Ingredients
Method
- Season the chicken with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano.
- Preheat a large skillet over high heat.
- Spray the skillet with oil.
- Brown the seasoned chicken in an even layer for 3-5 minutes.
- Remove the browned chicken from the skillet and set aside.
- Reduce the heat to medium.
- Spray the skillet with more oil.
- Add the minced onion, garlic, and fresh grated ginger to the skillet.
- Cook for 1 minute until fragrant.
- Add the chicken broth to the skillet.
- Deglaze the pan, scraping up any browned bits from the bottom.
- Simmer for about 1 minute.
- Stir in the 1 tbsp of tomato paste, 1 1/4 cup canned light coconut milk, and 1/2 teaspoon kosher salt.
- Bring the sauce to a simmer for a few minutes to thicken.
- Add the browned chicken back to the skillet along with any accumulated juices.
- Cook on medium heat for 3 to 4 minutes, until the chicken is cooked through.
- Serve the coconut chicken mixture over 3 cups of cooked jasmine rice.
- Garnish with fresh cilantro.
- Drizzle with more coconut milk, if desired.
Notes
Prep all your ingredients before starting to cook for a smoother process.
Avoid overcrowding the pan when browning chicken to ensure a good sear.
Freshly grated ginger adds the best flavor to the sauce.
Taste and adjust sauce seasoning before adding chicken back in.
Cook rice simultaneously so both components are ready at the same time.
Avoid overcrowding the pan when browning chicken to ensure a good sear.
Freshly grated ginger adds the best flavor to the sauce.
Taste and adjust sauce seasoning before adding chicken back in.
Cook rice simultaneously so both components are ready at the same time.