Chicken with Coconut Cilantro Sauce
Chicken with coconut cilantro sauce is a healthy and flavorful recipe that's easy to whip up any weeknight. The coconut milk, garam masala and cilantro all combine to create a delicious taste that's out of the ordinary. I used chicken thighs for extra flavor, but chicken breasts will also work.
Prep Time:
15
mins
Cook Time:
20
mins
Total Time:
35
mins
Ingredients
-
2
lb
boneless, skinless chicken thighs
(chicken breasts will work as well)
-
1/4
tsp
kosher salt
-
1/2
cup
light coconut milk
-
1/2
cup
cilantro leaves
-
1
tsp
peeled and chopped fresh ginger
(ginger paste in the tube works equally as well)
-
1/2
tsp
garam masala
(found on the spice aisle)
-
2
cloves garlic, chopped
-
jalapeno pepper, seeded and chopped
-
3
cup
cooked brown rice
(use left over coconut milk as part of rice cooking liquid)
Instructions
-
Begin cooking your rice according to package directions or rice cooker instructions. I like to use the leftover coconut milk to cook the rice. It adds a nice complementary flavor to the dish.
-
Preheat the oven to 425 degrees. Spray an 8 x 8-inch baking pan with canola oil spray. Remove any excess fat from the chicken thighs, sprinkle with the salt and place in the pan.
-
Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender or food processor and pulse until smooth. I find my Nutri-Bullet works extremely well for this as well. Pour the sauce over the chicken. Bake until the chicken reaches an internal temperature of 165 degrees, about 20-25 minutes. Serve over the rice and don't forget to spoon extra spoonfuls of the delicious sauce.
Enjoy!