Certainly! Here's a delicious recipe for creamy coconut milk chicken:
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons coconut oil or olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (13.5 oz) coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- Juice of 1 lime
- Fresh cilantro leaves for garnish (optional)
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Instructions:
Season the chicken:
Season the chicken breasts with salt and pepper to taste on both sides.
Sear the chicken:
In a large skillet, heat the coconut oil or olive oil over medium-high heat. Add the seasoned chicken breasts to the skillet and cook until golden brown on both sides and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
Saute the vegetables:
In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 2-3 minutes. Add the sliced red and yellow bell peppers to the skillet and cook for an additional 3-4 minutes, until the peppers are tender-crisp.
Prepare the sauce:
Pour the coconut milk into the skillet with the sautéed vegetables. Stir in the curry powder, ground ginger, ground turmeric, and paprika. Bring the mixture to a simmer, then reduce the heat to low.
Simmer:
Return the cooked chicken breasts to the skillet, nestling them into the coconut milk sauce. Allow the chicken to simmer in the sauce for 5-7 minutes, allowing the flavors to meld together and the chicken to absorb some of the sauce.
Finish and serve:
Squeeze the juice of one lime over the chicken and sauce. Garnish with fresh cilantro leaves if desired. Serve the creamy coconut milk chicken hot, over cooked rice, cauliflower rice, or with your favorite side dishes.
This creamy coconut milk chicken is flavorful, aromatic, and perfect for a cozy dinner. Enjoy the rich and creamy sauce infused with coconut and spices!
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