In two days, I received a box containing 12 cases of coconut water. The package said "organic" and "no preservatives". I like the "no preservatives" part. Since I came to US from India, I have tried numerous coconut water products and was never quite satisfied. That was all because of their chemical taste from preservatives. Specially the flavored coconut waters. Those are just disgusting. I don't want to say disgusting, but yes, they are disgusting. See, now I have said it three times.
Opened one case right away. You know what, this one doesn't have that chemical taste. Took a few more sips. This one actually tastes quite like the real thing. Some more sips. It could be little sweeter. But you know what, when you buy a green coconut it's not always sweet. Only when it starts to ripen, the water gets sweeter. Another few sips. This one is really good. I like it. But (there is always a but) it is a little expensive compared to the others that are available. I just checked the price and it is $29 for a pack of 12 cases on Amazon.
I love to drink and cook with coconut water. Today however I haven't used coconut water in this recipe but you can definitely use COCOZIA in it.
Sometimes, many who are not comfortable with spicy or hot curries think that they can't enjoy Indian restaurant food because it is always spicy. I had to prove this wrong to one of my colleagues. I took him to an Indian restaurant and chose few non-spicy food from the menu. He was very surprised and happy at the end of his meal. Yes, I proved my point (pumping fist into the air!). So, what I chose for the entree was Coconut chicken! Here is my homemade version. And might I add, it's better than the restaurant.
Chicken Coconut Curry (today's foodie alliteration): you need (for 3-4 servings)
1.5 lb boneless skinless chicken, (breast or thighs) cut into small bite size pieces. [I have used chicken breasts here.]
3 tablespoon vegetable or canola or coconut oil
1 medium yellow onion, chopped
1 medium tomato, chopped
1½ tablespoon fresh ginger paste
1 teaspoon fresh garlic paste
1½ teaspoon of cumin powder
½ teaspoon cayenne pepper (use less or more)
¼ teaspoon turmeric
½ teaspoon sugar
1 13.5 fl. oz can of Goya coconut milk
Salt for seasoning
Coconut water (optional)
Heat a medium pan on medium heat with oil.
Add the onions and fry till pink. Add the ginger, garlic, cumin, cayenne and turmeric. Mix the spices with the onion and cook till the raw smell of ginger and garlic is almost gone.
Add the chicken pieces. Add salt for seasoning. Mix and cook till the chicken is half cooked and the raw smell of spices is completely gone.
Add the chopped tomato and cook till the tomato is soft and integrated with the spices.
Then add the coconut milk and sugar. Taste for salt. Add more cayenne pepper if you like, but I prefer this curry to be mild.
Simmer for 10 min or till the chicken is cooked completely and the gravy thickens.
You may add coconut water to thin out the curry to your desired consistency.
Serve hot with rice or bread.
Note: You may also add ¼ cup thawed fresh shredded coconut at the end to the gravy.