Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! This simple and delicious dish goes great with rice and vegetables. The fantastic flavor of coconut milk and curry is delish and is sure to be a family favorite!
View Roma's Curried Coconut Recipe >>>
Born in the British Virgin Islands, Allrecipes' cook, Roma currently lives and cooks in Pearland, Texas. Raised in a large family, the kitchen is the favorite spot in her mom's house and they celebrate everything with food! In her own home, she has cultivated that love of cooking and the magic of creating a meal. The layering of ingredients, the depth of flavor, the anticipation of taste and texture. Careful presentation feeding the eyes first and the natural ease of stovetop to table.
Her experiences with her mother has driven home for Roma that the people she cooks for are equally as important as the individual components of the meal. Her culinary passion exists in equal parts foodie and feeding her loved ones.
IN HER OWN WORDS: "I take my time in the kitchen because I find it relaxing. I love exotic flavors, and so I can cook Asian, West Indian, and Nigerian food all in one week because I love to try new recipes. Experiment with your flavors...live a little and try those spices!!!"
Q: Can I substitute anything for the coconut milk?
A: If the recipe calls for coconut milk and you have none on hand, some popular choices include yogurt, cream, 1 cup whole milk+ 1 tsp. coconut extract, or combine 3 Tablespoons "canned cream of coconut" plus enough hot water or milk to equal 1 cup. If you are looking to replace or substitute the coconut milk as called for in the recipe some alternatives are pureed onion, pureed tomato, vegetable/chicken broth, ground nuts or combinations thereof.
Q: Any tips on thickening my curry?
A: There are any number of methods you could employ. These include but are not limited to:
1. Reducing the liquid by cooking it off by simmering on med-high.
2. Remove some of your curry sauce and vegetables and puree in a food processor or blender and add back to the main curry pot and let simmer for a few minutes (this method maintains the flavor of the original recipe).
3. Add a tablespoon yogurt or 1/4-1/2 cup cream or coconut milk and simmer for a few minutes.
4. Make a roux. Take equal amounts of butter and flour, melt butter in a skillet add flour and, stirring continuously, cook the mixture over very low heat until it's lightly browned. Add about a cup of the thin curry sauce to the flour mixture and whisk until combined. Stir this mixture into the main pot of curry.
Q: What do I do if the sauce gets too thick?
A: Just add a little water or vegetable/chicken stock, until the desired consistency is reached.
Q: Arg! My curry is bland. What can I do to liven it up?
A: Always remember that all food, even curries need the basic taste elements which our tongues can detect, so don't forget the salt or sugar or both. Another common problem is that many people who cook curry infrequently will use spices that are simply old or past their shelf life. Always use freshly openened spices if you can. To check, open the jar, take a good long smell. It should be strong and pungent, not stale or odourless.
"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard...especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal." ~ Anthony Burgess
Pearland (pronounced PARE-LAND) was our first stop in a 5 stop tour of Texas cooks and great food! Texas has a vibrant culinary community and combined with its culturally diverse cities, there is a lot to learn in this huge state. Meeting up with Allrecipes' cook, Roma, I was quick to learn that she has a wealth of culinary experience but is very grounded in her own childhood background of island cooking traditions and diverse ethnic influences. Her family embraces her incredible ability to put out real, honest food that respects both Texas and tropical traditions.
She has deep ties to the local food community and is committed to using local, sustainable products in her kitchen. Roma has a love and excitement for good, honest food and she still gets excited about what she can find in local ethnic groceries and discovering what the farmers are growing. She was kind enough to provide me a wonderful food experience that her family has the pleasure of enjoying every day in what I'm sure is uniquely "Roma's."
Whether it's cooking "salt-of-the-earth" Texas food, Nigerian soup, or tropical delights, this is a kitchen I would gladly come back to. Thanks, Roma!
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