Coconut milk gives this dish a creamy consistency and a mild but distinct flavor unlike that of coconut in its many sweetened incarnations.
- 8 chicken drumsticks (2 pounds total)
- 2 tablespoons cooking oil
- 1 medium onion, halved and thinly sliced
- 1 teaspoon curry powder
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 1/4 cups canned coconut milk (unsweetened)
- 1/4 cup toasted coconut
In a large skillet, brown the chicken in hot oil for about 8 minutes, turning to brown evenly. Remove the chicken from the skillet and set aside.
In the same skillet, cook the onion for 5 minutes, or till tender but not brown. Stir in the curry powder and cook for 1 minute. Stir in the lemon peel, lemon juice and salt. Carefully stir in the coconut milk. Bring the mixture to a boil; return the chicken to the pan. Reduce heat and simmer, covered, for 30-40 minutes, or till the chicken is tender and no pink remains, turning chicken once and stirring occasionally. Sprinkle toasted coconut over the chicken.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
426 calories; 32g total fat; 95mg cholesterol; 269mg sodium; 8g carbohydrates; 3g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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