A savory coconut-garlic gravy drenches sauteed chicken breasts. Any leftovers can be spooned into small puff pastries for a delightful appetizer.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
311 Calories
Recipe Instructions
Step 1
Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
Step 2
Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
Step 3
Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
Step 4
In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.
Ingredients
¼ cup butter
2 teaspoons cornstarch
¼ cup pine nuts
1 onion, chopped
¼ cup cold water
4 cloves garlic, minced
2 tablespoons soy sauce
1 ½ teaspoons paprika
1 teaspoon curry powder
¼ teaspoon ground cumin
2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
