Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Coconut Chicken is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Coconut Chicken is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have coconut chicken using 12 ingredients and 7 steps. Here is how you cook it.
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The ingredients needed to make Coconut Chicken:
- Take 2 lbs boneless skinless chicken breast
- Make ready Salt
- Take Pepper
- Take 1 1/2 tblsp Olive oil
- Prepare 2 tblsp turmeric powder
- Get 1 onion thinly sliced
- Take 2 cloves garlic
- Prepare 14 oz coconut milk
- Get 8 oz tomatoe sauce
- Prepare 14.5 oz diced tomatoes
- Get 3 tblsp sugar
- Take Chilli powder (optional depending on how spicy you want it)
HOW TO MAKE COCONUT MILK CHICKEN Prepare the Chicken Breasts: Pat dry the chicken breasts with paper towels and set aside. Combine spices, herbs, salt, and pepper in a small bowl. Rub seasoning mixture all over chicken breasts. To fry up the chicken pieces, heat a large skillet, frying pan, wok, or Dutch oven with the coconut oil over medium high heat.
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Steps to make Coconut Chicken:
- Cut chicken into 1/2 inch pieces and season with salt and pepper to taste
- Heat oil and turmeric powder over medium heat for 2 minutes (also chilli powder for a spicier end product)
- Add onions and garlic and cook for for 1 minute
- Add chicken tossing to cover and cook until chicken is white all the way through.
- Pour coconut milk, tomatoe sauce, diced tomatoes, sugar into pan and stir
- Cover and simmer over medium low heat stirring occasionally for 30 to 40 minutes
- Serve over rice
Rub seasoning mixture all over chicken breasts. To fry up the chicken pieces, heat a large skillet, frying pan, wok, or Dutch oven with the coconut oil over medium high heat. The oil should begin to shimmer and be just about to start smoking when it is hot enough to fry the battered chicken. Shake off the excess batter from the chicken when transferring into the heated oil. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar.
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