Coconut Curried Chicken Stew from Boma at Disney's Animal Kingdom Lodge

Curry powder is a key element in this restaurant recipe from Boma.

A roux (roo), a cooked blend of butter and flour, is used to thicken the sauce.

Coconut milk completes the stew liquid. Look for cans of coconut milk in supermarkets. It is not the liquid that is drained from a whole coconut. Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through cheesecloth, squeezing as much of the liquid as possible from the coconut meat. The coconut meat can be combined with water again for a second, diluted batch of coconut milk. (Coconut cream is made in the same manner, but enriches the mix by using 1 part water or milk to 4 parts coconut.)

Yield: 4 servings


1 chicken cut into 8 pieces
Salt and ground pepper to taste
2 1/2 Tblsp curry powder, toasted
3 Tblsp canola oil
6 Tblsp butter
3/4 cup flour
4 cups chicken stock
1 tsp cayenne pepper
1 cup canned, diced tomatoes, drained
1 cup each, diced chunky: potatoes red bell peppers, onions
1/2 minced jalapeno
1 cup coconut milk
1/2 cup each: honey, chopped cilantro


1. Season chicken with salt, pepper, curry powder. Sear chicken in oil in 4-quart pot. Cook until almost done. Remove chicken. Pour out excess oil.

2. Add butter to same pan. Stir in flour. Stir in stock, cayenne pepper, tomatoes. Add honey, potatoes, bell peppers, onions, jalapenos, coconut milk. Return chicken to pot. Bring to boil to finish cooking and thicken liquid.

3. Put chicken in serving bowl. Ladle sauce on top. Garnish with cilantro.

The resort:

Boma -- The Flavors of Africa is a buffet-style dining room at Disney's Animal Kingdom Lodge. Boma offers a new concept in buffet dining. The food, which features a variety of meats, fish and vegetarian items based on African dishes, is adventurous in scope with brilliant flavors. And instead of steam tables, most of the food is served on state-of-the-art surfaces that allow the foods to be served in pots, pans and other vessels. There is no buffet line per se; you're free to just wander aimlessly from one station to another.

Canton Beef from Epcot's Nine Dragons Restaurant

Busy cooks want great food served up quick. And a little Asian-inspired wok cooking does the trick. Most cooks are familiar with the virtues of stir-fried meals. The technique is nutritious, cost-effective and easy. The concept is simple: Small cuts of food are cooked over high heat while stirring continuously. A wok, which has a rounded bottom, makes this process easy, but you can stir-fry effectively in a skillet or saute pan.

Experience a little Disney culinary magic with a wok. The dish? Canton Beef.

Yield: 4 servings.


8 ounces beef flank steak
1 green pepper
1 red pepper
1 small onion
1 cup cooking oil
4 Tbsp water
1/4 teaspoon salt
1/4 tsp chicken base
1/4 tsp sugar
1 egg white
1 tsp cornstarch
1 Tbsp soy sauce
1 tsp oyster sauce
1 tsp wine
1 tsp chicken stock
1/2 tsp chicken base
1/2 tsp sugar
Pinch of white pepper
1 tsp cornstarch
1/4 tsp sesame oil


1. Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside.

2. Mix the sauce ingredients in a bowl and set aside.

3. Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.

4. Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.

5. When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.

About this restaurant:

Nine Dragons Restaurant is located in the China pavilion at Walt Disney World's Epcot. The ornate and palatial dining room features food from the various regions of China. You're invited to sample provincial Chinese cooking styles including Mandarin, Cantonese, Hunan, Szechuan and Kiangche. Theme-park admission is required.