MORE CHICKEN CURRY ENJOY DAN:

CHICKEN CURRY WITH COCONUT RICE by CHEF DAN:
Serves 4

INGREDIENTS:
4 chicken breasts, skinless, boneless
3 teaspoons grape-seed oil, divided
3 garlic cloves, minced
1 (19 oz) can MAE PLOY coconut milk,
1 thumb-size fresh ginger minced
2 teaspoon curry powder
1 teaspoon turmeric
1/4-teaspoon cayenne pepper
1/2-teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 1 tablespoons water to form slurry

COCONUT RICE INGREDIENTS:
1 cup basmati rice
1/2-cup toasted sliced almonds
1/2-cup coconut
1 cup mandarin oranges
2 scallions cut on the bias in 1-inch pieces

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Rub chicken, with curry powder, cayenne and some kosher salt.
2. In a flame ware casserole dish place seasoned chicken.
3. In bowl, mix together, garlic, ginger, coconut milk, tumeric and chili sauce.
4. Pour over chicken, cover and bake for 55 minutes.
5. Remove from oven and stir in the slurry, return to oven for 5 minutes
6. Cook rice according to package directions.

7. RICE DIRECTIONS:
8. In a dry fry pan over low-heat toast slivered almond and coconut, until the almonds are golden brown and the coconut is crispy.
9. When the rice is cooked add the scallions, mandarin oranges, and 1/2-the toasted almonds and 1/2- coconut mixture.
10. Stir and place a dollop of rice onto each plate.
11. Place a chicken breast over the rice, and spoon a generous amount of sauce over each plate.
12. Top with equal amount of toasted almonds and coconut.
ENJOY DAN: BON-APPETITE!!