This is a relatively new recipe I came across that I thoroughly enjoy. I tweaked the original recipe to make it completely shelf stable and it’s now a permanent part of my food storage repertoire. Hope you enjoy it!

Coconut Curry Chicken

Ingredients:

• 1 quart canned chicken
• 1-2 Tbsp vegetable oil
• 1 tsp Chinese 5-Spice powder
• 1 tsp ginger powder
• 2 Tbsp dried onion flakes
• 1 (4 oz) can green chilies, drained
• 1 (15 oz) can mixed vegetables with potatoes, drained
• 1 (8 oz) can bamboo shoots, drained
• 1/2 cup coconut milk*
• 1 1/2 tsp curry powder
• 1 tsp salt
• 1 cup water
• 1 tsp cornstarch, plus 1/4 cup water

Directions:
(*Tip: Use whatever coconut milk is left in the can to make coconut rice to serve with this dish. Recipe follows.)
-Heat the oil in a large skillet over medium heat. Meanwhile, place your canned chicken in a colander and give it a rinse (this helps get rid of the ‘canned’ scent and flavor).
-Place the chicken in the oil, sprinkle the Chinese 5-Spice powder on it, and then lightly saute for about 1-2 minutes.
-Add in the ginger powder, dried onion, and green chilies. Saute for about another 2 minutes.
-Stir in the canned veggies, bamboo shoots, coconut milk, curry powder, salt, and water.
-Mix together the cornstarch and 1/4 cup water in a small bowl. Add it to the skillet while stirring and then mix it in thoroughly with the other ingredients.
-Simmer for about 10 minutes.
-Serve over coconut rice and with soy sauce for those who would like it. (Hubby likes to add the soy sauce. I like it the way it is.)
-Makes 6-8 servings.
(Adapted from Goof Proof Coconut Curry Chicken on Allrecipes.com)

Coconut Rice

Ingredients:

• 2 cups white rice (jasmine rice if you’ve got it, otherwise just plain long-grain will do)
• 3 1/2 cups liquid (ideally, 2 cups coconut milk and 1 1/2 cups water. But just use whatever coconut milk is left from the recipe above and water for the remaining liquid amount)
• 3/4 cup dry, shredded unsweetened coconut (the baking kind)
• 1/4 cup sugar
• 1 tsp salt
• 1-2 Tbsp toasted coconut for garnish (optional)

Directions:
I just stick it all in the rice cooker (minus the toasted coconut), give it a quick stir, and let it go! But here are the original directions (particularly useful if there is no electricity )…
-Place rice, coconut milk, water, shredded coconut, sugar and salt in a pot and set over medium-high heat.
-Stir until liquid comes to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
-Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
-When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
-When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt and sugar, adding a little more if needed. Top with a sprinkling of toasted coconut, and ENJOY!
-To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown.
(Adapted from Asian Coconut Rice at EntertainingRecipes.org)