Nirvana Chicken (Passover)

Name: Nirvana Chicken (Passover)
Ingredients: 4 tablespoons margarine; 1 -2 tablespoon red curry powder or 1 -2 tablespoon madras curry; 1/2 cup fruity white wine, Riesling and Gewurztraminer are good; 8 chicken pieces, approx. 13 . 5 lbs; 1 cup Chinese duck sauce, Gold's brand is good; 1/4 cup coconut, shredded; 1 tablespoon scallion, finely chopped; 2 tablespoons toasted almonds, finely chopped, peanuts if not making for Passover

8 ingredients

9 steps

Ingredients

4 tablespoons margarine
1 -2 tablespoon red curry powder or 1 -2 tablespoon madras curry
1/2 cup fruity white wine, Riesling and Gewurztraminer are good
8 chicken pieces, approx. 13 . 5 lbs
1 cup Chinese duck sauce, Gold's brand is good
1/4 cup coconut, shredded
1 tablespoon scallion, finely chopped
2 tablespoons toasted almonds, finely chopped, peanuts if not making for Passover

Directions

1

Melt margarine in a saucepan and stir in the curry powder.
2

Cook for 2-3 minutes and then add the wine.
3

Remove from the heat.
4

Wash and pat dry the chicken pieces and place in a roasting pan and baste with the curry sauce.
5

Bake for 20 minutes at 350 degrees F.
6

Spread the duck sauce over the chicken pieces and bake another 30 minutes, or until chicken is tender.
7

Place chicken pieces on a serving platter.
8

Heat the sauce and pan drippings in a clean 1 quart saucepan over a high flame and cook until the sauce is reduced by 1/3.
9

Pour the sauce over the chicken and sprinkle with the coconut, scallions and nuts.