WITH basic coconut rice
A few months ago, in a Malaysian cookbook I read about a curry-like dish with sour carambola (starfruit) as the base, and ever since then my local (and even nonlocal) grocery stores have declined to restock the starfruit area of the “exotic” produce section—I’ve yet to try it. I was taken by the idea of using a tart fruit in a savory dish, though, so I came up with this one in which chicken is cooked in a puree of fresh pineapple, aromatics, and thickening ingredients like dried coconut and cashews.
In a good blender or a food processor, combine the lemongrass, ginger, garlic,
In a small saucepan, toast the remaining
Using a slotted spoon, transfer the chicken to a bowl (pull out and discard the bones, if you’d like). With an immersion blender, puree the sauce in the cooker until very smooth. Season with more brown sugar or tamarind, if needed (it should be more tart than sweet), return the chicken to the cooker, and serve, sprinkled with the toasted coconut.
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