This was a recipe I was dabbing around with last week when I was making dinner. I had skimmed the recipe from another website but couldn’t quite remember where and what was included except that it had tomato paste, chicken and coconut milk. I went ahead and messed with my own version and found it tasted surprisingly delicious.
2 Chicken breasts, slice in half and cubed
1.5 Cups of Tomato Paste (Alternate: Organic Pesto Original Tomato)
3 Cloves of garlic
½ Onion, cut and diced
2 Tablespoon of Olive Oil (Alternative: Coconut oil)
1 Cup of chicken broth
1/2 Cup of sweetened coconut milk (Alternative: Unsweetened coconut milk)
Salt and pepper
After the chicken has been cut, salt and pepper them with a bit of olive oil. I had two pans out, one for the chicken and one to simmer the sauce. I tossed in the onion and garlic and sauteed it until they were a golden brown color with a very delicious aroma wafting from it. Next, I poured the tomato paste in and let it simmer while I started on the chicken breast cubes. I wok’ed those until they were golden brown (If you have a food thermometer, make sure it’s 165 degrees Fahrenheit) as well, turn off the stove and let them sit in heat while I tended back on the sauce.
I followed up with pouring in the chicken broth and coconut milk into the tomato sauce and stirred until it simmered then placed a lid over the pan. I let the sauce cook for another 15 minutes or so and taste tested it and was surprisingly very yummy. Savory with a little bit of sweetness in the aftertaste from the sweetened coconut milk. The overall time it took me to do all this (prep and cook) was approximately an hour, most of the time was letting the sauce sit and simmer. Besides that, the recipe was actually really simple to whip up.
I plated with a handful of fresh spring mix salad then scooped a large spoonful of the chicken over it. Voilà and bon appétit! 🙂