Creamy Coconut Chicken Delight with Spiced Ricotta

Chicken in Coconut Cream Sauce

Are you ready for a delightful and uniquely flavorful dish? This Chicken in Coconut Cream Sauce recipe will captivate your taste buds with its creamy texture and aromatic spices. With the addition of ricotta cheese, this dish not only boosts its protein content but also reduces the fat without compromising on flavor. Perfectly paired with a coconutty or vanilla Chardonnay, this dish is an absolute winner, especially if you prefer a milder heat. For those who love a bit of spice, feel free to add a touch of dried red pepper.

Ingredients

• 1 bay leaf
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 2 teaspoons ground coriander
• 1 – 2 cups part-skim ricotta cheese
• 1 1/2 cups light coconut milk
• 3/4 pound boneless skinless chicken breasts, cut into chunks
• 3/4 teaspoon ground cardamom
• 1 – 2 cardamom pods
• 1/2 cup fresh cilantro, chopped

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Instructions

1. Start by Dry Roasting: Begin by placing the almonds and shredded coconut into a dry skillet over medium heat. Stir frequently, and roast them for about 1 to 2 minutes or until the almonds are golden brown and the coconut is browned around the edges. This step is crucial as it brings out the rich flavors of the nuts and coconut. Once done, transfer them to a bowl and set aside.

   Related Articles

   • 
     Ultimate Tomato Basil Gouda Cheese Fondue Delight
   • 
     Golden Banana Bliss: Irresistible Yogurt Muffins
   • 
     Mouthwatering Italian Chicken Marsala with Mushrooms Recipe
   • 
     Lemon-infused Mini Palmiers: Quick & Easy Flaky Delights 🍋

2. Prepare the Spice Mixture: Into the bowl with the roasted almonds and coconut, add the chili powder, salt, minced ginger, minced garlic, and ground coriander. Stir these ingredients together until well combined.

3. Add Cheese and Coconut Milk: Next, incorporate the ricotta cheese and light coconut milk into the spice mixture. Mix thoroughly until the mixture is smooth and creamy. Set this coconut-cheese mixture aside as it will be combined with the chicken later.

4. Cook the Chicken: Heat 1 to 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken chunks along with the cardamom pods. Cook the chicken for 2 to 3 minutes, stirring occasionally, until the chicken pieces are browned on the outside.

5. Simmer the Sauce: Pour the prepared coconut and cheese mixture into the skillet with the chicken. Stir to combine and bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for 10 to 12 minutes, or until the chicken is cooked through and tender.

6. Finish and Serve: Once the chicken is done, remove the skillet from the heat. Discard the cardamom pods. Serve the Chicken in Coconut Cream Sauce over a bed of steamed rice. Garnish with freshly chopped cilantro for a burst of freshness and color.

This Chicken in Coconut Cream Sauce is not only quick and easy to make but also incredibly satisfying with its rich, creamy texture and aromatic spices. Whether you’re preparing a weeknight dinner or looking to impress at a casual gathering, this dish is sure to be a hit. Enjoy every bite of this flavorful meal that brings a touch of exotic comfort to your table!