Cooking Instructions
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Step 1
Rinse and pat dry the
Boneless, Skinless Chicken Breasts (4)
. Butterfly each breast by cutting through the thickest part of the middle with a very sharp knife and making two fillets out of each one.
Step 2
Season both sides with
Salt (to taste)
and
Ground Black Pepper (to taste)
. In a small bowl, prepare the
Ground Turmeric (1/2 Tbsp)
,
Ground Coriander (1 tsp)
, and
Ground Cumin (1/2 Tbsp)
Set aside.
Step 3
Place
Coconut Oil (2 Tbsp)
in a skillet and heat it. Once it is hot, start browning the chicken on both sides. Work in batches and place on a paper towel lined plate. Set the browned chicken aside.
Step 4
Add the
Onion (1)
to the skillet. Cook for about 5 minutes until it is softened and translucent.
Step 5
Make a well in the middle and add the remaining
Coconut Oil (1 tsp)
. Add the turmeric spice mix. Allow the spices to cook for a couple of minutes.
Step 6
Add the
Garlic (5 cloves)
,
Fresh Ginger (1 Tbsp)
and
Chili Pepper (1)
.
Step 7
Add the
Chicken Broth (1 cup)
,
Coconut Milk (14 fl oz)
, and
Tomatoes (3)
. Mix everything together.
Step 8
Return the chicken to the pan. Simmer for 15 to 20 minutes until the chicken is completely cooked through. Taste to check for
Salt (to taste)
. Adjust if needed.
Step 9
Serve over
Pasta (to taste)
and top with some
Fresh Parsley (1 handful)
. Enjoy!
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