This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the “eyes,” drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You’ll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!
Ingredients
- 2 fresh coconuts, drained, liquid reserved, and cut in half
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lb skinless chicken, cut in 1-inch cubes
- 1 each onion, minced
- 1 each Scotch bonnet or habanero, stemmed, seeded and minced
- 1 tbsp minced fresh ginger
- 1 tbsp chopped cilantro
- 2 tsp ground cardamom
- 2 tsp ground cinnamon
- 2 tsp curry paste (available in Asian markets)
- 1/4 tsp ground cumin
- 1/4 tsp ground cloves
- 1 tbsp cornstarch
- 1/2 cup light cream
- 1 large ripe mango, peeled and diced
Servings: servings
Instructions
- Cut the coconuts in half and cut out the coconut meat, leaving 1/4-inch of the meat attached to the nuts. Cut 2 cups of the meat into thin slivers and grate 1 cup of the remaining meat.
- Preheat the broiler and sprinkle the grated coconut onto a pan and place it under the broiler. Toast for 5 to 10 minutes, shaking the pan frequently, until the coconut is golden brown.
- Sauté the garlic for 1 minute in the butter and oil in a large skillet. Add the chicken and saute until browned. Remove and keep warm. Add the onion, Scotch bonnet, ginger, and reserved coconut slivers. Saute for an additional 5 minutes.
- Stir in the reserved coconut water and cilantro and return the chicken. Add the cardamom, cinnamon, curry paste, cumin, and cloves, cover and simmer for 30 minutes.
- Mix the cornstarch with the cream in a small bowl. Add to the chicken mixture along with the mango and cook for 5 minutes or until thickened.
- Spoon the mixture into the coconut shells, garnish with the chopped cilantro and toasted coconut and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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