A test of a good meal to me is if my 5 year old gobbles it up without a single complaint and asks for more.
I often hesitate when making dishes with coconut because so many times the coconut is too over powering. Not the case with this recipe. It is the perfect blend of sweetness from the coconut and earthiness from the spices. Serve over white Basmati rice. Enjoy!
Ingredients:
1.75 lbs of chopped chicken
1 can of full fat coconut milk
1/2 cup of plain tomato sauce
3 TBS of coconut oil
1/2 an onion, diced
3 cloves of garlic minced
1 sweet bell pepper, diced
1 tsp of turmeric
1 tsp of cumin
3/4 tsp of coriander
1/2 tsp of cinnamon
1/4 tsp of cloves
1/4 tsp of cardamom
Salt and pepper to taste
Recipe:
Melt the coconut oil in the skillet. Sautee the onions until translucent. Add garlic and bell pepper, sautee until softened. Add all of the spices and incorporate well. Add tomato sauce. Add coconut milk and chicken. Simmer on low for an hour to an hour and a half. As the mixture simmers the sauce will thicken. Serve over rice. Hope you enjoy this simple yet delicious dinner as much as we did! For more recipes follow along @homesteadonlakeside
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