Recipe For Creamy Chicken Coconut Sauce

  Last week, I wanted to make a chicken sauce for the rice. But I didn’t want to make my usual curry sauce. I wanted a twist of a sort, something to jazz it up. I was thinking about that while assembling ingredients for my cooking. As I walked into the pantry to measure out rice, my eyes fell on the coconut there.

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Immediately, I decided that coconut milk will give my sauce a creamy, decadent taste. This was just what I wanted; so, I rubbed my hands together in anticipation of the magic that I was about to create for my family’s enjoyment. This creamy chicken sauce is easy to prepare and fun to eat. Before we get cooking, here are a few vital details to note. The chicken breasts are cut thinly for easy cooking. The coconut milk brings its creamy sweetness to the sauce. Ginger and garlic bring their classic flavours to this sauce but they must be used in moderation so that they do not overwhelm the other ingredients.

Ingredients

2 Chicken Breasts 1 & 1/2 Cup of Coconut Milk Ginger Garlic Medium Sized Onions Scotch Bonnet Pepper to Taste 2 Teaspoons of Curry Powder 2 Teaspoon of Thyme 2 Teaspoons of Paprika 2 Teaspoons of Corn Starch 2 Carrot 1/2 Green Bell Pepper 1/2 Yellow Bell Pepper Seasoning Cubes Salt

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How To Prepare

As you all know, the first step in cooking is to prepare the ingredients. So, slice-open the bell peppers and remove their seeds. Scrape the dirty skin off the carrots. Peel the onion. Rinse all the vegetables thoroughly. Dice the onions and scotch bonnet pepper. Chop the carrot and the bell peppers. Grate the garlic and ginger. Mix the corn starch with a little water. Set all prepared ingredients aside for later use. Rinse the chicken thoroughly. Afterwards, pat it dry with a paper towel; the ingredients that’ll be used for seasoning will stick better on the chicken if dry. Now, season the chicken with garlic, curry powder, thyme, paprika, seasoning cubes and salt. Place it in the refrigerator and allow it to marinate for at least two hours. Transfer the marinated chicken into a clean saucepan and place it on medium heat. Allow the chicken to steam while you stir continuously. The wonderful aroma from the spices in the chicken will fill your kitchen as you do this. When the chicken strips lose their pinkish colour, add the coconut milk, the scotch bonnet pepper and the corn starch. The coconut milk should be enough to cover the chicken. If you prefer, you can add a little more curry powder to get that authentic chicken sauce colour. Cover the pot and allow the sauce to come to a boil. Taste the sauce and adjust the flavours, if need be. Reduce the heat and let the sauce simmer for about ten minutes. Check your sauce. If it’s too thick, add a little water to thin it out. Add the carrot and the diced bell peppers. Let the sauce cook for a minute. Give it a final stir and turn off the heat. Serve the creamy chicken coconut sauce over a bowl of boiled rice, pasta or couscous. Featured Image Source: Chef Lola’s Kitchen

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