Chicken in Coconut Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ricotta cheese in an Indian dish? Try it! You won't know it's there. Plus, it adds protein and cuts the fat in this flavorful chicken. Add a little dried red pepper if you prefer some heat. I like to serve it without the hot pepper, as it pairs better with a coconutty/vanilla Chardonnay. Ingredients:
1 tablespoon finely chopped almonds or 1 tablespoon ground almonds |
2 tablespoons dried coconut (dessicated, unsweetened) |
1 bay leaf |
1 teaspoon chili powder |
1 teaspoon salt (i used kosher) |
2 teaspoons fresh grated ginger (if using powdered, use 1/2-1 tsp.) |
1 -2 clove of minced garlic |
1 1/2 teaspoons ground coriander |
3/4 cup part-skim ricotta cheese |
3/4 cup light coconut milk |
1 -2 tablespoon vegetable oil (one worked fine for me) |
1 lb boneless skinless chicken breasts or 1 lb chicken tenders, cut into chunks |
1/2 teaspoon ground cardamom or 3 whole cardamom pods |
1/4 cup chopped fresh cilantro (for garnish) |
Directions:
1. Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
2. Spoon into a bowl.
3. To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
4. Stir in ricotta cheese and coconut milk.
5. Set aside.
6. Heat 1-2 tablespoons oil in skillet.
7. Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
8. Add coconut/cheese mixture to skillet and bring to a simmer.
9. Lower heat, cover and simmer 10-12 minutes or until chicken is done.
10. Serve over rice and top with fresh cilantro.
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