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Experimental Chicken Curry

I had wanted to try adding the coconut to a curry as an experiment. It adds subtle flavor and is a bit chewy, but pleasantly nutty in combination with the other seasonings. I liked the combination of Figs with this curry in a Blue Apron recipe. So I used dates instead. I like them better than the figs for this. I also didn't have any Poblano pepper so I substituted the sautéed onion. The rice with mustard seeds is very optional. I mostly enjoy watching them pop in hot oil. Measurements are very approximate. 

10-12 ounces boneless chicken breast cut in ¾ inch pieces - Enough for 2
1 large onion, sliced
12 pitted dates medium diced
¾ cup dried unsweetened coconut flakes
3 T Vadouvan curry powder
1 ½ - 2 T ginger, shredded
1-2 cloves garlic, chopped
⅓ cup heavy cream

Top with sour cream

Rice:
1 cup Basmati Rice
1 ½ cups water
½ t. salt
2 t. mustard seeds
Rinse rice, sauté mustard seeds then add drained rice, cover and simmer for 15 minutes, let rest covered for at least 10 minutes.

Curry:
Soak coconut flakes in water for at least 10 minutes. More is better.
Sauté onion until transparent and lightly browned
Toss chicken with salt and pepper then curry powder

Remove onion if it is done enough and set aside or you can leave it in the pan while cooking the chicken. Cook chicken in a single layer 2-4 minutes until lightly browned, then toss to finish, with ginger and garlic. More cooking to follow so don't overcook.

Add the cooked onion to the pan of chicken if you took it out before, the slightly drained coconut, then dates. Simmer for 5 minutes. If it seems dry, add a little of the coconut water and lastly add cream, stir and adjust seasoning, add water or more cream to taste.

Serve over rice and top with a generous dollop of sour cream.