Coconut Curry Chicken

This is another recipe that started with a trip to a restaurant.  I love that I can "dissect" a dish with my taste-buds and then work to recreate it.  Its more fun than most people know how to have in the kitchen.

I'm not sure if this technically qualifies as a curry, but its definitely got curry in it!  If you don't like the texture of coconut, you can leave that out at the end, and just thicken the gravy with more corn-starch slurry or more chicken.

INGREDIENTS

1 small whole chicken (or 4-5 boneless skinless chicken breasts)
Salt & pepper
1 can (13.5 oz) coconut milk (shake well)
1 cup chicken broth (more if needed)
1/4 - 1/2 cup sugar (to taste)
1/4 - 1/2 tsp ground ginger (to taste)
1 Tbsp (approx) curry powder (to taste)
1/2 cup water
1 Tbsp corn starch (more if needed)
Shredded sweetened coconut (3/4 - 1 cup)

DIRECTIONS

Poach chicken.  Shred.  (Not sure how to do this?  Google it).

Combine milk, broth, sugar, ginger, and curry powder in sauce pan or skillet with high sides.  Heat til sugar is dissolved, stirring frequently.  Add chicken and cook approximately 10 minutes.  Combine water and corn starch in seal-able container; shake.  Add enough to gravy for desired consistency (leave a little "watery" as the coconut will thicken the gravy further).  Add coconut.  Serve over rice.