So this dish may or may not be the most authentic Hawaiian dish out there, but it sure did sound good. And you know what? It was! It was so, so tasty!!
I made this for M, my mom, and my sister two night before the wedding. My mom and sister had come over to help with last minute wedding preparations (thank you!) and I wanted to make sure they were well fed. This meal sure did the trick, especially because each person can personalize it with the toppings they choose. It was simple enough to throw together on a very busy evening and it smelled incredible from the get go. If you're looking for a little pick me up in the middle of your dreary winter/early spring, look no further!
seen on and adapted from www.epicurious.com
originally from Gourmet, 1953
4 boneless, skinless chicken breasts
1 tsp. salt
2 TBSP vegetable oil
1 large onion, chopped (1 1/4 c.)
3 TBSP finely chopped peeled fresh ginger
1 TBSP finely chopped garlic (2 cloves)
2 (3-inch) cinnamon sticks
1 bay leaf
2-3 TBSP red curry paste
2 tsp. all-purpose flour
1 (13 1/2- to 15-oz) can unsweetened coconut milk (I used low fat)
Make the following accompaniments available for your guests: rice, toasted coconut, 1/2-inch cubes fresh pineapple, lime wedges, chopped toasted macadamia nuts, chopped fresh cilantro
1. Pat chicken dry and sprinkle with 1/2 teaspoon salt.
2. Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken, four to five minutes per side. Transfer to a plate as cooked, reserving fat in pot.
3. Add onion, ginger, garlic, cinnamon sticks, and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. (You may need to add a touch more oil.) Add curry powder and flour and cook over moderately high heat, stirring, one minute. Stir in coconut milk and remaining 1/2 teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of pot.
4. Return chicken and any juices accumulated on plate to pot, then reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 15 minutes.
5. Discard cinnamon sticks and bay leaf. Season with salt, then transfer to a shallow serving dish.
6. Serve chicken over rice and allow guests to top as desired.