Chicken with Curry Coconut Sauce

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#006699" TEXT="#080000" background="043785a3.jpg"> <div> <FONT SIZE="5" COLOR="#FFFFFF" FACE="Arial" ><B>Bayshores Recipie Exchange</B></FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="Bayshores Recipie Exchange"><U><B>home</B></U></A></div> <div> <A HREF="id40.htm" TARGET="_top" TITLE="Corned Beef with Rice or Macaroni"><U>Corned Beef with Rice or Macaroni</U></A>   |   <B>Chicken with Curry Coconut Sauce</B></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFCC66" TEXT="#080000" background="044d2b03.jpg"> <bR> </td> <td valign="top" height=390 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I>Chicken with Curry Coconut Sauce</I></div> <div> 6 Boneless chicken breasts </div> <div> Special paste: </div> <div> 1/4 tsp.(50 ml) olive oil </div> <div> 2 tsp. (25 ml) lime juice </div> <div> 1 tbs. (15 ml) chopped fresh thyme leaves or 1/2 tsp. (2 ml) dried </div> <div> 2 cloves garlic - chopped </div> <div> 1 tsp. (5 ml) paprika </div> <div> 1 tsp. (5 ml) allspice </div> <div> 1/2 tsp. (2 ml) cayenne </div> <div> 1/4 tsp. (1 ml) ground cloves </div> <div> salt and freshly ground pepper to taste. </div> <div> ________________________________________________________ </div> <div> Instructions </div> <div> Trim chicken breasts of any excess skin or fat. In a food processor or by hand combine 3 tbs. (45 ml) oil, lime juice, thyme, garlic, paprika, allspice, cayenne, cloves, salt and pepper. Spread over chicken breasts and under skin. Marinate 2 hours or overnight in refrigerator. </div> <div> Preheat oven to 400 degree F (200 C). In a nonstick skillet, on medium-high heat, add remaining oil. Brown chicken, skin side down for 3 minutes. Turn over and cook another 2 minutes. Remove to baking dish. Bake for 20 Minutes or until chicken juices are clear. </div> <div> Curry Coconut Sauce </div> <div> Ingredients </div> <div> 2 tbs. (25 ml) </div> <div> 1 large onion, chopped </div> <div> 3 cloves garlic, minced </div> <div> 1 tbs. (15 ml) finely chopped ginger </div> <div> 1 tsp. (5 ml) curry powder </div> <div> 1/4 cup (50 ml) mango chutney </div> <div> 1 cup (250 ml) chicken stock </div> <div> 1 tbs. (15 ml) lemon juice </div> <div> 1/2 cup (125 ml) coconut milk </div> <div> 1 1 tbs. honey </div> <div> salt and freshly ground pepper to taste </div> <div> 3 tbs. (45 ml) chopped fresh coriander or mint </div> <div> Instructions </div> <div> Drain fat from skilled used to cook chicken and add oil. On medium heat, sauté onion until softened, about 4 minutes. Add garlic, ginger and curry powder and cook another 3 minutes or until well incorporated. Mix in chutney and chicken stock. Bring to a boil; reduce heat and simmer for 5 to 7 minutes. Add lemon juice and coconut milk, season with salt and pepper and bring to a boil. Reduce until slightly thickened, about 3-5 minutes. Strain sauce return to skillet and stir in coriander or mint. Place chicken on serving dish and drizzle with sauce. Serves 6</div> <bR> <bR> <bR> </td> </tr></table></body>