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Categories:
coconut oil chicken all-purpose salt black pepper white onion garlic coconut milk cornstarch dried basil ground cinnamon turmeric
Viewed: 19 - Published at: 9 years agoIngredients
- 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
- 1/2 teaspoons Salt, Divided
- 1 pinch Black Pepper
- 1 whole White Onion, Chopped
- 2 cloves Garlic, Minced
- 13-58 ounces, fluid Canned Lite Coconut Milk
- 2 Tablespoons Cornstarch
- 1/2 teaspoons Dried Basil
- 1/4 teaspoons Ground Cinnamon
- 1/4 teaspoons Turmeric
- 2 cups Cooked Rice, For Serving
Method
- 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.
