Coconut Chicken & Rice

I tell my boyfriend that chicken is nothing but a vegetable with feathers...so he'll eat when I cook it ;) I have made this before but decided to try Viji's SIMP in it...it rocks!!! It made the sauce extra thick and creamy...thanks Viji :) I usually make the rice to go along with it to use up the rest of the can of coconut milk.

For Chicken:

• 13.5 ounce can coconut milk (1 cup for this recipe)
• 2 tbs. oil
• 4 red chilies
• 1 onion, chopped
• 12 curry leaves
• 2 tbs. chopped ginger
• 2 cloves garlic, chopped
• 2 green chilies, sliced lengthwise in half
• 2 tbs. dried coconut
• 2 pounds chicken, cubed
• 2 tbs. Viji's SIMP
  
• 1/2 tsp. turmeric
• cilantro for garnish

Method:

Heat oil in skillet, sautee onion & red chilies till onion turns golden brown. Add curry leaves, ginger, garlic, green chilies & coconut for a minute. Add SIMP & turmeric, fry for a minute or so...then add chicken for a few more minutes. At this point, add coconut milk and enough water to cook (I added about 1/3 cup). When chicken is done and sauce is thick, garnish with cilantro & serve.

For Rice:

• rest of the can of coconut milk (should be about 1 cup)
• 1 tsp. garam masala
• 2 tbs. dried coconut
• 2 tbs. oil
• 1 inch cinnamon stick
• 5 cloves
• 6 green cardamom, crushed
• 1 1/2 cups rice
• salt
• 1/4 tsp. turmeric
• 3 red chilies
• 1 1/2 to 1 3/4 cup water

Method:

Dry roast coconut till golden, remove to small bowl. Heat oil, add cinnamon, cloves, cardamom & chilies and cook about 1 minute. Add rice, coconut milk, turmeric, garam masala & water. Cook. Garnish with roasted coconut.

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