chicken with coconut milk & port reduction
don't cross the memes
- lightly score a couple of boneless, skinless chicken breast halves
- season the chicken with kosher salt, then set aside
- dump a can of coconut milk into a saucepan over medium heat
- when it turns to a nice liquid consistency, add whole spices:
- a couple of star anise, smushed only until they crack
- two or three smallish dried red chiles, seeds removed
- add about an eighth of a cup of port (I used a '94 Graham's which has unfortunately been sitting around open for too long, and isn't so good to drink anymore)
- allow this to simmer & reduce while you work on the chicken
- in your favorite frying pan, heat a couple tablespoons of coconut oil
- when liquid, add whole spices:
- about a dozen pink peppercorns, cracked, then wait half a minute
- half to a full teaspoon of whole cumin seed, then wait a minute
- approx. half a tablespoon (by volume) of dried curry leaves, or the equivalent of fresh if you can find 'em
- after you notice the aromas really working, fish out the spices as well as you can (or not, depending on how lazy you feel)
- add your chicken and cook until mostly done
- remove chicken from heat and let it cool for a few minutes
- chop your chicken into chunks and dump 'em in the saucepan from above, stirring until it's all covered
- turn up the heat a bit and cook for another 5 to 10 minutes
- remove from the heat, and allow to rest for a couple minutes
- yum!
