Caribbean Chicken with Coconut Milk

I particularly enjoy chicken when it is prepared with fruits, or coconut milk. I like the combination of savory and sweet. This recipe is quite easy and quick to make, but don’t forget to add the lemon zest at the end! It gives it a very fresh taste. I recently made this for one of our Foodies’ meetings; Kitty, Mariano and I enjoyed it with a nice cold glass of beer. We hope you enjoy it too.

Helga

Caribbean Chicken with Coconut Milk

A The Foodies’ Kitchen Recipe
Serves 4

Ingredients:

4 chicken breast fillets, cut into cubes
1 garlic clove, minced
1 tablespoon oil
Zest from one small lemon
Juice of 1 lemon
½ teaspoon grated fresh ginger
1 small piece of fresh ginger
1 can of coconut milk
½ teaspoon pepper
¼ cup chopped cilantro stems
½ cup chicken stock
Pinch of nutmeg
Red pepper flakes, to taste
Lemon zest to add on top of finished dish

Preparation:

  1. In a medium sized skillet over medium-high heat, brown the chicken cubes with the tablespoon of oil for a few minutes, then add the garlic, the lemon zest, lemon juice, ginger, and pepper.
  2. Let that cook for about 2 min.
  3. Add the can of coconut milk, the cilantro stems, chicken stock and nutmeg.
  4. Lower heat, and let it simmer for 10 min.
  5. At the very end, add the pepper flakes.
  6. Serve over a bed of white rice and top with the additional lemon zest and cilantro leaves for garnish.

© 2010 – 2013, The Foodies' Kitchen. All rights reserved.

Leave a Reply