Nutritional Bonus: Coconut contains medium-chain fatty acids such as lauric acid, which is converted to a substance called monolaurin in the body. Monolaurin has antifungal, antiviral and antibacterial properties.
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- In a large bowl, combine oil, 2 cloves garlic, cumin, cayenne, turmeric and coriander. Add chicken and stir to coat. Cover and set aside to marinate for 30 minutes.
- Meanwhile, in a food processor, pulse together jalapeño, ginger, ¼ cup cilantro and remaining 2 cloves garlic until minced. Add lemon juice and pulse again to combine.
- In a large nonstick skillet on medium-high, add chicken and cook for about 6 minutes, turning once, until lightly browned. Remove from skillet and set aside. Reduce heat to medium and add onion to skillet. Cook for about 5 minutes, until softened and lightly browned. Scrape ginger mixture from food processor into skillet with onion and cook for 2 minutes, stirring frequently.
- Turn off heat and transfer onion-ginger mixture to food processor along with 1 cup diced tomatoes and broth. Blend until smooth, then return mixture to skillet. Stir in remaining 1 cup tomatoes. Bring to a simmer on medium. Return chicken to skillet, nestling in sauce. Cover, reduce heat to low and simmer for 15 minutes, or until chicken is no longer pink inside.
- To skillet, add milk. Increase heat to medium-high and simmer for 5 more minutes, until sauce has thickened slightly. Divide chicken among serving plates and top each with sauce and coconut, dividing evenly. Garnish with additional cilantro.
- Serving Size 1 coconut chicken breast, 1/4 cup sauce, 1/2 tbsp coconut
- Calories 264
- Carbohydrate Content 8 g
- Cholesterol Content 91 mg
- Fat Content 11 g
- Fiber Content 3 g
- Protein Content 32 g
- Saturated Fat Content 5 g
- Sodium Content 215 mg
- Sugar Content 4.5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g