Ingredients
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1 (15 ounce) can cream of coconut
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1 cup hot water
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3 tablespoons vegetable oil
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4 skinless, boneless chicken breast halves
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1 tablespoon lemon juice
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1 teaspoon ground ginger
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1 teaspoon chili powder
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salt and pepper to taste
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2 onions, chopped
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3 cloves garlic, peeled and crushed
Directions
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Mix cream of coconut with hot water until smooth and well blended; set aside.
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Heat oil in a large skillet over medium-high heat; place chicken breasts into hot oil and fry until golden brown but still pink inside, about 5 minutes per side. Transfer chicken breasts to a paper towel-lined plate; sprinkle with lemon juice, ginger, chili powder, salt, and pepper.
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Place onions and garlic into the skillet over medium heat; cook and stir until soft and translucent, about 5 minutes. Return chicken breasts to the skillet on top of cooked onions and garlic; pour coconut cream mixture over chicken. Reduce heat to medium-low; simmer until chicken is cooked through and sauce has thickened, about 35 minutes.
Nutrition Facts (per serving)
| 716 | Calories |
| 33g | Fat |
| 76g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 716 | |
| % Daily Value * | |
| Total Fat 33g | 43% |
| Saturated Fat 22g | 111% |
| Cholesterol 68mg | 23% |
| Sodium 133mg | 6% |
| Total Carbohydrate 76g | 28% |
| Dietary Fiber 2g | 5% |
| Total Sugars 70g | |
| Protein 30g | 59% |
| Vitamin C 8mg | 9% |
| Calcium 38mg | 3% |
| Iron 1mg | 7% |
| Potassium 546mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
