Creamy Dreamy Tropical Chicken “Curry”
People, feast your eyes on one of the most amazing, probably strangest but yummiest dishes I’ve ever had.
I know, I know, it really doesn’t look like much.
I really failed to capture the true essence and mouthwatering presence of this royal dish. Real sorry about that.
I think that I was too impressed by the jaw dropping, awe inspiring beauty of the original… there was no way I could ever replicate that!
So if you want to get truly inspired, I urge you to head on over to Mellissa’s site and check out her version. Now THAT will have your mouth water, for sure.
I know it did mine, anyway!
For WEEKS after I initially laid eyes on that picture, I drooled daily all over my brains just thinking about it and dreamed of the day when I would finally be making my very own.
The thing is, you see, I had to get my hands on some plantain first, and for some reason, I didn’t t seem to be having any luck with that.
But when I finally did, I immediately got busy and recreated this fabulous dish.
It was… it was… OH! I don’t even know how to put it.
It was just so good, I had it for dinner that night and again for breakfast the next morning.
Yes, for breakfast.
And tell you what, it made for a really amazing breakfast!
Now if there is one thing I could say I didn’t really like about this dish, it’s the fact that the size of the portion is rather small considering the high calorie price tag…
It also happens to be surprisingly filling and satisfying. So much so that I didn’t feel the need to munch after dinner the night I had it, nor did I have my usual morning snack after I had it for breakfast.
So despite being on the small size, this is an offering that will keep your tummy full and satisfied for a very long time.
Now… that being said. You MIGHT think that this is a really funky flavor combination, and you might very well be right.
But the thing is that it works. Like a charm! Like MAGIC! Like complete harmony.
I’m telling you, if I didn’t know better, I would eat nothing but that for the next few weeks. Or maybe even months!
The meat mixture is just super creamy and kinda sweet and spicy at the same time. The avocado really adds to that creaminess while the plantain emphasizes the sweetness. This is like a party in your mouth, complete with xylophone, bongos and maracas. I don’t really know how else to put words on this one, really. I think this is one dish that you need to experience for yourself.
Oh, and of course, feel free to play around with the ingredients, too! You don’t like plantain? Go for mango instead. I bet it would be awesome in this. Avocado is not your thing? No worries! Just leave it out, or replace it with roasted mushrooms, perhaps. Or even cooked butternut squash, or sweet potato maybe?
Add a little bit of shredded coconut for an even more intense coconut experience… Oh, and I’m sure that the pineapple mentioned in the original recipe would be super delicious too.
Of course, as Mellissa suggested, you could also use beef instead of chicken.
The possibilities are just endless!
One thing you can be sure of, I will be testing quite a few of them over the course of the next few months.
Hopefully, I’ll eventually manage to make it look as good as it actually is!
- 400g chicken breast, ground
- ½ cup full fat coconut milk
- 1 cup coconut water
- The juice of 1 lime
- ¼ tsp Himalayan salt
- ½ tsp freshly cracked black pepper
- 1 birds eye chili peppers, finely chopped
- 1 ripe plantain, cut into large chunks
- 1 tsp coconut oil
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely chopped
- Add ground chicken meat, coconut cream, coconut water, lime juice, chilli pepper, salt and pepper to a medium saucepan. Bring to a boil then lower heat and simmer for about 20 minutes, stirring occasionally, until the liquid is evaporated and you’re left with a creamy meat mixture. Don’t brown the meat first, simply add it right to the pan with the rest of the ingredients and let it absorb the flavors while cooking.
- While the meat is cooking, heat the coconut oil in a non-stick pan over medium-high heat.
- When pan is hot enough, add the plantain and cook until nice and golden brown on all sides about 1-2 minutes per side.
- Divide the meat mixture between 2 serving bowls, garnish with fried plantain, avocado, fresh cilantro and chopped red onion. Sprinkle a little bit more lime juice if desired and serve immediately.