Ingredients Jump to Instructions ↓


  2. 2 boneless chicken breast halves, cut in bite size chunks

  3. 2/3 cup canned coconut milk

  4. 1 yellow onion, chopped

  5. 1 red bell pepper or tomato, sliced and chopped

  6. 2 cloves garlic, minced

  7. 2 tsp ground ginger

  8. 1 tsp grated lemon rind

  9. 1/3 tsp (or to taste) cayenne powder

  10. salt

  11. pepper

  12. lemon juice

  13. oil Marinate chicken in lemon juice 30 min, drain and season with salt

  14. and pepper to taste Saute over medium heat until cooked on outside

  15. but slightly pink inside. Drain oil and place chicken in a container

  16. and set aside Saute onions, stirring constantly, until slightly

  17. browned. Add bell peppers and garlic and saute 3-4 min, stirring

  18. constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne

  19. powder, and lemon rind. Add chicken back to stew. Cover and simmer

  20. 30 min or until in thick stew consistency. If mixture is too thin

  21. simmer with lid removed until desired consistency is reached.

  22. Serve over a bed of steamed white rice.

  23. NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.


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