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Marty’s Chicken Coconut Curry

Chef Marty of the Schooner American Eagle likes to create a different menu each trip, mixing in both New England favorites like seafood chowder and world cuisine such as this chicken coconut curry. Spoon this on top of a simple bowl of rice and you’ve got an easy, tasty dinner.

2 Chicken Breasts

1/2 Yellow Onion, Small Dice

1 T Garlic, Minced or Grated

1 T Ginger, Minced or Grated

2 tablespoons Canola Oil

1 Can Good Quality Coconut Cream (if you can’t find a can of coconut cream, you can buy a can of coconut milk and just use the thickened part at the top of the can)

2 Tablespoons Good Quality Curry Powder (Marty uses Penzey’s brand)

1/4 Cup Brown Sugar

1 Teaspoon Kosher Salt

1/4 Cup Shredded Coconut

Preheat oven to 350 degrees

Toss chicken breast in 1 tablespoon canola oil and season with salt and pepper.

Roast in oven until cooked through, about 15 to 20 minutes.

In a small saucepan, sauté onion and remaining canola oil over medium heat for about 2-3 minutes until the onion becomes translucent

Add garlic and sauté for another 2-3 minutes.

Pour in coconut cream, shredded coconut, curry powder, brown sugar, and salt and heat till simmering.

Simmer curry mixture on low for 10 minutes,

Cut chicken up in to bite size pieces and combine with sauce.

Serve the curry over rice.

J. Tobin

Above: Chef Marty cooking lunch on the Schooner American Eagle

Category: Food and Recipes

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