Title: Curried Chicken in Coconut
Source: Caribbean Cooking Cookbook
* I used an electric wok.
In a large heavy skillet, heat the olive oil, add the cubed chicken and
brown on all sides for about 5 minutes; remove. Add the chicken stock,
wine, curry powder, salt, and pepper and stir well. Let this simmer over
moderate heat, stirring occasionally, for about 5 minutes.
Stir in the green and red peppers, carrots, broccoli, coconut cream, and
the shredded coconut. Simmer again for 10 minutes, stirring occasionally,
or until the vegetables are tender. Add enough of the cornstarch to
thicken the sauce.
Serve over rice.