Chicken in Coconut Cream Sauce

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Total Time
25mins
Prep
15 mins
Cook
10 mins

Ricotta cheese in an Indian dish? Try it! You won't know it's there. Plus, it adds protein and cuts the fat in this flavorful chicken. Add a little dried red pepper if you prefer some heat. I like to serve it without the hot pepper, as it pairs better with a coconutty/vanilla Chardonnay.

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Ingredients

Nutrition

Directions

  1. Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
  2. Spoon into a bowl.
  3. To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
  4. Stir in ricotta cheese and coconut milk.
  5. Set aside.
  6. Heat 1-2 tablespoons oil in skillet.
  7. Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
  8. Add coconut/cheese mixture to skillet and bring to a simmer.
  9. Lower heat, cover and simmer 10-12 minutes or until chicken is done.
  10. Serve over rice and top with fresh cilantro.