Delicious Coconut Milk Chicken

Adapted from: Diethood

Prep Time:
10 Minutes
Cook Time:
40 Minutes
Serves:
4 Servings

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic salt, or to taste
  • 2 teaspoons turmeric
  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • 2 yellow onions, finely diced
  • 2 cups canned tomatoes, crushed
  • 14 oz roasted red peppers, drained
  • 1 can (14 oz) coconut milk, unsweetened, light
  • 1 tablespoon lemon juice

Preparation

  1. Make sure chicken breasts are trimmed of any fat, and pat dry with a paper towel to ensure seasoning goes on evenly.
  2. Using a fork, mix together all seasonings and break apart any clumps.
  3. Dip chicken breasts into the mixture and coat all sides evenly.
  4. Heat 2 tablespoons of olive oil in a large skillet.
  5. Add chicken breasts to the heated oil and cook until chicken is browned on each side.
  6. Add the other tablespoon of olive oil into the hot skillet and immediately add onions; sauté until translucent. Add in garlic until fragrant.
  7. Add tomatoes and roasted red peppers, and continue to cook for 5 minutes, or until tomatoes are soft.
  8. Stir in the coconut milk and bring to a simmer; simmer until sauce thickens.
  9. Add chicken back into the pan and cook all together until chicken has reached an internal temperature of 165°F.
  10. Garnish with squeezed lemon juice, cilantro, or green onion. Optional: Serve with rice.
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