Chicken Wings and Coconut Cream

This creamy chicken“potato curry recipe looked very appealing on a cold winter day.

I decided to make a lightened up version of the dish so used skinned boneless chicken breasts. I did follow the same procedure, slicing them and browning them first but didn’t put them back into the sauce to finish cooking until it had almost reached the consistency I wanted. I also used fat-reduced coconut milk instead of cream.

I was anticipating a coconut flavoured sauce but found that the tomatoes dominated. It was still a nice sauce but I do think the coconut cream the recipe calls for or perhaps even a full fat coconut milk would have helped to counter the sharpness of the tomato. Also, my sauce didn’t benefit from having the chicken braising in it, which I’m sure would have added even more flavour; using chicken stock instead of water might have compensated for this.

It tasted better the next day once all of the flavours had had a chance to meld.