- 2-small Onion
- 1-thumb size Ginger
- 3-Clove Garlic
- 1-1/2 tsp Turmeric
- 1-tsp Brown Sugar
- 1-cup Coconut Milk
- 1 -cup Cooking Cream
- 2-6oz -Chicken Breast (Grilled)
- Chive & Thyme
- Salt & pepper to taste
- 1-tsp lime juice
First things first, rules for the class: “There’s no homework, but plenty detention.” Guess that means you’re expected to be in the kitchen often.
In this cooking session at True Blue Bay Resort, the item on the menu was Turmeric Chicken. We were happy to have Dominique Serafini in class with us today, a French artist who recently did a piece commemorating the 50th anniversary of the Bianca C’s sinking. In this session he quickly did a sketch of Esther and Omega doing what they do best.
Blend or chop onion, ginger, garlic, and chive and thyme together to make sauce. Sautee in hot oil on low heat, add turmeric until yellow colour appears. In Grenada, tumeric is locally called “saffron”, do not add too much of it as it may turn out bitter. Add the sugar and continue sauteing.
Next, add coconut milk and lime juice and bring to a boil. While sauce is boiling add cooking cream, stir until sauce thickens. In another pot, over low heat, add strips of grilled chicken breasts and pour sauce over the chicken. Simmer until the chicken takes the colour of the sauce.
Quick Tip from Esther and Omega
The chicken can be substituted with fish or vegetables if you’re having vegetarians over for dinner!