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

Ingredients:

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


Instructions:

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.

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