I used to put Lime in this recipe, but Sunshine really disliked the lime taste.
Here is the full recipe I use. I think I modified a “Chef Michael Smith - Canada” recipe, but I’m not sure.
Coconut Lemon Chicken
(2) Chicken Breasts
(2-3) Large Onion (chopped)
(1) Can of Coconut Milk (13.5 oz can)
2 tablespoons of Lemon Juice
¼ cup of chicken stock
1 tablespoon of Garam Masala or curry powder; (2) if you like it hot/spicy
2 teaspoons of Garlic Powder
2 teaspoons of ground ginger
1 teaspoon of cummin
½ teaspoon of tumeric
¼ teaspoon of salt
1-2 tablespoons of vegetable oil
Garlic Salt (optional)
Fresh ground pepper (optional)
Preheat oven 350-375 degrees (F). Your oven will vary.
In a large enameled cast iron skillet or braiser, brown chopped onions in one tablespoon of vegetable oil. I like to add a dash of garlic salt and a few grinds of fresh black pepper while browning onions (optional). While onions are browning, I use an old quart size mason jar (w/lid) to mix Coconut Milk, lemon juice, chicken stock, ginger, garam masala, tumeric and salt. Shake well and hold to the side.
After onions are golden brown, score chicken breast (crisscross) pattern. Move onions to one side of skillet, add more vegetable oil if needed and brown chicken breasts on each side, add a pinch of salt and a few grinds of pepper (if desired). Once you are satisfied that you have a nice browning on each side of breast. Spread onions around, add coconut milk mixture to enameled cast iron skillet or braiser, cover with lid and place in oven.
Cook approximately 25 minutes until chicken breasts reach 165 degrees (F) internal temperature.
Serve over a bed of rice or pasta.
