Tropical Coconut Tomato Chicken
Dive into a taste of the tropics with this tantalizing blend of succulent chicken smothered in a creamy coconut tomato sauce. This vibrant dish combines the richness of coconut cream with the tanginess of tomatoes, elevating your chicken dinner to new heights. Served over fluffy white rice or with warm naan bread, it's a tropical escape for your taste buds.
ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, seeded and diced
- 1 can (14 oz) coconut cream
- 1 can (14 oz) diced tomatoes with juice
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts until golden brown on both sides. Remove from the skillet and set aside.
- 2.
In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are tender and aromatic.
- 3.
Pour in the coconut cream and diced tomatoes with their juice. Stir in the curry powder, ground cumin, paprika, turmeric, salt, and pepper. Bring the sauce to a simmer.
- 4.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover and cook over low heat for 15-20 minutes, or until the chicken is cooked through and tender.
- 5.
Serve the chicken over fluffy white rice or with warm naan bread. Drizzle the sauce generously over the chicken and garnish with fresh cilantro.
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