April 11, 2013

CURRY COCONUT CHICKEN




1 lb – Boneless skinless chicken breasts
1 (14oz) can – Light Coconut Milk
1 Tbsp – Ginger Paste
1 tsp – Curry Seasoning
1/2 tsp – Hot chili sauce
1 tsp – Light soy sauce
1/2 tsp – Sesame Chili Oil
1/4 cup – Fresh cilantro, chopped
1/8 cup – Green onion, chopped
1 tsp – Extra virgin olive oil

Preheat a large skillet over medium-high heat with olive oil.

Once skillet is warm add chicken.  Cook each side for 5 minutes.  Turn heat down to low-medium and put on a lid. 

In a bowl mix coconut milk, ginger, curry, chili sauce, soy sauce, and green onion.  Mix well.  Pour mixture over chicken, sprinkle cilantro over chicken, and then cover with a lid.  

Cook chicken for 20-25 minutes or until chicken is no longer pink.



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