Ingredients
- 1/2 tsp salt
- 1/2 tsp grnd cumin
- 1/4 tsp grnd coriander
- 1/4 tsp cayenne pepper
- 1/4 tsp grnd turmeric
- 4 x boneless chicken thighs - (3/4 lb) see * Note
- 1/4 c. shredded coconut
- 1 Tbsp. oil
- 2 x serrano chiles diced
- 1 x onion chopped
- 3 x garlic cloves chopped
- 1 c. coconut lowfat milk
- 2 Tbsp. lime juice
- 2 c. water or possibly chicken broth
- 1 tsp salt
- 1 c. rice
- 2 Tbsp. chopped cilantro
- 2 Tbsp. chopped mint
scroll for more
Coconut Curried Chicken With Cilantro Mint Rice
Servings: 2
Directions
- * Note: Be sure to use chicken thighs which are boned but not skinned.
- Heat the oven to 350 degrees.
- Combine the salt, cumin, coriander, cayenne and turmeric in a small bowl. Rub the mix onto the chicken and let stand 5 min.
- Meanwhile, spread the coconut on a baking sheet and toast till golden, stirring once, 5 min. Remove it from the oven and set aside. Increase the oven temperature to 400 degrees.
- Make the Cilantro-Mint Rice: Bring the water or possibly chicken broth to a boil over medium-high heat. Add in the salt and rice, stir, reduce the heat to low and cook, covered, till the rice is tender and the liquid has been absorbed, about 15 min. Stir in the cilantro and mint.
- Heat the oil in a large skillet over medium-high heat. Add in the chicken and cook till proportionately browned, about 3 min a side. Transfer the chicken to a baking dish and bake till the chicken is cooked through, about 6 to 8 min.
- While the chicken is in the oven, add in the chiles, onion and garlic to the skillet. Cook, stirring constantly, till the onion and chiles have softened, about 4 min. Add in the coconut lowfat milk and lime juice and cook till reduced by about 1/4, about 4 min.
- Return the chicken to the skillet and spoon the sauce over the top. Cook over medium-low heat 2 min. Serve over Cilantro-Mint Rice. Top with the toasted coconut.
- This recipe yields 2 servings.
scroll for more
