Cream of Coconut Chicken
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb chicken tenders
- 1⁄2 cup finely chopped sweet onion
- 1⁄4 cup carrot, shredded
- 3 garlic cloves, minced
- 1 tablespoon jalapeno pepper
- 1 teaspoon chili pepper
- 1 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 2 tablespoons lemon juice
- 1 (15 ounce) can cream of coconut
- 2 tablespoons extra virgin olive oil
directions
- In a large skillet, over med-high heat, sauté onion and garlic.
- Cut chicken into medium size pieces and place in skillet and brown both sides.
- Reduce heat to medium.
- Add carrots and jalapeno peppers, continue cooking.
- Add spices to coconut milk and mix well.
- Pour mixture over chicken in skillet and cover.
- Continue to cook over medium heat until chicken is done; about 30 minutes.
- Stir occasionally to keep from sticking.
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Reviews
-
This is an absolutely no fail recipe. After cooking this dish twice I changed a few things. I marinated my chicken around 15 minutes in the garlic and real minced ginger, I used equal parts of ginger and garlic. Then I doubled the jalapeno, and added a can of chunk pineapple drained in the last five to ten minutes of cooking. Also I do not stir fry with olive oil it changes the composition and can be toxic at high temperatures. Use I use peanut oil but any high heat resistant oil will do. I served with stir fried baby bok choy and snow peas w/large angle sliced carrots.
RECIPE SUBMITTED BY
Jacqueline in KY
United States