Oooooooh boy. Am I ever thankful that this week is almost over! I almost had a meltdown today when a project I had been working on for nearly 4 hours MAGICALLY CLOSED ITSELF and I lost everything. Note to self: hit the save button more than once every four hours. Bonk!
Seriously though, I looked down when I got to work and I swear the next time I looked up, it was time to go. I was starving, too! Luckily I had a game plan for dinner, which came together in about 30 minutes – Brazilian Coconut Chicken!
Brazilian Coconut Chicken
Based off of this recipe.
1/2 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon coriander
salt & pepper
2 medium sized chicken breasts
2 tablespoons olive oil, divided
1/2 medium onion, chopped
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
1 can petite diced tomatoes (with 1 heaping spoonful removed and discarded)
1 can light coconut milk
1. Heat 1 Tablespoon olive oil in a large skillet over medium high heat. Cut chicken into 2 inch cubes and toss with spices. Sauté in oil until the insides are just barely pink. Remove to a dish and set aside.
2. Heat remaining Tablespoon of olive oil in the skillet on medium low heat, and sauté onions until tender, ~5-6 minutes. Add minced ginger and garlic, and continue to cook for 1 more minute, stirring constantly.
3. Add tomatoes (with one heaping spoonful removed and discarded) and coconut milk. Simmer on medium-high for 10-12 minutes or until thickened. Add chicken back in and simmer for 5 more minutes, or until chicken is cooked through. Serve over rice.
What a great little dinner! Very exotic tasting without a lot of effort and NO hard to find ingredients. Kudos go to garam masala (my favorite spice) and coconut milk for making that happen!
Coconut milk doesn’t taste like a "coconut", per se, it just tastes really smooth and creamy. Ok, well maybe a little coconutty, but not sweet like a coconut daiquiri or anything!
It combines with the fresh ginger, garlic and spices, to reduce and make a velvety smooth sauce that I wouldn’t be upset about pouring on just about anything!
The turmeric that spiced the chicken kind of magically turns the sauce a gorgeous, golden yellow color too. Very curry-esque!
I served my Brazilian Coconut Chicken over a bed of tender brown rice.
Cooked homey style, natch.
In other news, alert the presses because not only did I venture outside of my home on a weeknight once this week, but I’m doing it AGAIN. TONIGHT! Ben has had a long week too, so we’re heading out to get a frosty one. A beer, that is.
Have a great night – TGIAF!!!!
Tell me about some of your "Office Space" moments from work or school!
I hate how helpless those moments make you feel. Like there’s literally no point in throwing a fit because it won’t bring your precious documents back, but UGH! Know what I mean!?