chicken in coconut sauce

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.