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

Grilled Beef with Red Curry Coulis

I really enjoyed the flavour in the sauce and glaze.  Make sure you buy a good quality steak.  From Food and Drink Autumn 2003

SAUCE
One 14 oz (398 ml) can coconut milk
1 tsp Thai red curry paste
1 tbsp grated lime rind
2 tbsp finely chopped lemon grass (or rosemary if you can't find lemon grass)
2 tbsp fish sauce
1/2 tsp sugar
1 tbsp tomato paste
1 tbsp lime juice
1/4 cup chopped mint
1/4 cup chopped coriander

MARINADE
1/2 tsp red curry paste
Pinch sugar
3 tbsp vegetable oil
4 - 175g fillet steaks

GLAZE
1 tbsp ginger in syrup
1 tbsp red wine vinegar
1/2 cup soy sauce

1. Without shaking the can, pour out thin coconut milk and set aside, leaving the creamy thick milk.   Add thick milk to skillet and cook over medium heat until it reduces by half, about 3 minutes.  Add curry paste, lime rind, lemon grass, fish sauce, sugar and tomato paste.  Cook together until milk nearly evaporates, about 4 to 5 minutes.
2. Add remaining (thin) coconut milk and continue to cook for 8 to 10 minutes or until sauce coats the back of a spoon.  Stir in lime juice and chopped herbs.  Reserve until needed.
3. For marinade, combine curry paste, sugar and 2 tbsp oil and brush onto steaks.  Marinate for 30 minutes.
4. To make glaze, add ginger, vinegar and soy sauce to a small pot.  Bring to a boil on medium high heat, reduce heat to low and simmer 10 to 15 minutes or until thickened.  Reserve.
5. Preheat oven to 400F.
6. Brush an ovenproof skillet with remaining oil.  Heat over medium high heat.  Add fillets and fry 2 minutes per side to sear.  As an alternative to baking fillets you may also grill them about 5 minutes per side.  (this is what I did)
7. Place in oven and bake 5 minutes longer for medium rare.  Place steaks on carving board and brush with glaze.  Slice into 1/4 inch thick slices.  Serve surrounded by sauce.

Serves 4

Spinach and Shrimp Soup

I almost didn't make this one… it just doesn't sound appetizing does it.  I got this recipe from Food and Drink Winter 2000…wow that is already 13 years ago..I really need to get rid of these magazines.  So while considering not making the recipe I looked and the ingredient list and it intrigued me, also my husband and I went to Jamaica a year ago and I love the food and of course the people, so I thought I would give this one a try.  This is a Jamaican recipe and in Jamaican cooking the whole Scotch Bonnet Pepper is often used to add a more subtle heat.  Jalapeno peppers may be substituted.  I loved the flavour of this recipe.  You must try it!

2 tbsp vegetable oil
1 onion, chopped
3 green onions, chopped
1 tbsp chopped garlic
1/2 tsp dried thyme
1/2 tsp ground allspice
1 whole Scotch Bonnet Pepper
4 cups chicken broth
1 bunch spinach, cleaned and sliced
1/2 cup coconut milk
250 g peeled shrimp
1 tbsp lime juice or to taste
Salt and freshly ground pepper to taste

• Heat vegetable oil in a large soup pot on medium high heat.  Add onions.  Saute for 3 miutes or until onions soften slightly.
• Add green onions, garlic, thme, allspice, and Scotch bonnet pepper.  Saute for 1 more minute.  Add broth and bring to boil.  Add spinach and coconut milk.  Reduce heat and simmer for 10 to 15 minutes or until spinach is limp.  Remove pepper and discard.
• Add shrimp and cook for another 2 minutes or until pink and curled.  Add lime juice season well with salt and pepper.

Serves 6

Shrimp on the Barbie

These went so fast I didn't get a picture.  My husband does not like coconut, but I used the coconut milk anyway, he still enjoyed it.  So for all you coconut haters out there, don't miss this one!

1 cup coconut milk
1 tsp Thai green curry paste
2 tsp chopped garlic
2 tbsp lime juice
2 tbsp fish sauce (I used Hoisin sauce)
500g Jumbo shrimp, peeled, deveined, tails on
4 stalks lemon grass (not available in Midland - so I skipped it)
Salt and freshly ground pepper
2 tbsp vegetable oil

GARNISH
reserved marinade
2 tsp lime juice
1 tsp sugar
1 tbsp chopped mint

1. Combine coconut milk, curry paste and garlic.  Bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly.  Stir in lime juice and fish sauce.  Cool.  Toss with shrimp and marinate for 1 hour.
2. Remove shrimp from marinade and thread shrimps onto lemon grass (or just skewers), spearing shrimps in 2 places so that they don't turn on the skewers.  Season with salt and pepper.  Reserve marinade.
3. Preheat grill to high.  Brush shrimp with oil.  Grill about 2 minutes per side or until shrimps are cooked.  While shrimp is cooking, place reserved marinade in a small pot over high heat.  Bring to a boil, and boil for 3 minutes or until quite thick (like mayonnaise).  Remove from heat stir in lime juice and sugar.  Drizzle over grilled shrimp and sprinkle with mint.