• 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • 2 teaspoons ground coriander
  • ¼ teaspoon turmeric
  • 2 tablespoons white wine vinegar
  • 4 boneless, skinless chicken breast halves (5 to 6 ounces each)
  • 1 tablespoon canola oil
  • 1 cup thinly sliced onion
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 can (14 ounces) coconut milk
  • 1 teaspoon salt, or to taste
  • Thin red and green bell pepper rings, for garnish


Mix together the cumin, cayenne, coriander, turmeric and vinegar until smooth. Rinse the chicken breasts and pat dry. Rub the spice mixture all over the chicken.

Heat the oil in a heavy skillet over moderately high heat. Add the chicken and sear for 3 to 4 minutes per side, until light brown. Transfer to a plate.

Add the onion, garlic and ginger to the skillet and cook, stirring, for 3 to 4 minutes, until lightly browned. Add the coconut milk and salt. Bring to a gentle boil. Add the chicken and any accumulated juices. Reduce heat and simmer uncovered, for 18 to 20 minutes, turning the pieces once or twice.

Transfer the chicken to a heated dish and garnish with pepper rings.

Nutritional Information
PER SERVING: 515 calories, 58 g protein, 9 g carbohydrate, 28 g fat (20 g saturated), 137 mg cholesterol, 752 mg sodium, 2 g fiber.
Chicken, Low Cholesterol, Low Fat, Low Saturated Fat
MacGourmet downloadChicken Braised In Coconut Milk. To import, drag image to your MacGourmet recipe box.