CHICKEN IN COCONUT CREAM SAUCE
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.
Provided by Claire312
Categories Coconut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Spoon into a bowl.
- To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
- Stir in ricotta cheese and coconut milk.
- Set aside.
- Heat 1-2 tablespoons oil in skillet.
- Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
- Add coconut/cheese mixture to skillet and bring to a simmer.
- Lower heat, cover and simmer 10-12 minutes or until chicken is done.
- Serve over rice and top with fresh cilantro.
Nutrition Facts : Calories 254.8, Fat 10.9, SaturatedFat 4.1, Cholesterol 80.1, Sodium 735.2, Carbohydrate 6, Fiber 1.1, Sugar 1.6, Protein 32.3
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