One Pan Saucy Coconut Chicken
Ingredients
The Chicken
-
1½
pounds
Boneless, Skinless Chicken Breast
-
1
teaspoon
Paprika
-
1
teaspoon
Cumin
-
¼
teaspoon
Ground Coriander
-
to taste
Sea Salt
-
to taste
Ground Black Pepper
The Creamy Coconut Sauce
-
1
tablespoon
Olive Oil
-
1
medium
Onion, diced
-
4
cloves
Garlic, mashed
-
½
teaspoon
Ground Paprika
-
¼
teaspoon
Ground Cumin
-
¼
cup
Tomato Paste
-
¼
cup
Unsweetened Shredded Coconut
-
1
can
Full-Fat Coconut Milk
-
¼
cup
Cilantro, chopped
-
1
Lime, to squeeze on top
Instructions
- Prepare the chicken by patting it dry and seasoning both sides with paprika, cumin, ground coriander, sea salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken undisturbed for 4-5 minutes, then flip and cook for another 4-5 minutes.
- Remove the chicken from the pan and add more olive oil, then sauté diced onion and mashed garlic.
- Add the remaining seasonings and tomato paste, cooking for 2-3 minutes.
- Pour in the coconut milk and mix until a thick sauce forms.
- Return the chicken to the skillet, coating it in the sauce, and cook for a few more minutes until fully cooked.
- Remove from heat, squeeze lime juice on top, and serve over rice.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
25g
Total carbohydrates
15g
Total protein
30g
Sodium
300mg
Cholesterol
80mg
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