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Categories:
Tyson cinnamon powder chicken stock coconut milk red chilies canola oil kosher salt garlic fresh ginger shallot curry powder turmeric chili powder
Viewed: 68 - Published at: 9 years agoIngredients
- 3 Tyson(R) Boneless Skinless Chicken Breasts
- 1/4 teaspoon cinnamon powder
- 1/2 cup chicken stock
- 1 can coconut milk
- 1 teaspoon crushed red chilies
- 2 tablespoons canola oil
- 1 teaspoon kosher salt
- 1 tablespoon garlic paste
- 2 teaspoons finely diced fresh ginger
- 1 tablespoon diced shallot
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder
Method
- Preheat oven at 400°F.
- Slice chicken into thin slices (about 15-20 pieces). Thread the chicken onto the skewers and place on a baking pan with a rack. Cover with foil and cook in the oven for 25 minutes.
- While chicken is cooking; heat oil in a skillet over medium-high heat. Add the salt, garlic paste, ginger, shallot, curry, turmeric, chili powder and cinnamon, together in the skillet and heat for 1 minute. Stir in the stock and let reduce for 3 minutes. Add the coconut milk and heat on medium-high for 5 minutes and reduce heat to medium-low for another 5 minutes.
- Spread sauce over chicken and heat uncovered for an additional 5 minutes, flip and repeat on the other side. Finish with fresh garnishes of red onion and cilantro.
