The combination of curry, coconut milk, ginger, garlic and all the vegetables was both sweet and spicy in the best imaginable way. The country’s people are descended from the indigenous people, Melanesians, Filipino and Polynesian ancestors. As such, cuisine in this country reflects Spanish, Malay and Chinese cultures. Posted for ZWT7. Found in http://whatscookinginyourworld.blogspot.com/2011/03/day-111-micronesia-coconut-chicken.html
This curry is easy with the addition of ready-made curry powder instead of making your own. The mango chutney gives a nice touch. Goes nice with rice, and warm Indian breads too!
A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.
My friend’s mom comes to visit him each year from India and is a super cook. This is an amazing recipe which, once you have the ingredients in your spice collection and have done it once or twice, it is a breeze to make. Most of these ingredients can be stored for a long time. Buy them if possible from an Indian grocery store because they are usually cheaper and fresher than a supermarket. I have wowed many guests with this dish and it is time that this recipe goes into the public domain.
This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda. Serves 2, but can easily be multiplied.
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