Easy Cilantro Chicken in Creamy Sauce

I’m thrilled to share with you another easy recipe from the White Grass Cafe Cross Country Cooking Recipe Book. It’s a privilege to bring a slice of their cookbook to you.

This recipe is perfect for cilantro lovers. And for incorporating this week’s haul from our Fresh Produce box, especially the fresh cilantro from Meacham Urban Farm.

Imagine the warmth and comfort of a meal that melds the depth of spices with the creamy richness of coconut milk, and tender pieces of chicken. This dish is remarkably versatile, easily accommodating your favorite vegetables, and  making it a perfect match for our fresh produce box.

Simple Ingredients List:

• 1 medium onion
• 5 cloves garlic
• 3 tbsp fresh ginger, grated
• 1 tsp cinnamon
• 1 tsp crushed red peppers (for a mild-medium heat)
• 1/3 cup fresh cilantro
• 1 tbsp curry powder
• 1 tsp salt
• 2 tbsp vegetable oil or olive oil
• 6 boneless skinless chicken breasts or boneless chicken thighs with even thickness
• 1 14oz can coconut milk
• 1 cup chicken broth
• 1 tsp turmeric powder
• Optional: Serve over white rice or brown rice

For an extra zing, consider a splash of fresh lime juice or lime zest to brighten the creamy sauce.

Directions:

Begin by making the marinade paste. Use a food processor to blend onion, garlic, ginger, cinnamon, peppers, cilantro, curry, and salt into a harmonious mix. This paste not only infuses the chicken with flavor but also tenderizes it to perfection.

Next, coat the chicken with the cilantro mixture, ensuring every nook and cranny is covered. Place chicken in a plastic bag or airtight container, and set it in the refrigerator to marinate for at least two hours.

In a large skillet over medium-high heat, add your choice of oil and sear the chicken on each side until it achieves a golden brown color. Should the chicken stick, add a little water to release it from the pan.

Following this, remove the cooked chicken and add the coconut milk and broth to the skillet. Stir in turmeric, then return the chicken to the delicious sauce. Allow it to simmer on medium-low heat for 15-20 minutes, until the chicken cooks to an internal temperature of 165 degrees F.

A pro tip here is to have an instant-read thermometer or meat thermometer handy. It’s a lifesaver, especially when cooking meat in sauce, making less guesswork to ensure its doneness.

Helpful Tips:

This dish is deceptively simple. You can even make the marinade ahead of time. Prepare the paste during your meal prep sessions to have it ready for those busy weeknights. It’s an easy way to add make your next favorite recipe for your whole family.

Your kitchen is about to be filled with the aroma of spices, the warmth of cooking, and a delicious dinner, all thanks to this beloved recipe from the White Grass Cafe Cross Country Cooking Recipe Book.

This post may contain affiliate links, meaning if you decide to make a purchase via my links, I may earn a commission at no additional cost to you.

Instant Read Thermometer

This week’s Fresh Produce Box – asimplerplace.shop​