Chicken poached in coconut milk and served with cashew coconut curry

The key to balancing the white-on-white palette in this dish is to focus on texture and subtle color variations. The creamy curry provides a smooth, rich base, while the tender chicken adds a contrasting texture. Garnishing with fresh cilantro not only adds a pop of green but also introduces a fresh, herbaceous note that complements the mellow flavors of the dish.

The result is a beautifully balanced meal that is both comforting and sophisticated. Each bite offers a harmonious blend of creamy coconut, tender chicken, and the delicate crunch of cashews, all enveloped in a mildly spiced curry. This dish is perfect for those who appreciate the art of subtlety in cooking and the elegance of understated flavors. Enjoy this wholesome and satisfying culinary experience!

When it comes to creating a dish that is visually appealing and texturally balanced, one of the most intriguing challenges is working with a “white-on-white” palette. This chicken recipe poached in coconut milk served with a creamy coconut cashew curry is a perfect example of how to achieve this balance. The flavors are mellow yet satisfying, providing a wholesome experience that is as delightful to the palate as it is to the eye.

Preparation Time: 20 minutes
Cooking time: 25-30 minutes
Serves: 3-4

Ingredients

• Skinless chicken breasts 2
• Coconut milk 1 cup
• Chicken broth 1 cup
• Garlic 4 cloves 
• Ginger small piece peeled and sliced (1 Tbsp)
• Whole peppercorns 6-7
• Bay leaf 1
• Cashews 12-14
• Coconut milk 1 cup
• Onion 1 finely chopped
• Cumin powder ¼ tsp
• Curry powder ¼ tsp
• Salt to taste
• Fresh cilantro or spring onion (for garnish)

Method

1. In a large pot, combine the coconut milk, chicken broth, half of garlic, and half of ginger. Bring to a gentle simmer over medium heat.
2. Place the chicken in the liquid and ensure they are fully submerged in the liquid. Poach the chicken for about 15-20 minutes, or until it is cooked through and tender.
3. Remove the chicken from the pot and set aside to cool slightly. Once cooled, you can cube or shred the chicken, depending on your preference. Strain the liquid and reserve it for later.
4. While the chicken is poaching, place the raw cashews in a bowl and cover with hot water. Let them soak for at least 15 minutes.
5. In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté until the onion is translucent. Take care not to caramelize them.
6. Drain the cashews and add them to the pan and saute for a minute. Add the cumin, curry powder, and salt to the skillet. Turn off the heat and let it cool down. Place this mixture in a blender along with the coconut milk. Blend until smooth and creamy. Pour the cashew and coconut milk mixture into the skillet and bring to a gentle simmer. Stir well and let the sauce simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
   If the sauce becomes too thick, you can add a splash of water or the reserved liquid to reach your desired consistency.
   Serve it with rice, and poached chicken and drizzle the reserved poaching liquid.