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