Caribbean Chicken with Coconut Rice

Cooking Instructions

Mix flour, curry powder, salt and pepper in a large, sturdy plastic food bag. Add chicken; toss to coat.

Shake can of coconut milk vigorously; pour into a 4-cup measure. Add water to equal 3 cups.

Stir coconut in a deep, large nonstick skillet over medium heat 3 minutes or until golden. Transfer to a small bowl.

Wipe skillet with a paper towel. Add 1⁄2 Tbsp oil and heat over medium-high heat. Add half the chicken and, turning once, cook 3 to 4 minutes until golden brown. Transfer to a bowl. Repeat with remaining oil and chicken (save flour mixture remaining in bag); return other half of chicken and any juices to skillet.

Whisk flour mixture in bag into coconut-milk mixture. Add to skillet along with the rice, carrots, raisins and all but 2 Tbsp toasted coconut. Stir to mix well.

Bring to a boil, reduce heat, cover and simmer, stirring 2 or 3 times, 20 to 25 minutes or until rice is tender and liquid absorbed. Sprinkle with reserved coconut.

Good with wedges of refreshing honeydew melon and a twist of lime.