Spicy Coconut Cream Chicken
Spicy Coconut Cream Chicken is made with seared chicken slices, combined with rich and creamy coconut sauce infused with a kick of spicy goodness.
Equipment
- Cast iron skillet
- Mixing bowls
- Tongs
- knife
- cutting board
Ingredients
SPICES
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon red chili pepper flakes
- 1 teaspoon fine sea salt
MAIN INGREDIENTS
- 1 pound skinless boneless chicken breast, sliced
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, sliced
- 2 cups diced tomatoes or 15 oz. canned diced tomatoes
- 2 stalks green onions, sliced
Instructions
SPICES
- Combine all ingredients for spices in a small bowl. Add salt and mix to combine.
- Add half of the spices to the chicken, and toss to coat evenly.
- Heat a pan with oil over medium-high heat. Add the chicken and sear on both sides until browned. Do not overcook, it will continue to cook when added to the sauce. Set them aside.
- Use the same pan, and add more oil. Saute onion until tender, and add the garlic continue sauteing until aromatic.
- Add jalapeno, tomatoes, and the rest of the spices, then stir to combine. Pour the coconut cream, and simmer until reduced and thickened.
- Add the chicken back into the pan, and simmer until they are heated through. Garnish with green onions.
Video
Notes
- When searing the chicken, make sure the oil is hot enough. This process allows the protein to release all the flavor from the meat. Cook in batches to avoid crowding the pan. Don't let the temperature of the oil come down as it will steam the meat instead of getting a nice golden brown color.
- If you don't want spicy food, you can remove the seeds from the jalapeno pepper. Or reduce the amount of red chili pepper flakes.