Kind of happy to see the rain today. Hoping it takes care of the ridiculous amount of pollen out there. My porch, driveway, patio and everything on them are pretty much all the same yellowish/green color and it’s disgusting. And if I have to go out and clean it all off I would be sneezing my head off. Maybe next week we can actually open some windows.
Last week while staying indoors, mostly because of the pollen, this year it’s killing me. Last year I think I took 2 allergy pills all season. mostly because it rained every other day. OK I’ll stop complaining and share with you a recipe I have been playing around with. Chicken might be my favorite protein, there I said it. I have been fascinated with curry and coconut milk and have made a few dishes with them together and on their own. This dish was made with just unsweetend coconut milk and everytime I make it hubby says, this is really good I like it alot. I had it for lunch a few times and I really like it alot. I made jasmin rice in my rice cooker and am looking forward to making it again. This time around I added some asparagus from my garden and for color. Give it a try and then you can play around with it to make it your own.
Creamy Coconut Milk Chicken
Equipment
- 1 large skillet
Ingredients
- 1 package boneless skinless chicken thighs I prefer Bell & Evans
- 1½ teaspoons kosher salt
- 1½ teaspoon cajun spice mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium onion diced
- 5-6 cloves garlic minced
- 2 teaspoons ginger fresh is best, I used what I had on hand
- 1½ cups chicken stock or broth
- 1 fresh lime juiced
- 1 tablespoon brown sugar
- 3 teaspoons soy sauce
- 1 15 ounce can unsweetend coconut milk
Instructions
- In a small dish mix all your seasoning spices together. Sprinkle all over the chicken. In your skillet set over medium-high heat add some olive oil or coconut oil. Add the chicken top side down first. Sear for 3-5 minutes or until they release from the pan without scraping them. They should be browned and almost cooked through. Turning once let them brown for another 3-5 minutes. Then remove to a plate and set aside.
- Using the same skillet, over medum heat, add more oil if needed and then add the onions and saute for 3-4 minutes, stirring often. Once they are translucent add the garlic and ginger and cook for another minute.
- Add the chicken stock and bring to a boil. Reduce to a simmer for 5-8 minutes, stir in the lime juice, brown sugar and soy sauce. Once reduced add the coconut milk. If you want the liquid thicker you can mix 1 tablespoon of corn starch with 1 tablespoon of water and add this to help thicken your sauce.
- Add the chicken back to the skillet. Cover and cook for another minute or two, or until the chicken is cooked through.
- Serve over white rice