|Coconut Chicken Stew – Food and Drink Magazine
BY EMILY RICHARDS
|1 lb (500 g) boneless skinless chicken breasts or thighs
½ tsp (2 mL) ground cumin
½ tsp (2 mL) each Chinese 5-spice powder and Asian garlic chili paste
1 tbsp (15 mL) vegetable oil
4 cloves garlic, slivered
1 stalk lemon grass, bruised and cut into 1-inch (2.5-cm) pieces*
1 tbsp (15 mL) minced fresh ginger
1 cup (250 mL) coconut milk
3 cups (750 mL) baby spinach leaves
2 plum tomatoes, diced
2 tbsp (25 mL) fish or soy sauce
Cooked basmati or Thai jasmine rice*
Lime wedgesShredded coconut
*If you don’t have lemongrass, just had some orange and/or lemon juice to the rice when cooking to get the citrus flavour.
1. Chop chicken into bite-size pieces and place in large bowl. Add cumin, Chinese 5-spice powder and chili paste and stir to coat chicken well. Let stand for 10 minutes.
2. Heat oil over medium heat in large nonstick skillet. Cook garlic, lemon grass and ginger for about 2 minutes or until light golden.
3. Add chicken and increase heat to medium-high and cook, stirring for about 5 minutes or until browned. Add coconut milk and bring to boil. Reduce heat and simmer for about 8 minutes or until chicken is no longer pink inside. Add spinach, tomatoes and fish sauce and cook, stirring for about 2 minutes or until spinach is wilted and tender.
4. Serve each bowl with basmati rice and lime wedge and some shredded coconut.