Pan Fried Chicken in Creamy Coconut Milk Garam Masala Sauce
January 29, 2016
Use this spice to create a creamy sauce that works great with chicken and i'll bet would be delicious with pork chops! Really easy to put together and not a lot of prep work involved. Could be your new weekday favorite!
• 4 Chicken Breasts • salt and pepper • few tablespoons oil • 1 onion, diced • 1 1/2 cups Chicken Stock • pinch or more red pepper flakes • 2 tbsp Big Cove Foods Coconut Milk Garam Masala • 1/2 tbsp lime zest • 1 tbsp lime juice • 3 tbsp butter • 3 tbsp heavy cream • cilantro (optional) enough to garnish on top
Preheat oven to 350.
If your chicken breasts are uneven in thickness, cover with plastic wrap and pound the thicker parts down a bit, this will allow the chicken breasts to cook more evenly. Season with salt and pepper.
Heat an oven proof skillet on med-high heat and add a few tbsp of oil. Working 2 at a time, brown your chicken breasts until golden. You're not looking for them to be cooked all the way through but to have a nice dark golden brown crust on both sides. Transfer the chicken to a plate lined with paper towel and set aside.
Remover the pan from the heat for a few minutes to cool off slightly, and reduce the heat to med. There should still be splash of oil left in the pan, but if not add just a little more. Add your onions and toss around, scraping the bottom of the pan to get all that yummy flavor that the chicken left behind. Cook until softened and add your red pepper flakes.
Pour in the chicken stock, Big Cove Foods Coconut Milk Garam Masala, lime zest and juice and simmer until reduced by half, about 10 minutes. Add your butter and cream and stir until combined and melted. Add all 4 chicken breasts the pan and put in the oven. Cook until chicken has cooked through and registers 165 F, flipping half way through so the other side of the chicken gets some time in the sauce. Approx. 15-20 minutes.
Garnish with Cilantro leaves and serve with rice and/or veggies!