Spicy coconut chicken
0
- Prep Time20 mins
- Total Time35 mins
- Makes4 servings
Ingredients
1 small sugar pumpkin, about 1 kg
1 large jalapeno
400-mL can coconut milk
8 to 10 skinless, boneless chicken thighs
1 red onion, sliced
1 large tomato, sliced into wedges
227-mL can sliced bamboo shoots, well drained
1 tsp garlic powder
1 tsp salt
3/4 tsp ground nutmeg
1 cup coarsely chopped fresh cilantro
Instructions
Cut pumpkin into quarters. (Microwaving on high 2 min makes this easier.) Scoop out stringy pulp and seeds, then discard. Peel, then chop pumpkin into bite-size chunks. If you like it spicy, leave seeds in jalapeno. If not, discard them. Mince jalapeno.
Pour coconut milk into a large saucepan and set over medium-high heat. Whisk, then add pumpkin and jalapeno. Cut chicken into bite-size pieces. Stir into milk along with remaining ingredients except cilantro. Once boiling, reduce to medium-low. Simmer, uncovered and stirring often, until chicken is cooked through and pumpkin is fork-tender, 15 to 18 min. Stir in cilantro. Delightful over jasmine rice.
Nutrition (per serving)
Calories 398, Protein 26g, Carbohydrates 18g, Fat 27g, Fibre 4g, Sodium 692mg.