Chicken In Coconut Sauce Recipe

Ingredients
<br>- 1 (15 ounce) can cream of coconut
<br>- 1 cup hot water
<br>- 3 tablespoons vegetable oil
<br>- 4  skinless, boneless chicken breast halves
<br>- 1 tablespoon lemon juice
<br>- 1 teaspoon ground ginger
<br>- 1 teaspoon chili powder
<br>- salt and pepper to taste
<br>- 2  onions, chopped
<br>- 3 cloves garlic, peeled and crushed
<br><p></p>Directions
<br>step 1: Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
<br>step 2: 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.
<br>step 3: 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.
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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
step 1: Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
step 2: 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.
step 3: 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.

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