The Pioneer Woman Tasty Kitchen
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Coconut Chicken

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

An easy and flavorful dish with hints of cinnamon and turmeric ready in under 30 minutes!

Ingredients

  • 1 Tablespoon Coconut Oil Or Vegetable Oil
  • 1 pound Boneless Chicken Breast Or Chicken Cutlets Cut Into Bite Size Pieces
  • 2 teaspoons All-purpose Flour
  • ½ teaspoons Salt, Divided
  • 1 pinch Black Pepper
  • 1 whole White Onion, Chopped
  • 2 cloves Garlic, Minced
  • 13-⅝ ounces, fluid Canned Lite Coconut Milk
  • 2 Tablespoons Cornstarch
  • ½ teaspoons Dried Basil
  • ¼ teaspoons Ground Cinnamon
  • ¼ teaspoons Turmeric
  • 2 cups Cooked Rice, For Serving

Preparation

Warm oil in a large skillet over medium high heat.

In a medium bowl toss chicken with flour, 1/4 teaspoon salt and pepper.

Add chicken to the skillet and cook, stirring occasionally until all sides are brown and it is cooked thoroughly. Add in onions and garlic and cook until onions are tender, about 5 minutes.

In a small bowl mix cornstarch with coconut milk. Add this mixture into the skillet along with the basil, cinnamon, turmeric and remaining salt and stir until combined. Cook for another 3-4 minutes until sauce has thickened.

Serve over rice.

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Profile photo of Guy

Guy on 3.5.2013

Turmeric – now there’s something not in my usual playbook. Made this dish tonight, was received well by the picky teens ( and that’s saying a lot! ).
Thank you for the recipe.

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