Chicken In Coconut Sauce
Description
An Indonesian-inspired coconut sauce for chicken made with cream of coconut, garlic, onions, and spices. Serve over hot cooked rice for a great-tasting meal.
Ingredients
•
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
Directions
1
Mix cream of coconut with hot water until smooth and well blended; set aside.
2
Heat oil in a large skillet over medium-high heat; place chicken breasts into hot oil and fry until golden brown but still pink inside, about 5 minutes per side. Transfer chicken breasts to a paper towel-lined plate; sprinkle with lemon juice, ginger, chili powder, salt, and pepper.
3
Place onions and garlic into the skillet over medium heat; cook and stir until soft and translucent, about 5 minutes. Return chicken breasts to the skillet on top of cooked onions and garlic; pour coconut cream mixture over chicken. Reduce heat to medium-low; simmer until chicken is cooked through and sauce has thickened, about 35 minutes.