Chicken In Coconut Cream Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 â½-1 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)

Recipe

• 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.