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.

MAKES: 1½ cups (360 ml)

PREP TIME: 5 minutes

COOK TIME: 15 minutes

INGREDIENTS:

• 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 (240 ml) chicken stock
• 1 cup (240 ml) coconut milk
• Juice of 1 lemon
• 1 tsp (5 ml) maple syrup
• 1 cup (180 g) cubed white sweet potato
• 1 tsp (6 g) salt
• ¼ tsp cardamom

INSTRUCTIONS:

1. Sauté the Aromatics

• Heat the oil in a medium saucepan over medium-low heat.
• Add the shallots, ginger and garlic.
• Sauté for 4 to 5 minutes or until the shallots are softened.

2. Add the Spices

• Add the turmeric, cinnamon and white pepper to the pan.
• Sauté, stirring, for 30 seconds more.

3. Mix in the Liquids

• Pour in the chicken stock and mix well.
• Add the coconut milk, lemon juice and maple syrup.
• Mix very well.

4. Add the Sweet Potato

• Add the sweet potato cubes to the saucepan.
• Reduce heat to a low simmer.
• Simmer for 15 to 20 minutes or until the sweet potato is fork tender.

5. Season and Simmer

• Season with salt and cardamom.
• Simmer 1 to 2 minutes more.

6. Blend and Adjust Consistency

• 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.

7. Serve

• 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.