chopped fresh thyme leaves or 1/2 tsp dried
2 cloves garlic, chopped
1 tsp paprika
1 tsp allspice
1/2 tsp cayenne
1/4 tsp ground cloves
Salt and freshly ground pepper to taste

CURRY COCONUT SAUCE:
2 tbsp canola oil
1 large onion, chopped
3 cloves garlic, minced
1 tbsp finely chopped ginger
1 tsp curry powder
1/4 cup mango chutney
1 cup chicken stock
1 tbsp lemon juice
1/2 cup coconut milk
Salt and freshly ground pepper to taste
3 tbsp chopped fresh coriander or mint

1. Trim the chicken breasts of any excess skin or fat.  In a food processor or by hand combine 3 bsp oil, lime juice, thyme, garlic, paprika, allspice, cayenne, cloves, salt and pepper.  Spread over chicken breasts and under skin.  Marinate 2 hours or overnight in refrigerator.
2. Preheat oven to 400F.  In a non stick skillet, on medium high heat, add remaining oil.  Brown chicken, skin side down, for 3 minutes.  Turn over and cook another 2 minutes.  Remove to a baking dish.  Bake for 20 minutes or until chicken juices are clear.
3. To make sauce, drain fat from skillet and add oil.  On medium heat, saute onion until softened, about 4 minutes.  Add garlic, ginger and curry powder and cook another 3 minutes or until well incorporated.  Mix in chutney and chicken stock.  Bring to a boil; reduce heat and simmer for 5 to 7 minutes.  Add lemon juice and coconut milk, season with salt and pepper and bring to aboil. Reduce until slightly thickened, about 3 to 5 minutes.  Strain sauce, return to skillet and stir in coriander or mint.  
4. Place chicken on serving and drizzle with sauce.

Serves 6