Recipe: Bahamas Coconut Chicken with Coconut Curry Sauce

BAHAMAS COCONUT CHICKEN WITH COCONUT CURRY SAUCE

6 whole chicken breasts (8 oz each)
1/2 tsp salt
1/2 tsp fresh ground black pepper
FOR THE COCONUT CURRY SAUCE:
1 (14 oz) can coconut milk, unsweetened *
2 tbsp brown sugar
2 tsp dried basil
1 tbsp curry powder
2 tsp soy sauce
2 tsp fresh lemon juice
1/4 cup heavy cream
3 tbsp raisins (to serve)

Preheat oven to 450 degrees F.

Season chicken breasts with salt and pepper. Arrange the chicken in a single layer in a shallow baking dish.

Roast until chicken is browned and cooked through, about 30 minutes.

TO PREPARE THE COCONUT CURRY SAUCE:
While chicken is roasting in a large skillet, combine coconut milk, brown sugar, basil, curry powder, soy sauce and lemon juice. Bring to a boil over high heat, stirring. Reduce heat to medium-low; simmer, stirring, for 10 minutes. Whisk in heavy cream.

Transfer chicken breasts to serving plates. Spoon sauce over and sprinkle each serving with some raisins.

*Look for canned unsweetened coconut milk in supermarkets, Asian and Caribbean markets. (Don't use cream of coconut, which is best for desserts.) To make you own coconut milk, bring 1 cup milk and 1 cup unsweetened coconut to a boil. Allow to steep for 20 minutes; puree and strain. Yield: 1 cup.

Variation: Serve the coconut curry sauce as a dip for chicken or beef kebabs.

Servings: 6
Source: Ron West