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Servings 0

Ingredients
  

  • 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
  • 14 oz can coconut milk
  • 1 cup chicken broth
  • 1 tsp turmeric powder
  • Optional: Serve over white rice or brown rice

Instructions
 

  • Begin by making the marinade paste. Use a food processor to blend onion, garlic, ginger, cinnamon, peppers, cilantro, curry, and salt 
  • 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.
  • Remove the cooked chicken and add the coconut milk and broth to the skillet
  • Stir in turmeric, then return the chicken. Allow it to simmer on medium-low heat for 15-20 minutes, until the chicken cooks to an internal temperature of 165 degrees F.
  • If serving with rice cook rice per instruction and serve chicken and sauce over rice.
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