West Indian Coconut Chicken Curry

Yum!

Per prior post I decided to do Emril's West Indian Coconut Chicken Curry - holy heat! I used Emri's recipe with my own method and proportion modifications....
My modifications to Emril's recipe: 1) I scaled down the proportions for almost all spices by half - cept the cloves. Also instead of using two scotch bonnets I used 2 jalepenos (1 de-seeded). 2) I didn't simmer the whole thing for 1 1/2 hr - why? I was using cubed chicken breast - am thinking I'd have gotten rubber chicken in 1 1/2 hr... 3) Instead of cooking the chicken first and then tossing in the onions, I did the standard Indian thing - let the onions sweat added the ginger, garlic, and spice powder.. let it smell up the whole house then tossed in the chicken and browned it. After the chicken was browned I added the rest of the spice powder, coconut milk, brown sugar and 1/4 cup of chicken stock (istead of 1).

The taste - very pungent. It reminds me of a cross between Singapore Curry Noodles (the curry taste) and Malaysian Roti Paratha.... the curry is very strong. Istead of eating it with Roti I've made some coconut rice (recipe below)


Recipe for Rice:
2 wati rice - rinse thoroughly
1 wati thin home made coconut milk
1 tbsp butter
1/2 wati chicken stock
3/4th wati water
Salt, and fresh ground pepper.
Yum.