Creamy Coconut Chicken with Fragrant Rice
Indulge in the ultimate comfort food with this velvety coconut chicken served over aromatic white rice. The rich and luscious sauce, made with evaporated milk, coconut, and spices, complements the tender chicken perfectly, while the fragrant rice absorbs all the flavors. This creamy dish will transport your taste buds to an exotic paradise.
ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (12 oz) evaporated milk
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until softened and translucent.
- 2.
Add the minced garlic, grated ginger, turmeric, cumin powder, coriander powder, and chili flakes (if using). Stir well and cook for a minute until fragrant.
- 3.
Slice the chicken breasts into bite-sized pieces and add them to the skillet. Cook until lightly browned on all sides.
- 4.
Pour the evaporated milk and coconut milk into the skillet. Stir gently to combine with the chicken and spices. Reduce heat to low and let the chicken simmer in the creamy sauce for 15-20 minutes, or until cooked through.
- 5.
Meanwhile, cook the white rice according to package instructions.
- 6.
Season the chicken and sauce with salt and pepper to taste.
- 7.
Serve the fragrant rice on plates and top with the creamy coconut chicken. Garnish with fresh cilantro.
- 8.
Enjoy this delightful fusion of flavors!
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