Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 4
© Ian Knauer

How to Make It

Step 1    

Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. In a medium pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, then transfer to a plate. Stir in the shallots, garlic, and ginger with 1/2 teaspoon salt, and cook, stirring occasionally, until browned, 5 to 6 minutes.

Step 2    

Add the chicken back to the pot along with any accumulated juices. Stir in the coconut milk and stock and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 25 to 30 minutes. Season with salt and pepper to taste.

Step 3    

Serve the chicken and broth, sprinkled with the cilantro leaves and chile slices and drizzled with the lime juice.

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Aggregate Rating value: 2

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Michael Krulak

Review Body: Decent. Didn' t have cilantro on hand. Good for a weeknight meal. Needed something, I'm not certain. Perhaps green or red curry.

Review Rating: 2

Date Published: 2016-10-28