"Leek and Coconut milk Skillet Chicken for our Sunday lunch. The gravy is Leeks sautéed in brown butter, green chilies, asafoetida, thyme, chives and fresh coconut milk. The chicken has a mild spice rub.
Simple, delish and served with peas pilaf.
"
Leek And Coconut Milk Skillet Chicken
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Ingredients:
2 Chicken Breasts
Rub:
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne
1/2 tsp pepper
1/2 tsp salt
1/2 garam masala
2tsp non flavorless oil
GRAVY:
1 cup thin coconut milk
2 tsp brown butter/ghee
1 tsp cumin seeds
2 pinches of asafoetida(optional)
1 cup cut leeks(cleaned very well)
3 green Thai chilies cut finely
1 tsp cut thyme
2 tbsp finely cut chives
1/3 tsp turmeric powder
2 cups of water
METHOD:
Mix the spices for the rub and sprinkle generously on both sides of the chicken. Heat the pan and add 2 tsp oil. Once it gets hot, add the chicken and brown on both sides for about 2 minutes on each side at medium heat. Take it out and keep covered under a foil.
Clean the pan of all the browned and dark bits. Add the brown butter. Let it get little hot and add the cumin seeds and asafoetida.
After the cumin seeds brown a bit, add the leeks, green chilies, herbs and sauté it on medium heat until it softens. Add the coconut milk and 2 cups of water. Add salt and turmeric. Slide in the chicken and cover it lightly and cook in the oven or on the stove top until the chicken is fully cooked through. It will taken about 15-20 minutes. Every now and then baste the chicken with the coconut milk sauce so that the chicken stays moist and doesn't dry out. Once it's fully cooked, you can open and cook the curry a bit so it reduces.
Serve with a side of Coconut rice or a crusty bread.
2 Chicken Breasts
Rub:
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne
1/2 tsp pepper
1/2 tsp salt
1/2 garam masala
2tsp non flavorless oil
GRAVY:
1 cup thin coconut milk
2 tsp brown butter/ghee
1 tsp cumin seeds
2 pinches of asafoetida(optional)
1 cup cut leeks(cleaned very well)
3 green Thai chilies cut finely
1 tsp cut thyme
2 tbsp finely cut chives
1/3 tsp turmeric powder
2 cups of water
METHOD:
Mix the spices for the rub and sprinkle generously on both sides of the chicken. Heat the pan and add 2 tsp oil. Once it gets hot, add the chicken and brown on both sides for about 2 minutes on each side at medium heat. Take it out and keep covered under a foil.
Clean the pan of all the browned and dark bits. Add the brown butter. Let it get little hot and add the cumin seeds and asafoetida.
After the cumin seeds brown a bit, add the leeks, green chilies, herbs and sauté it on medium heat until it softens. Add the coconut milk and 2 cups of water. Add salt and turmeric. Slide in the chicken and cover it lightly and cook in the oven or on the stove top until the chicken is fully cooked through. It will taken about 15-20 minutes. Every now and then baste the chicken with the coconut milk sauce so that the chicken stays moist and doesn't dry out. Once it's fully cooked, you can open and cook the curry a bit so it reduces.
Serve with a side of Coconut rice or a crusty bread.