How to make it

  • Puree the bell pepper, one onion, 2 garlic cloves, and 1/4 cup of olive oil in a food processor. Transfer to a small pan and bring to a simmer. Stir in coconut milk and spices, seasoning with salt and pepper to taste. Keep simmering on low.
  • Heat olive oil in a dutch oven and add the rest of the onion and garlic. Add chicken (season with salt & pepper) and allow to brown, but not cook through entirely.
  • Pour the simmering mixture over chicken and cover for about 10 minutes, or until chicken is cooked all the way through.
  • Serve over jasmine rice and top with fresh chives.

Reviews & Comments 5

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  • Good4U 4 years ago
    Review in IMI by Keni
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  • doreenfish 7 years ago
    Looks yummy!! I must try as I love anything with coconut milk.
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    " It was excellent "
    keni ate it and said...
    This was dinner, tonight... very good recipe. I used chicken tenderloins and rather than processing first, I just sauteed, added the milk THEN used my immersion blender for a lil quicker, easier way to blend the sauce. It worked great. :) I did add a splash of rice vinegar because the coconut milk was so rich and yummy, but it was a bit base, so I felt a touch of an acid was in order. It made quite a difference and just suited our taste buds a touch better. :) Also, I added some hot pepper flakes and I used saffron rather than turmeric, because I don't keep turmeric, but I have saffron, oddly enough. :) Served it over rice, and the sauce soaked rice was delicious. Easy weeknight meal, thank you! I added my pic.
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    " It was excellent "
    keni ate it and said...
    ...looks wonderful.... easy and tasty... thank you! :)
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  • pleclare 7 years ago
    Great looking dish...
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  • meskarune 7 years ago
    I've made this with yellow curry powder, coconut milk, and fresh peppers and garlic. REALLY good. The coconut milk is wonderful. I would recommend that people make this!
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