Recipe - Chicken With Coconut Curry And Cinnamon Sauc

4 Chicken breasts; skin, bone,
2" chunks, 6oz ea
2 tablespoon Extravirgin olive oil
One fourth cup Yellow onions; chop
One fourth cup Leeks; chop
1 tablespoon Mediumhot curry powder
1 teaspoon Fresh ginger; mince
One fourth cup Ricewine vinegar
One half cup Chardonnay or other dry
white wine
1 cup Chicken stock
1 Yellow apple; peel, core,
1/4" cubes
1 md Banana; peel, 1" chunks
5 tablespoon Coconut milk
1 Stick cinnamon
1 pound Tomatoes; peel, seed, chop
Salt and freshground white
pepper

Heat 1 tablespoon of the oil in a saute pan. Brown chicken on all sides, then cook
on very low heat until done, about 5 to 7 minutes. Set aside. In a
saucepan, heat the remaining 1 tablespoon of oil and add the onions and leeks. When
they become translucent, add the curry and ginger. Add the ricewine
vinegar and let reduce until almost dry. Pour in the wine and let reduce by
half. Add the stock, apple, banana, coconut milk and cinnamon, and cook for
15 minutes. Remove the cinnamon stick. Puree the sauce in a blender until
it is very smooth. Pour into casserole or large serving dish and add the
tomatoes and the chicken pieces. Salt and pepper to taste. 277 cal; 11 gr
fat; 36% fat. Source: Incredible Cuisine, by Fort Lauderdale chef
JeanPierre Brehier. Miami Herald. MM Waldine Van Geffen
vghc42a@prodigy.com.
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 4,
1998