- 1 (15 ounce) can cream of coconut
- 1 cup hot water
- 3 tablespoons vegetable oil
- 4 skinless, boneless chicken breast halves
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- salt and pepper to taste
- 2 onions, chopped
- 3 cloves garlic, peeled and crushed
- Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
- Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
- Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.
04/30/2018
recipepes.com
Chicken n Coconut Sauce, recipe
PT15M
PT1H
5
455 calories
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