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  • 4-6 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 red bell pepper, diced
  • 2-3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon turmeric
  • 1 (13.6 oz.) can coconut milk
  • 2 tablespoons lime juice
  • 1/2 cup heavy cream
  • 1-2 tablespoons chopped fresh cilantro

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm.
  2. Add the onion, bell pepper and garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften.
  3. In a small bowl, whisk together the chicken stock and cornstarch. Add to the skillet, along with the red chili flakes and turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly.
  4. Stir in the coconut milk and simmer for another 3-5 minutes. Stir in the lime juice and cream, then return the chicken to the pan. Season with salt and pepper, to taste. Continue to cook for an additional 5-10 minutes, or until chicken is completely cooked through. Sprinkle with fresh cilantro before serving.

This article and recipe adapted from this site

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