Ingredients
4
4 servings
- •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
Instructions
- Mix cream of coconut with hot water until smooth and well blended; set aside.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 716
- Carbohydrate: 76g
- Fat: 33g
- Fiber: 2g
- Protein: 30g
- Sugar: 70g
Related Recipes
Coconut Chicken
Curried Coconut Chicken
Air Fryer Coconut Chicken
Coconut Chicken Soup
Coconut Chicken Stir Fry
Spicy Tomato Coconut Chicken
Coconut Curry Chicken
Coconut Chicken with Green Beans
Green Coconut Chicken
Easy Raspberry Chicken with Coconut Rice
Thai Chicken Curry in Coconut Milk
