Coconut Cream And Turmeric Sauce
Both coconut and turmeric fall into the realm of newly popular superfoods, and together they are a healthy food powerhouse. We like to use fresh turmeric for this sauce, both for its milder flavor that combines well with the sweetness of the coconut and the white sweet potato (found in Caribbean markets), as well as its deep orange hue.
This complex sauce, redolent with the warmth of ginger and cardamom, can be used two ways—either as a simmering sauce or a spoon-over sauce. To simmer chicken, simply add the chicken pieces to the sauce before reducing it and simmer on medium low heat. You can also make this sauce separately and spoon over chicken or turkey that you have prepared by your favorite dry heat method such as roasting or searing.
Ingrediënten
MAKES: 1½ cups (360 ml)
- 2 tbsp 30 ml vegetable or coconut oil
- ½ cup 121 g chopped shallots
- 2 tbsp 29 g peeled and grated ginger
- 2 cloves garlic minced
- 4 tbsp 34 g fresh grated turmeric or 2 tbsp (19 g) turmeric powder
- ¼ tsp ground cinnamon
- ¼ tsp white pepper
- 1 cup chicken stock 240 ml
- 1 cup coconut milk 240 ml
- Juice of 1 lemon
- 1 tsp maple syrup 5 ml
- 1 cup 180 g cubed white sweet potato
- 1 tsp 6 g salt
- ¼ tsp cardamom
Instructies
- Heat the oil in a medium saucepan over medium-low heat and add the shallots, ginger and garlic.
- Sauté for 4 to 5 minutes or until the shallots are softened.
- Add the turmeric, cinnamon and white pepper and sauté, stirring, for 30 seconds more.
- Pour in the stock and mix well.
- Add the coconut milk, lemon juice and maple syrup.
- Mix very well.
- Add the sweet potato and reduce heat to a low simmer.
- Simmer for 15 to 20 minutes or until the sweet potato is fork tender.
- Season with salt and cardamom and simmer 1 to 2 minutes more.
- Pour the sauce into a food processor or high-powered blender and purée until smooth.
- Return to the pan to reheat if necessary.
- Add a little more stock, if needed, or reduce for 15 or 20 minutes to achieve a sauce consistency.
- Serve over pan seared or roast chicken.
- If using as a simmer sauce, do not reduce and add raw, boneless chicken to the sauce and simmer until done, about 25 to 30 minutes.
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