Delicious Coconut Milk Chicken
Prep Time: 10 mins
Total Time: 40 mins
Servings: 4
Adapted from: Diethood
Ingredients
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1 lb boneless, skinless chicken breasts
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1 tsp cumin
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1/2 tsp cayenne pepper
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1 tsp garlic salt or to taste
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2 tsp tumeric
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3 Tbs olive oil, divided
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3 garlic cloves, minced
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2 yellow onion, finely diced
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2 cup canned tomatoes, crushed
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14 oz roasted red peppers, drained
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1 can coconut milk, unsweetened, light 14 oz.
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1 Tbs lemon juice
Directions
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Make sure chicken breasts are trimmed of any fat, pat dry with a paper tower to ensure seasoning goes on evenly.
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Using a fork mix together all seasonings and break apart any clumps.
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Dip chicken breasts into the mixture and coat all sides evenly.
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Heat 2 tablespoons of olive oil in a large skillet.
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Add chicken breasts to the heated oil and cook until chicken is browned on each side.
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Add the other tablespoon of olive oil into the hot skillet and immediately add onions, sauté until translucent. Add in garlic until fragrant.
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Add tomatoes and roasted red peppers and continue to cook for 5 minutes, or until tomatoes are soft.
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Stir in the coconut milk and bring to a simmer; simmer until sauce thickens.
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Add chicken back into the pan and cook all together until chicken has reached an internal temperature of 165F.
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Garnish with squeezed lemon juice, cilantro or green onion. Optional- serve with rice.