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ShareSpicy Coconut Chicken
Ingredients
- 8 boneless, skinless chicken thighs (2 pounds)
- 3/4 teaspoon salt, divided
- 1 cup chopped onions
- 1 tablespoon chopped garlic
- 3 plum tomatoes, diced
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon minced Scotch bonnet or habanero chile, or 1 teaspoon minced jalapeno with seeds
- 1 cup light coconut milk
- 1 tablespoon fresh lime juice
- Cooked rice (optional)
Directions
1. Sprinkle chicken with 1/2 teaspoon of the salt. Heat a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 3 minutes per side, until crisp and brown.
2. Transfer chicken to a plate. Add onions and garlic to drippings in skillet and cook 2 minutes, until softened. Add tomatoes, turmeric, chile and remaining 1/4 teaspoon salt; cook 2 minutes. Add chicken and coconut milk; bring to a boil. Reduce heat to medium and cook 10 to 12 minutes, stirring occasionally, until sauce is thickened. Remove from heat; stir in lime juice. Serve with rice, if desired.
Nutrition Facts
- Servings Per Recipe 4
- cal.(kcal)225,
- Fat, total(g)9,
- chol.(mg)114,
- sat. fat(g)3,
- carb.(g)9,
- fiber(g)1,
- pro.(g)29,
- sodium(mg)574,
- Percent Daily Values are based on a 2,000 calorie diet
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