Saturday, January 14, 2012

Coconut Milk Braised Chicken

A simple weeknight chicken dinner can suddenly turn exotic when coconut milk enters the picture. My favorite way to cook boneless skinless chicken breasts is by braising them - sear them first until golden brown and then cover with flavorful liquid, cover, and bake until ready (usually about 45 minutes). I served this chicken over oven-roasted cauliflower but you could use your favorite vegetable or even steamed rice.

Coconut Milk Braised Chicken
serves 3-4

4 boneless skinless chicken breasts
1 14oz can coconut milk
1 14oz can Amy's chunky tomato bisque
1 cup white wine
1 large sweet onion, sliced thin
1 shallot, sliced thin
5 cloves garlic, minced
handful of kumquats, cut in half
1 lime, juiced
1 t curry powder

1. heat a dash of oil in a large saucepan. preheat oven to 350 degrees F
2. salt and pepper chicken breasts. sear in pan until golden brown on both sides. remove and set aside. 
3. add onion and shallot into pan and sauté until soft. add garlic and sauté until fragrant. 
4. deglaze pan by adding white wine. reduce by half. 
5. add chicken back in with tomato bisque, coconut milk, curry powder, lime juice and kumquats.
6. cover and braise in oven for 35-40 minutes. 

7. serve immediately over vegetables and/or rice 


1 comment:

  1. Will cook this when kumquats are in season - there is a great local restaurant (Atlanta) that cooks a dish similar to this - I can't wait to try it!