Creamy Coconut Milk Chicken
This dish is packed with flavor and has a rich, creamy sauce that will leave you wanting more.
Ingredients
- 1-1/2 lb boneless skinless chicken breasts (1-inch to 1-1/2 inches thick).
- 1 teaspoon cumin
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper. (If you prefer spicy food 1 teaspoon cayenne Pepper. You can omit the cayenne pepper if you don't like spicy foods.
- 1 teaspoon salt or to your taste
- 1/4 teaspoon freshly ground black pepper or to your liking
- 3 tablespoons olive oils divided
- 1 finely chopped yellow onion
- 3 cloves garlic minced
- 2 cups of diced tomato seed or 1 can (14 ounces, diced tomatoes well drained).
- 1 can 14 ounces, unsweetened, light coconut milk
- For garnish chop fresh cilantro
Instructions
- Pat the chicken breasts dry with paper towels, then set aside.
- Combine cumin, paprika and cayenne pepper in a small bowl. Stir until well combined.
- Season chicken breasts with seasoning mix.
- In a large saucepan, heat 2 tablespoons olive oils over medium heat.
- Heat oil in a large saucepan. Add the chicken breasts to the pan and cook for 6 to 7 min each side or until golden and nearly cooked through. The size of your chicken breasts will determine the cooking time.
- Take out the chicken from the skillet. Place it on a plate and cover with a towel.
- Cook the onions in the remaining olive oil until they are tender and translucent.
- Add garlic to the mixture and cook for 30 seconds.
- Continue to sauté the tomatoes for 5 minutes or until they are soft.
- Add the coconut milk to the saucepan and bring it to a boil. Let simmer for 5 minutes or until sauce thickens.
- Cook the chicken breasts in the skillet for about 4 to 5 minutes or until cooked through. When the internal temperature of the chicken registers at 165°F, it is done.
- Adjust salt and pepper to sauce.
- Serve with cilantro or parsley.
