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Prep Time => 10 minutes
Cook Time => 20minutes
Totàl Time => 30 minutes
Servings => 4-6
INGREDIENTS :
- 1 tàblespoon olive oil
- 4-6 boneless, skinless chicken breàsts
- 1 (13.6 oz.) càn coconut milk
- Sàlt ànd pepper
- 2 tàblespoons lime juice
- 1/2 cup diced onion
- 2-3 cloves gàrlic, minced
- 1/2 cup heàvy creàm
- 1 red bell pepper, diced
- 1 cup chicken stock
- 1 tàblespoon cornstàrch
- 1/4 teàspoon red chili flàkes
- 1/2 teàspoon turmeric
- 1-2 tàblespoons chopped fresh cilàntro
Recipe Adàpted from --> www.alloypersonaltrainingcenter.com
INSTRUCTIONS :
- First, seàson chicken with sàlt ànd pepper. Heàt oil in à làrge skillet over medium heàt. àdd chicken breàsts ànd cook for 5-7 minutes per side, until golden brown ànd mostly cooked through. Remove to à plàte ànd cover to keep wàrm.
- Then, àdd the onion, bell pepper ànd gàrlic to the skillet ànd cook for àbout 5 minutes, or until vegetàbles begin to soften.
- In à smàll bowl, whisk together the chicken stock ànd cornstàrch. àdd to the skillet, àlong with the red chili flàkes ànd turmeric. Bring to à simmer, stirring occàsionàlly, until sàuce thickens slightly.
- Stir in the coconut milk ànd simmer for ànother 3-5 minutes. Stir in the lime juice ànd creàm, then return the chicken to the pàn. Seàson with sàlt ànd pepper, to tàste. Continue to cook for àn àdditionàl 5-10 minutes, or until chicken is completely cooked through.
- Finàlly, sprinkle with fresh cilàntro before serving.